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Detail of "9000-36-6"

  • MSDS Download
  • CAS Number:
  • 9000-36-6
  • Name:

  • Karaya gum

  • Molecular Weight:
  • 0
  • Deleted CAS:
  • 9010-26-8
  • Synonyms:
  • Crystalgum; E 416; Gum karaya; Gums, karaya; Gums, sterculia; Indian tragacanth gum;Inolaxol; Kadai gum; Kadaya gum; Karaya K 5; Karayacol; Katilo gum; Kullo gum;Lamegum; Mucara; Siltex gum; Sterculia gum; Tab gum
  • Safety:
  • Mildly toxic by ingestion. Details
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CAS No.9000-36-6 Karaya gum

Karaya Gum, FCC

Supplier:Spectrum China Ltd. [ China (Mainland)]

Platinum
Supplier 1535Integral
1535

Tel:+86-21-67601368

Address:3802 Shen Gang Rd. Bldg C3 & A20 Song Jiang District, Shanghai, China 201611

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CAS No.9000-36-6 Karaya gum

Supplier:Shijiazhuang SuTe trade Co.,LTD [ China (Mainland)]

Platinum
Supplier 930Integral
930

Tel:+86-311-89643238

Address:No.19 pingan North street,Qiaodong District,Shijiazhuang,P.R. China

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CAS No.9000-36-6 Karaya gum

1.Name: Karaya gum 2.MF: C3H4O3 3.Purity: 98.0%min 4.Appearance: Slight yellow liquid 5.Packing: 25kg/drum or as your requiments 6.Application: Food: Water-binding, stabilizing and emulsifying agent / Pharmaceuticals: denture fixative, bulk laxative, appetite depressant

Supplier:Shenyang Jiutongyuan Chemicals Co., Ltd. [ China (Mainland)]

1525Integral
1525

Tel:+86-024-62640739

Address:No.3 South Changjiang Street Huanggu District Shenyang City Liaoning Province China

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CAS No.9000-36-6 Karaya gum

Gum Karaya is a complex acetylated polysaccharide consisting mainly of D-galacturonic acid, D-galactose and L-rhamnose. Its powder is light gray to pinkish gray and has a slight acetic taste and odour. Unlike other water soluble gums, it does not dissolve in water but absorbs

Supplier:Premcem Gums Pvt Ltd [ United Kingdom]

14Integral
14

Tel:+44 787 294 5957

Address:401, Udaybhanu Apts, M.G.Road, Rajawadi, Ghatkopar (east), Mumbai 400 077, India

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CAS No.9000-36-6 Kadaya gum

Properties:Dried exudate of the tree Sterculia ureus Roxburgh (Fam. Sterculiaceae). Fine, white powder; slt odor of acetic acid. Insol in alc; swells in water to a gel.

Supplier:frutarom [ Israel]

79Integral
79

Tel:+972 4 8462 462

Address:25 Hashaish Street P.O.B 10067 Haifa 26110 Israel

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CAS No.9000-36-6 Karaya gum

Supplier:AEP Colloids [ United States]

65Integral
65

Tel:+1 (518) 696-9900

Address:6299 Route 9N Hadley, NY 12835

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CAS No.9000-36-6 Karaya gum

Supplier:Koenig & Wiegand [ United Kingdom]

251Integral
251

Tel:+ 44 20 87 70 34 61

Address:45 Sarisbury Close Tadley, Hampshire RG26 3SZ

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CAS No.9000-36-6 Karaya gum

Supplier:Andina Ingredients Ltd [ United Kingdom]

53Integral
53

Tel:44 (01732) 453333

Address:St.Julians Sevenoaks, Kent TN15 0RX

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CAS No.9000-36-6 Karaya gum

Supplier:Willy Benecke GmbH [ Germany]

128Integral
128

Tel:0049 (40) 780444-0

Address:Hovestr. 41 20539 Hamburg

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CAS No.9000-36-6 Karaya gum

Supplier:Sarcom Inc [ United States]

189Integral
189

Tel:(518) 696-9970

Address:Hadley, NY 12835

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CAS No.9000-36-6 Karaya gum

Supplier:NUTRIROMA [ India]

324Integral
324

Tel:0091 40 23711012

Address:11-5-245/8/1, HPC Road, Moosapet 500018 Hyderabad AP India

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Reference

Trap distribution and space charge limited currents in plant exudates
Trap distribution and space charge limited currents in plant exudates. Sukul, T. R.; Srivastava, A. P. (Solid State Phys. Lab., Univ. Sagar, Sagar, India). J. Electrochem. Soc. India, 33(1), 53-6 (English) 1984. CODEN: JESIA5. ISSN: 0013-466X. DOCUMENT TYPE: Journal CA Section: 44 (Industrial Carbohydrates) Section cross-reference(s): 76 At low voltages gum arabic (I) [9000-01-5] and karaya gum (II) [9000-36-6] obeyed Ohm's law, while at high voltages space-charge-limited current in I and II was obsd. From the temp. behavior of elec. current-potential relation, a discrete set of hole traps of energy of 0.48 and 0.76 eV and a trap d. in the order of 1017 and 1014 cm-3 were detd. for I and II, resp.
Comparative study of plant gums, gelatin and sodium alginate as stabilizers in buffalo milk ice cream mixes
Comparative study of plant gums, gelatin and sodium alginate as stabilizers in buffalo milk ice cream mixes. Minhas, K. S.; Bains, G. S. (Dep. Food Sci. Technol., Punjab Agric. Univ., Ludhiana 141 004, India). J. Food Sci. Technol., 21(1), 32-5 (English) 1984. CODEN: JFSTAB. ISSN: 0022-1155. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Guar gum [9000-30-0], in low concns., produced a pronounced effect on the viscosity of buffalo milk ice cream mix. The gum levels consistent with ice cream quality on the basis of organoleptic evaluation scores were: guar 0.05%, acacia [9000-01-5] 0.50%, kartaya [9000-36-6] 0.10%, and dhak [68112-31-2] 0.25% as compared with 0.45% for gelatin and 0.30% Na alginate [9005-38-3]. The ice cream body, texture, and flavor scores were highly interrelated.
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