| Anmol Chemicals is the pioneer manufacturers of Gum Acacia or Gum Arabic or Karaya FCC Food Grade BP Ph Eur USP NF, Pharmaceutical Excipients Food & Flavor chemicals in India. We offer Halal and Kosher Carrageenan Gum Gum Acacia or Gum Arabic or Karaya FCC Food Grade BP Ph Eur USP NF made in an ISO9001, ISO22000 (FSSC22000) cGMP and GLP certified facility. Our group has several manufacturing facilities spread across the world, supported by toll manufacturers and representatives in UAE, Europe, Africa, USA, China and has several associated manufacturing facilities spread across India. All the Information on Physics, Chemistry, Applications, Uses and Technology on Manufacture of Gum Acacia or Gum Arabic or Karaya FCC Food Grade BP Ph Eur USP NF is in these pages. |
| The units have one or more of the certifications like FDA GMP, ISO 9001, ISO 22000, HACCP, REACH, Kosher & Halal |
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Gum Acacia or Gum Arabic or Karaya FCC Food Grade BP Ph Eur USP NF Manufacturers
CAS Number: 9000-01-5, EINECS EC Number: 232-519-5
SDS GHS MSDS Sheet of Gum Acacia or Gum Arabic or Karaya Manufacturers
Gum arabic, also known as gum sudani, acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of two species of the acacia tree. Gum arabic is an important ingredient in soft drink syrup and "hard" gummy candies such as gumdrops, marshmallows, and chocolate candies. For artists, it is the traditional binder in watercolor paint, in photography for gum printing, and it is used as a binder in pyrotechnic compositions. Pharmaceutical drugs and cosmetics also use the gum as a binder, emulsifying agent, and a suspending or viscosity increasing agent. Wine makers have used gum arabic as a wine fining agent. Gum arabic is used in the food industry as a stabilizer, emulsifier and thickening agent in icing, fillings, soft candy, chewing gum and other confectionery and to bind the sweeteners and flavorings in soft drinks. A solution of sugar and gum arabic in water, gomme syrup, is sometimes used in cocktails to prevent the sugar from crystallizing and provide a smooth texture.
Specifications of Gum Arabic FCC Food Grade:
Acacia
INS: 414 CAS: 9000-01-5
DESCRIPTION
Gum Arabic occurs as a dried, gummy exudation obtained from the stems and branches of Acacia senegal (L.) Willdenow or of related species of Acacia (Fam. Leguminosae). The unground product occurs as white or yellow-white, spheroidal tears of varying size or in angular fragments. It is also available commercially as white to yellow-white flakes, granules, or powder. One-gram dissolves in 2 mL of water, forming a solution that flows readily and is acid to litmus. It is insoluble in alcohol.
Function: Stabilizer; emulsifier.
Identification: Add 0.2 mL of diluted lead subacetate to 10 mL of a cold 1:50 aqueous solution. A flocculent or curdy, white precipitate forms immediately.
Arsenic: Not more than 3 mg/kg.
Ash (Acid-Insoluble): Not more than 0.5%.
Ash (Total): Not more than 4.0%.
Insoluble Matter: Not more than 1.0%.
Lead: Not more than 5 mg/kg.
Loss on Drying: Not more than 15.0%.
Starch or Dextrin: Passes test.
Tannin-Bearing Gums: Passes test.
Specifications od Acacia USP NF Grade:
DEFINITION
Acacia is the dried gummy exudate from the stems and branches of Acacia senegal (L.) Willd or of other related African species of Acacia (Fam. Leguminosae).
IDENTIFICATION
A.
Analysis: To 10 mL of a cold solution (1 in 50) add 0.2 mL of diluted lead subacetate.
Acceptance criteria: A flocculent, or curdy, white precipitate is formed immediately.
IMPURITIES
Arsenic, Method II: NMT 3 ppm
Lead: NMT 10 ppm
Botanic Characteristics:
Acacia: Spheroidal tears up to 32 mm in diameter or in angular fragments of white to yellowish white color. It is translucent or somewhat opaque from the presence of numerous minute fissures; very brittle, the fractured surface glassy and occasionally iridescent. It is almost odorless and produces a mucilaginous sensation on the tongue.
