PROCEDURE FOR THE SEPARATION, DETECTION, AND IDENTIFICATION OF THE MORE COMMON VEGETABLE GUMS IN DAIRY PRODUCTS, WITH SPECIAL REFERENCE TO ALGINATES

Author:

Bundesen Herman N.1,Martinek Mathew J.1

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. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. Analysis and Identification of Gum Exudates;Plant Gum Exudates of the World;2009-12-21

2. Method for the Quantification of Alginate in Microcapsules;Cell Transplantation;1993-09

3. Polysaccharidzus�tze in eiwei�reichen Lebensmitteln;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1975

4. Beitr�ge zur Analytik von als Lebensmittel-Zusatzstoffe verwendeten Polysacchariden;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1974-07

5. Beiträge zur Analytik von Polysacehariden, die als Lebensmittelzusatzstoffe verwendet werden.;Zeitschrift für Lebensmittel-Untersuchung und -Forschung;1973-07

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