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Research Paper | Food Science | India | Volume 5 Issue 7, July 2016
Viscosity Studies on Gum Karaya
Rao V. Malladi | A. Radha Gayathri
Abstract: The present paper deals with viscosity studies on Gum Karaya. Initial studies on Gum Karaya samples stored for about a year showed low viscosity of about 25 cps. Gum Karaya samples of all the three grades I, II, and III showed the same viscosity pattern. Since viscosity is a very important factor in determining the quality of the product, studies were extended to various samples of different periods of storage. The viscosity was found to be as much as 1800 cps for freshly procured and dried gum to about 25 cps for the gum on prolonged storage. It is observed that the viscosity drops down substantially with aging of Gum Karaya making it unusable for desired applications. Since viscosity is an essential factor for products like denture adhesives and colostomy appliances it is desirable that the Gum Karaya should be as fresh as possible for these applications.
Keywords: Gums, Karaya, Sterculia, colostomy, viscosity, food, additive, denture, polysaccharide, laxative
Edition: Volume 5 Issue 7, July 2016,
Pages: 1710 - 1713
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