Flake Acacia: White to yellowish white, thin flakes, appearing under the microscope as colorless, striated fragments
Powdered Acacia: White to yellowish white, angular microscopic fragments with only traces of starch or vegetable tissues present
Granular Acacia: White to pale yellowish white, fine granules. Under the microscope it appears as colorless, glassy, irregularly angular fragments up to 100 µm in thickness, some of which exhibit parallel linear streaks.
Spray-dried Acacia: White to off-white compacted microscopic fragments or whole spheres
Microbial Enumeration Tests and Tests for Specified Microorganisms: Meets the requirements of the tests for absence of Salmonella species
Water Determination, Method III (Gravimetric):
Analysis: For unground Acacia, crush in a mortar until it passes through a No. 40 sieve, and mix the ground material before weighing the test specimen. Dry a sample at 105C for 5 h.
Acceptance criteria: NMT 15.0% of its weight
Articles of Botanical Origin, Acid-Insoluble Ash: NMT 0.5%
Articles of Botanical Origin, Total Ash: NMT 4.0%
Insoluble Residue:
Sample solution: Dissolve 5.0 g of powdered or finely ground Acacia in 100 mL of water. Add 10 mL of 3 N hydrochloric acid.
Analysis: Boil the Sample solution gently for 15 min. Pass by suction, while hot, through a tared filtering crucible. Wash thoroughly with hot water, dry at 105° for 1 h, and weigh.
Acceptance criteria: The weight of the residue thus obtained does not exceed 50 mg.
Starch or Dextrin:
Sample solution: A solution (1 in 50)
Analysis: Boil the Sample solution cool, and add iodine.
Acceptance criteria: No bluish or reddish color is produced.
Solubility and Reaction:
Sample: 1 g
Analysis: Dissolve the Sample in 2 mL of water.
Acceptance criteria: The resulting solution flows readily and is acid to litmus.
Tannin-Bearing Gums:
Sample solution: A solution (1 in 50)
Analysis: To 10 mL of the Sample solution add 0.1 mL of ferric chloride.
Acceptance criteria: No blackish coloration or blackish precipitate is produced.
Specifications Acacia Syrup USP NF Grade:
DEFINITION
Prepare Acacia Syrup as follows:
Acacia, granular or powdered: 100 g
Sodium Benzoate: 1 g
Vanilla Tincture: 5 mL
Sucrose: 800 g
Purified Water, a sufficient quantity to make: 1000 mL
Mix Acacia, Sodium Benzoate, and Sucrose. Add 425 mL of Purified Water, and mix. Heat the mixture on a steam bath until dissolved. When cool, remove the scum, add Vanilla Tincture and sufficient Purified Water to make the product measure 1000 mL, and strain, if necessary.
Microbial Enumeration Tests and Tests for Specified Microorganisms: Meets the requirements of the test for absence of Salmonella species
Specifications of Acacia BP Ph Eur Grade :
When Powdered Acacia is prescribed or demanded, material complying with the requirements below except for Identification test A shall be dispensed or supplied.
Action and use: Bulk-forming laxative; excipient.
DEFINITION
Air-hardened, gummy exudate flowing naturally from or obtained by incision of the trunk and branches of Acacia senegal L. Willd. (syn. Senegalia senegal (L.) Britton), other species of Acacia of African origin and Acacia seyal Delile.
CHARACTERS
Acacia is almost completely but very slowly soluble, after about 2 h, in twice its mass of water leaving only a very small residue of vegetable particles; the liquid obtained is colourless or yellowish, dense, viscous, adhesive, translucent and weakly acid to blue litmus paper. Acacia is practically insoluble in ethanol (96 per cent).
IDENTIFICATION
A. Acacia occurs as yellowish-white, yellow or pale amber, sometimes with a pinkish tint, friable, opaque, spheroidal, oval or reniform pieces (tears) of a diameter from about 1-3 cm, frequently with a cracked surface, easily broken into irregular, whitish or slightly yellowish angular fragments with conchoidal fracture and a glassy and transparent appearance. In the center of an unbroken tear there is sometimes a small cavity.
