CAS: 9000-28-6; Gum Ghatti
该化合物是一个天然的多元沙酸极原,主要在印度和斯里兰卡发现,主要来自阿诺热苏斯的拉蒂弗利亚树,由复杂的异血球沙酸组成,包括阿拉伯甘蔗,甘蓝和甘蓝酸,有助于其乳化,稳定,厚度.产品显示水溶性和成份稳定,即使在酸性条件下也是如此,因此适合食品,药品和工业用途.高浓度的低粘度使其与其他水质类不同,允许精确的配方控制. Gum ghatti 也抗微生物降解,并与广泛的电解特性兼容,增强了其在多种技术工艺过程中的用途.
- 英文名称Gum Ghatti
- 中文名称茄替胶
- 其它别名茄替胶; 印度树胶; 茄替胶(印度果胶,锡兰树胶,印度树胶,盖提胶); 达瓦树胶; Indian Gum
- CAS编号9000-28-6
- MFCD编号:MFCD00131248
- EINECS号:232-534-7
- 分子式:232-534-7分子量:0.0
- 产品CID: 1930554
- 产品分类有机原料→生命科学→生化试剂→碳水化合物
物理性质
- PH:D25 +42° (dil H2SO4)
- LogP:0.6361
- 外观形态浅色至深棕色固体
- 储存条件室温
- 产品应用印度树胶(9000-28-6)的用途:本品主要可作增稠剂;稳定剂;被膜剂;乳化剂.还可用作阿拉伯树胶的代用品.
- 性质描述印度树胶(9000-28-6)的性状:其外观呈白色至浅褐色粉末.未磨碎的印度树胶为不同尺寸的无定形滴状物,或破碎成不规则小片.浅至深棕色.有时混杂较深色的树皮碎屑和小片.(此类粗原料用于食品前需经清洗).有些商品为灰色至红灰色粉末.无臭或微臭.味温和.印度树胶90%溶于水,可溶部分的分子量约12000(由渗透压法测量).溶于5倍量的水中形成高粘度胶体.不溶于90%乙醇.水溶液的粘度比阿拉伯胶大,但粘着性小.有缓冲性,在少量酸,碱存在下,pH值无变化.毒性:1.ADI尚未规定(FAO/WHO,2001).2.GRAS(FDA,§184.1333,2000).3.LD5017g/kg(大鼠,经口).
MSDS等安全信息
- 警示词warning
- 危险描述H303 May be harmful if swallowed+H313 Skin contact may be harmful+H333 Inhalation may be harmful to the body
- 防范说明P264Thoroughly clean after treatmentP280Wear protective gloves/Wear protective clothing/Wear protective goggles/Wear a protective maskP305If it enters the eyesP351Rinse carefully with water for a few minutesP338Remove the contact lens(If any)And easy to operate,Continue flushingP337If eye irritation persistsP313Obtain medical advice/care
- UN编号NONH for all modes of transport
- 危险品标志Xi
- 安全声明H303May be harmful if swallowed+H313Skin contact may be harmful+H333Inhalation may be harmful to the body
- WGK Germany2
合成工艺路线路线简述
供应商参考报价(招募中)
品牌试剂参考报价(招募中)
📌 第三方产品分析报告
主要参考文献
[参考文献]: Cesar A Tischer, Et Al. New Structural Features Of The Polysaccharide From Gum Ghatti (Anogeissus Latifola). Carbohydr Res. 2002 Nov 19;337(21-23):2205-10.[参考文献]: Cheryl A Hobbs, Et Al. Evaluation Of The Genotoxicity Of The Food Additive, Gum Ghatti. Food Chem Toxicol. 2012 Mar;50(3-4):854-60.
[参考文献]: Eiji Sakai, Et Al. Identification Of Anogeissus Latifolia Wallich And Analysis Of Refined Gum Ghatti. J Nat Med. 2013 Apr;67(2):276-80.
[参考文献]: Lovedeep Kaur, Et Al. Characterization Of Gum Ghatti (Anogeissus Latifolia): A Structural And Rheological Approach. J Food Sci. 2009 Aug;74(6):E328-32.
[参考文献]: R M Amaguaa, Et Al. Methods For The Recovery Of Salmonella Spp. From Carboxymethylcellulose Gum, Gum Ghatti, And Gelatin. J Aoac Int. 1998 Jul-Aug;81(4):721-6.
📝 需求与反馈
尽可能描述清楚需求与问题信息
