Acidity, simple sugars, and minerals can impact gum properties, thus defining their applications. This study aimed to evaluate and compare rarely reported physicochemical properties of commercial gums from diverse botanical sources used as food additives. The gums studied, as they come from different plants, are believed to present differences in the characteristics evaluated. The content of minerals, simple sugars, pH, and titratable acidity was assessed in the arabic, locust bean, and guar gums. All gums contain trace amounts of simple sugars and minerals P, K, Ca, Mg, and S. Titratable acidity results found in gums may indicate the presence of organic acids. This work concludes that the gums studied are formed by polysaccharides and form slightly acid solutions.

中文翻译：

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来自不同植物来源的树胶：文献中很少发现的物理化学特征


酸度、单糖和矿物质会影响胶质特性，从而定义它们的应用。本研究旨在评估和比较用作食品添加剂的不同植物来源的商业树胶很少报道的物理化学特性。由于所研究的树胶来自不同的植物，因此被认为在评估的特性上存在差异。评估阿拉伯胶、刺槐豆和瓜尔豆胶中矿物质、单糖、pH 值和可滴定酸度的含量。所有树胶都含有微量的单糖和矿物质 P、K、Ca、Mg 和 S。在树胶中发现的可滴定酸度结果可能表明存在有机酸。这项工作得出结论，所研究的树胶是由多糖形成的，并形成微酸性溶液。