Characterization of gum ghatti (Anogeissus latifolia): a structural and rheological approach.

Gatifolia, a commercial gum ghatti (Anogeissus latifolia) product was studied for its structural, thermal, and rheological characteristics. This study may prove helpful for the use of gum ghatti in a diverse range of food applications. The molecular weight (M(W)) and R(g) (radius of gyration) for gum ghatti were calculated to be approximately 8.94 x 10(7) g… CONTINUE READING