Key Features of Odourless Complex Polysaccharide Gum Ghatti

• Occurs as a calcium magnesium salt.
• Mainly consists of L-arabinose, D-glactose, D-mannose, D-xylose and D-gluconic acid.
• Nearly odourless and bland in taste.
• Its colour varies from light to dark brown; the lighter the colour the better the quality.
• It is 80-90% soluble in water
• Forms a colloidal solution in cold or hot water.
• The viscosity depends on time of harvest, climate during harvest, storage conditions including temperature and humidity.
• Successfully form oil and water emulsions and is therefore used in beverages
• Food
• Wax emulsions used as barriers and coatings.