Chemically, karaya is a complex, particular acetylated polysaccharide with an extremely high molecular weight, consisting of L-rhamnose, D-galactose, and D-galacturonic acid.
Food grade gum is usually a white to pinkish-gray powder. The gum has a high acetyl content and has a tendency of splitting off free acetic acid on aging, the rate of splitting depending on temperature, humidity and particle size.
Gum karaya absorbs water to form viscous colloidal sols. The particle size of the powder determines the types of dispersion.
Gum karaya is the least soluble gum exudate; it is used in foods as a thickening and suspending agent and as a stabilizer in salad dressing, ice cream, sherbets and frozen desserts, in which prevents the formation of large ice crystals.
Gum karaya is also used in cheese spread, sausages, and bakery products sometimes in combination with carrageenan.
Other usages of gum karaya are:
*protective colloid: stabilizer, viscosity control agent, thickener, emulsifier in cosmetics, pharmaceuticals;
*Thickener for textile dyes
*Binder for pulp in the preparation of long fibered, lightweight papers
*Textile coating, denture adhesive, binder in paper manufacturing
*Pharmaceutical (tablet excipient, bulk laxative)
*Substitute for gum tragacanth
Gum karaya
