Skip to Content
Merck
All Photos(1)

Key Documents

G0378

Sigma-Aldrich

Ghatti gum

Synonym(s):

Indian gum

Sign Into View Organizational & Contract Pricing


About This Item

CAS Number:
EC Number:
MDL number:
UNSPSC Code:
12352201

form

solid

Looking for similar products? Visit Product Comparison Guide

Storage Class Code

13 - Non Combustible Solids

WGK

WGK 2

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

Yoichi Sunagawa et al.
Biological & pharmaceutical bulletin, 35(2), 139-144 (2012-02-02)
Curcumin is an inhibitor of p300 histone acetyltransferase activity, which is associated with the deterioration of heart failure. We reported that native curcumin, at a dosage of 50 mg/kg, prevented deterioration of the systolic function in rat models of heart
Cesar A Tischer et al.
Carbohydrate research, 337(21-23), 2205-2210 (2002-11-16)
Methylation and 13C NMR analyses were carried out on the high-arabinose, acidic heteropolysaccharide of gum ghatti and the products obtained on three successive, controlled Smith degradations. The side chains contained mainly 2-O- and 3-O-substituted Araf units. Of these the second
R M Amaguaña et al.
Journal of AOAC International, 81(4), 721-726 (1998-07-29)
Foods analyzed for Salmonella spp. by the procedure in the U.S. Food and Drug Administration's Bacteriological Analytical Manual are preenriched at a 1:9 test portion/broth ratio. Various thickening agents preenriched at this ratio become viscous and nonpipettable after 24 h
Lovedeep Kaur et al.
Journal of food science, 74(6), E328-E332 (2009-09-03)
Gatifolia, a commercial gum ghatti (Anogeissus latifolia) product was studied for its structural, thermal, and rheological characteristics. This study may prove helpful for the use of gum ghatti in a diverse range of food applications. The molecular weight (M(W)) and
Robert R Maronpot et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 51, 215-224 (2012-10-16)
Gum ghatti, a polysaccharide of natural origin, is used in foods as a thickening, gelling, emulsifying and stabilizing agent. In a 90-day toxicity study following Organization for Economic Co-operation and Development (OECD) Guideline #408, male and female Sprague-Dawley rats were

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service