PHYSICOCHEMICAL ANALYSIS OF GUM KONDAGOGU (COCHLOSPERMUM-GOSSYPIUM) -A POTENTIAL FOOD ADDITIVE

The physico-chemical characteristics of gum kondagogu (Cochlospermum g ossypium) were examined for the first time. The gum was compared with conventionally used food grade gum karaya (Sterculia sp.). Chemical an alyses revealed that gum kondagogu had higher soluble fibre, protein, tannin, calcium and potassium contents than karaya gum. Gum kondagogu also differs from gum karaya in terms of its intrinsic viscosity, wate r binding capacity and pH. The basic constituent sugars were similar t o that of gum karaya but the proportions of the individual sugars vari ed. Gum kondagogu had a higher uronic acid (glucuronic and galacturoni c acid, 63%) content than neutral sugars (arabinose, rhamnose and gala ctose, 37%), which could lead to significant differences in the utilit y and functionality of the gum. (C) 1998 Elsevier Science Ltd. All rig hts reserved.