The identification ofcombretumgum exudates which are not permitted food additives†

Abstract

Gum exudates from the genus Combretum may be used commercially for technological applications, but are not included on any of the regulatory lists of permitted food additives. Analytical data permitting their identification are therefore required to allow food law compliance to be monitored. This paper presents data, e.g. polysaccharide and amino acid compositions, nitrogen conversion factors, and some physico‐chemical parameters which characterize the gum exudates from eight Combretum species. Some ways in which the current specification of identity and purity for gum arabic (Acacia Senegal (L.) Willd.) could be amended to preclude its adulteration with Combretum gums are suggested.