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

Publisher Website
Google Scholar
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.