B. Microscopic examination. The powder is white or yellowish-white. Examine under a microscope using a 50 per cent V/V solution of glycerol. The powder shows the following diagnostic characters: angular, irregular, colourless, transparent fragments. Only traces of starch or vegetable tissues are visible. No stratified membrane is apparent.
C. Examine the chromatograms obtained in the test for glucose and fructose.
Results The chromatogram obtained with the test solution shows 3 zones due to galactose, arabinose and rhamnose. No other important zones are visible, particularly in the upper part of the chromatogram.
D. Dissolve 1 g of the powdered herbal drug in 2 mL of water by stirring frequently for 2 h. Add 2 mL of ethanol (96 per cent). After shaking, a white, gelatinous mucilage is formed which becomes fluid on adding 10 mL of water.
TESTS
Solution S: Dissolve 3.0 g of the powdered herbal drug in 25 mL of water R by stirring for 30 min. Allow to stand for 30 min and dilute to 30 mL with water.
Insoluble matter: Maximum 0.5 per cent.
Glucose and fructose: To pass the test by Thin-layer chromatography.
Starch, dextrin and agar: To 10 mL of solution S previously boiled and cooled add 0.1 mL of 0.05 M iodine. No blue or reddish-brown colour develops.
Sterculia gum: To pass the test.
Tannins: To 10 mL of solution S add 0.1 mL of ferric chloride solution. A gelatinous precipitate is formed, but neither the precipitate nor the liquid are dark blue.
Tragacanth: To pass the test by chromatograms.
Loss on drying: Maximum 15.0 per cent, determined on 1.000 g of the powdered herbal drug by drying in an oven at 105C.
Total ash: Maximum 4.0 per cent.
Microbial contamination:
TAMC: acceptance criterion 10000 CFU/g.
TYMC: acceptance criterion 10000 CFU/g.
Absence of Escherichia coli.
Absence of Salmonella.
Specifications of Spray-dried Acacia BP Ph Eur Grade:
DEFINITION
Spray-dried acacia is obtained from a solution of acacia.
CHARACTERS
It dissolves completely and rapidly, after about 20 min, in twice its mass of water. The liquid obtained is colourless or yellowish, dense, viscous, adhesive, translucent and weakly acid to blue litmus paper. Spray-dried acacia is practically insoluble in ethanol (96 per cent).
IDENTIFICATION
A. Examined under a microscope, in ethanol (96 per cent), the powder is seen to consist predominantly of spheroidal particles about 4-40 µm in diameter, with a central cavity containing 1 or several air-bubbles; a few minute flat fragments are present. Only traces of starch granules are visible. No vegetable tissue is seen.
B. Examine the chromatograms obtained in the test for glucose and fructose.
Results The chromatogram obtained with the test solution shows 3 zones due to galactose, arabinose and rhamnose. No other important zones are visible, particularly in the upper part of the chromatogram.
C. Dissolve 1 g of the drug to be examined in 2 mL of water by stirring frequently for 20 min. Add 2 mL of ethanol (96 per cent). After shaking a white gelatinous mucilage is formed which becomes fluid on adding 10 mL of water.
TESTS
Solution S: Dissolve 3.0 g of the drug to be examined in 25 mL of water by stirring for 10 min. Allow to stand for 20 min and dilute to 30 mL with water.
Glucose and fructose: To pass the test by Thin-layer chromatography.
Starch, dextrin and agar: To 10 mL of solution S previously boiled and cooled add 0.1 mL of 0.05 M iodine. No blue or reddish-brown colour develops.
Sterculia gum: To pass the test.
Tannins: To 10 mL of solution S add 0.1 mL of ferric chloride solution. A gelatinous precipitate is formed, but neither the precipitate nor the liquid shows a dark blue colour.
Tragacanth: To pass the test by chromatograms.
Loss on drying: Maximum 10.0 per cent, determined on 1.000 g by drying in an oven at 105C.
Total ash: maximum 4.0 per cent.
Microbial contamination:
TAMC: acceptance criterion 10000 CFU/g.
TYMC: acceptance criterion 100 CFU/g.
Absence of Escherichia coli.
Absence of Salmonella.
Manufacturers Suppliers Exporters
Anmol Chemicals
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