Physico-chemical analysis of gum kondagogu (Cochlospermum gossypium): a potential food additive

The physico-chemical characteristics of gum kondagogu (Cochlospermum gossypium) were examined for the first time. The gum was compared with conventionally used food grade gum karaya (Sterculia sp.). Chemical analyses revealed that gum kondagogu had higher soluble fibre, protein, tannin, calcium and potassium contents than karaya gum. Gum kondagogu also differs from gum karaya in terms of its intrinsic viscosity, water binding capacity and pH. The basic constituent sugars were similar to that of gum karaya but the proportions of the individual sugars varied. Gum kondagogu had a higher uronic acid (glucuronic and galacturonic acid, 63%) content than neutral sugars (arabinose, rhamnose and galactose, 37%), which could lead to significant differences in the utility and functionality of the gum.