COMMISSION REGULATION (EU) No 231/2012 of 9 March 2012
Synonyms
Katilo; Kadaya; Gum sterculia; Sterculia; Karaya, gum karaya; Kullo; Kuterra
Definition
Karaya gum is a dried exudation from the stems and branches of strains of: Sterculia urens Roxburgh and other species of Sterculia
(family Sterculiaceae) or from Cochlospermum gossypium A.P. De Candolle or other species of Cochlospermum (family Bixaceae). It consists mainly of high molecular weight acetylated polysaccharides, which on hydrolysis yield galactose, rhamnose, and galacturonic acid, together with minor amounts of glucuronic acid
Einecs: 232-539-4
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Description
Karaya gum occurs in tears of variable size and in broken irregular pieces having a characteristic semi-crystalline appearance. It is pale yellow to pinkish brown in colour, translucent and horny. Powdered karaya gum is a pale grey to pinkish brown. The gum has a distinctive odour of acetic acid
Identification
Solubility: Insoluble in ethanol
Swelling in ethanol: solution Karaya gum swells in 60 % ethanol distinguishing it from other gums
Purity
Loss on drying: Not more than 20 % (105 °C, 5 hours)
Total ash: Not more than 8 %
Acid insoluble ash: Not more than 1 %
Acid insoluble matter: Not more than 3 %
Volatile acid: Not less than 10 % (as acetic acid)
Starch: Not detectable
Arsenic: Not more than 3 mg/kg
Lead: Not more than 2 mg/kg
Mercury: Not more than 1 mg/kg
Cadmium: Not more than 1 mg/kg
Microbiological criteria
Salmonella spp.: Absent in 10 g
Escherichia coli: Absent in 5 g