Emulsifiers, Stabilisers, Thickeners
and Gelling Agents.
Karaya gum is a vegetable gum produced as an exudate by trees
of the genus Sterculia. Chemically, karaya gum is an acid polysaccharide
composed of the sugars galactose, rhamnose and galacturonic
Its main function is to impart stability through its binding
and emulsifying properties. Karaya has been used as a stabiliser
in whipped cream and in imitation whipped cream. Also used to
stabilise meringue powders through its binding properties, and
enables a greater volume of meringue to be produced from a fixed
amount of protein.
In combination with Carrageenan, Karaya increases the shelf
life of bread and other bakery goods and improves the tolerance
of dough to overmixing. In meat processing, Karaya has been
used as an emulsifier and binder. It functions by absorbing
the water residue from the ice used in manufacturing processed
meats, and by emulsifying the protein, fat and moisture to give
a cohesive smooth appearance to the finished product.
Found in cereal and potato-based snacks, cheese spreads, bakery
products, nut coatings, fillings, toppings and coatings for
bakery products, desserts, emulsified sauces, egg-based liqueurs,
dietary food supplements, dairy products and chewing gum. Also
used as a denture adhesive, and laxative
May cause dermatitis, asthma, rhinitis and urticaria.