Gums, composition plant

Psyllium Seed Gum. PsyUium seed gum [8036-16-9] is derived from plants of the genus Plantago several species of which are used as commercial sources. However, most current production is from Plantago ovata grown in India. The gum is located in the coat which is removed by cracking. The gum is then extracted with boiling water and separated from the insoluble residue by filtration. It consists of mixtures of both neutral and acidic polysaccharides, the composition of which is species dependent (66). 

Table 1.6 Percentage composition of plant gums and honey... 

Cultured milk products are manufactured by fermentation of milk or cream by lactic culture microorganisms that produce desirable flavor and rheological properties which are influenced by the composition of the milk or cream, and by the processing conditions used (Richter 1977 Foster et al. 1957 Marth 1974). Cultured buttermilk may be made from skim milk but is sometimes made from milk containing 1.0 to 3.5% milk fat. Some cultured milk products often contain added MSNF and plant gum or modified starch stabilizers to increase viscosity and control whey syneresis. Dextran-producing culture microorganisms are sometimes used to provide needed viscosity to the cultured milk product without the need to add MSNF or stabilizers. Up to 0.1% citric acid or sodium citrate is commonly added as a substrate for... 

Latex.—This is an emulsion of xfirying composition and color found in special passages, as latex cells and laticiferous vessels of many plants. It may contain starch, sugar, proteid, oil, enzymes, tannins, alkaloids, gum, resins, caoutchouc and mineral salts. The color may be absent as in Oleander-, whitish as in Asclepias, Papaver, Hevea, and Apocynum yellowish to orange as in Celandine, or red as in Sanguinaria. 

Purified plant fibers for dietary purposes are combinations of cellulose, lignin, hemicellulose, gums and pectinaceous substances that exert chemical and physical actions in the gastrointestinal tract. Dietary fiber complexes such as wheat bran contain not only the fiber components but also other organic compounds that contribute to nutrition. In comparison to wheat bran, the deproteinized and decolorized fiber complexes of tobacco and alfalfa have favorable chemical composition as dietary fibers. Their low concentrations in starch and lipids... 

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