Gum Ghatti is a complex polysaccharide of high molecular weight. It occurs in nature as a mixed calcium, magnesium, potassium and sodium salt. Complete hydrolysis has shown that it is composed of L-arabinose, D-galactose, D-mannose, D-xylose and D-glucoronic acid in a molar ratio of 10:6:2:1:2 plus traces less than 1% of 6-deoxyhexose.

Gum Ghatti (also known as Indian gum) is a complex water-soluble polysaccharide; Gum Ghatti is an amorphous, translucent exudate of the Anogeissus Latifolia tree of the Combretaceae family. The tree is quite large and is found abundantly in the dry, deciduous forests of India. The gum has a glassy fracture and frequently occurs in rounded tears, which are normally less than 1 cm in diameter, but it more often occurs in larger vermiform masses.

• Process:

Strict standards for color and impurities has been set on every batch purchased by KACHABO GUMS. The bark is removed and sand or silica is sorted out by sifting, aspiration, and density-table separation. This is to insure the cleanest possible gum.

• Physical Property:

Ghatti has a bland taste and practically no order. Only about 90% of the gum disperse in water, and this portion forms a colloidal dispersion.

• Viscosity:

Gum Ghatti forms a viscous dispersion when mixed with water to 5% concentration or greater. Changes in viscosity with concentration are indicated in Table 1. Viscosity of Gum Ghatti Dispersions Measured at 25 degree with a Brookfield Viscometer (Model LVF)

Concentration, %	1	2	3
Viscosity, cp.	2	35	288

The normal pH of the usually slightly straw-colored solution is 4.8 changes in viscosity with pH are shown in Table 2, indicating that a maximum viscosity is obtained at pH~8. Viscosity of 5% Gum Ghatti Dispersions measured at 25 degree with a Brookfield viscometer (Model LVF)

pH	Aged overnight	Aged 1 wk	Aged 2 wk
1.6	36	46	55
4.1	68	82	94
4.9a	86	96	105
5.6	93	104	112
7.8	105	115	122
8.9	95	112	116
10.8	77	90	95
11.8	72	74	78