Affiliation:
1. Board of Health, City of Chicago
Abstract
A procedure is presented for detecting the more common vegetable gums in dairy products. Alginates are separated, in the presence of other gums, by precipitation as algenic acid and redissolving from the protein precipitate with a saturated solution of magnesium sulphate. Alginates are identified by their color reaction with ferric sulfuric acid reagent. The characteristics and test reactions to aid in the detection and differentiation of other gums are given. The various gums can be idenitied in concentrations as low as 0.1 gram per 100 grams of product.
Publisher
International Association for Food Protection
Cited by
11 articles.
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