Wattle gum

SYNS ACACIA ACACIA DEALBATA GUM ACACIA GUM ACACIA SENEGAL ACACIA SYRUP AUSTRALIAN GUM GUM ARABIC GUM OVALINE GUM SENEGAL INDIAN GUM NCI-C50748 SENEGAL GUM STARSOLNo. 1 WATTLE GUM... 

Wattle Gum. This material is gathered in Australia from several species of acacia, specifically Acacia pycnantha, or the tree known locally as the black wattle gum tree. Acacia decurrens, the silver wattle gum tree. Acacia dealbata. Acacia sentis, and Acacia homalophylla. The gum is usually hard, glassy, and in most cases fairly transparent. It is much darker in color than the true gum arabics. 

Wattle gum Water-soluble or water-dispersible gum obtained from the Australian acacia tree. 

A highly branched polysaccharide composed of L-Arabinose, i>Galactose, L-Rhamnose and i>Gluconic acid in an approximate 3 3 1 1 ratio. Salt-free polysaccharide formed by precipitation from an addified soln. of gum arabic. Mixed salts Gum arabic. Australian gum. Acacia gum. Wattle gum. E414. FEMA 2001... 

Preparation 35). Mesquite gum, from a plant Prosopis juliflora and related species) common in the southwestern United States, and cherry gum are utilized. Mesquite gum consists of L-arabinose, D-galactose, and 4-0-methyl-D-glucuronic acid in combination, and cherry gum in addition has some D-xylose and D-mannose. By controlled hydrolysis most of the pentose is removed without hydrolyzing the other constituents to any great extent. The L-arabinose is then partially purified by dialysis 36) or ion-exchange procedures 37) and crystallized from ethyl alcohol. Wheat and rye bran, peach gum, Australian black wattle gum, and spent beet pulp have been utilized for the preparation of L-arabinose. 

Gum arabic (gum acacia) (55-55), black wattle gum (55), egg plum gum, almond tree gum, and peach tree gum Aspen wood 90) y corn-cobs 91)y Western hemlock 91a)... 

Another i4cacta gum, black wattle gum, has been shown to contain the same four components as gum arabic, in the proportions 6 1 5 . 

Akazien-gummi, n. acacia gum, gum arabic. -holzt n. acacia wood, -dl, n. acacia oil. -rinde,/. wattle bark. 

These results may be compared with viscosities obtained in a similar way from conifer bark extracts which, while heterogeneous, contain polymeric pro-cyanidins or mixed polymeric procyanidins and prodelphinidins as their predominant components (2). For example, Weissman (25) reported a viscosity of 65 mPa-s for a 30% solution of the water extract from Pinus oocarpa bark, and Dix and Marutsky (26) obtained a value of 31 mPa-s for a similar solution from Picea abies bark. These viscosities are similar to those observed for the 30% procyanidin polymer solutions. They indicate that the viscosities of these bark extract solutions are dominated by the proanthocyanidins and that there is little influence from any accompanying polysaccharides-as already suggested by Weissmann (25)-in contrast to wattle extracts where gums play an important role in determining solution viscosities (7). 

Acacia. This very large genus is represented on every continent. More than 320 species exist in Australia, where they are known as wattles and provide the majority of the plant exudates that form a segment of the aborigines diet. For them, the gum is considered a delicacy rather than a last resort for the hungry. Historically, areas where it was collected were subject to the only rudimentary property rights evidenced in aboriginal life (4). 

Tar and tar oils, products of wood distillation Turpentine, produced by distillation of pine gum or pine wood Valonia extract Wattle extract Wood alcohol, natural Wood creosote Wood distillates... 

In the Food Industry the choice of stabiliser is restricted by legislation but there are a wide range of natural copolymers to choose from, notably proteins and also certain polysaccharides such as gum Arabic. The latter consists of three molecular fi-actions, one of which has a wattle-blossom type structure in which branched carbohydrate blocks are linked to a common polypeptide chain (Figure 1.4) [15]. Gum Arabic is widely used to stabilise concentrated flavour oils for application in beverages and it has been argued that the polypeptide anchors the molecules to the surface of the oil droplets while the carbohydrate blocks protrude out into solution and confer stability through electrostatic and steric mechanisms. There is considerable interest nowadays in forming polysaccharide-protein complexes to... 

Figure 1.4 Schematic representation of the wattle-blossom structure of one of the components of gum Arabic, which is responsible for its emulsification properties.

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