ABSTRACT
Gum karaya is the dried gummy exudate from Sterculia urens Roxburgh and other species of Sterculia or from Cochlospermum gossypium A. P. De Candolle or other species of Cochlospermum Kunth. Gum karaya is the dried exudation of the tree Sterculia urens which is widespread in India. Karaya contains a central chain of d-galactose, l-rhamnose and d-galacturonic acid units, with some side chains containing d-glucuronic acid. Gum karaya is water-swellable rather than water-soluble and absorbs water very rapidly to form viscous colloidal dispersions at low concentrations. Karaya has effective foam stabilization properties which have been employed in stabilizing packaged whipped cream products and other aerated dairy foods. Karaya has performed as a good emulsion stabilizer for French style salad dressings, sometimes in conjunction with gum arabic for improved effectiveness. In ground meat products, karaya at about 0.25% levels provides good water holding and binding properties to yield finished products such as bologna with smooth, desirable textures and appearance.
