CAS number：9036-66-2
molecular formula：C20H36O14
molecular weight：500.49144
EINECS number：232-910-0

English synonyms

STRACTAN;POLYARABINOGALACTAN;Galactoarabinan;d-galacto-l-arabinan;FEMA 3254;LARCOLL(TM);(+)-ARABINOGALACTAN;ARABINOGALACTAN

Related categories

Food Additives; Thickeners and Gelling Agents; Thickeners; Organic Raw Materials; Other Biochemical Reagents; Thickeners; Raw Materials; Daily Chemicals; Basic Sugars (Mono & Oligosaccharides); Biochemistry; Sugars; Chemical Intermediates; Chemical Raw Materials ;Chemical raw materials;Chemical reagents

Introduction

Arabinogalactan (arabinogalactan) is a neutral polysaccharide composed of arabinose and galactose. This sugar is abundantly contained in the xylem of coniferous trees, especially up to 25% in larch (Larix). It can be extracted from wood flour with water. The content ratio of L-arabinose and D-galactose is generally 1:5-6. As a structure having many branches, arabinose side chains of β-1,3-bonds are connected to galactose chains of β-1,3-bonds or β-1,6-bonds.

Chemical properties

White to light yellow-brown powder. slightly smelly. Soluble in water (about 40%), insoluble in ethanol. The 40% solution is amber. The pH value of 10% to 40% aqueous solution is 4.5. Compared with other glues, the viscosity is lower (20℃, 10% solution is only 5×10-3Pa?s). Has properties similar to gum arabic. Viscosity decreases with heating. The specific optical rotation is +10°～+17°(water). Melting point>200°C (decomposition).

Use

●  The amount of arabinogalactan in soy milk, ice cream, ice cream, jelly, beverages, and cans is about 1% to 1.5%. Vinegar, soy sauce, vegetable oil, fruit juice, gravy, vegetable juice, etc. form stable emulsified thickeners, etc., and the dosage is 0.2% to 0.5%. Bread, cakes, noodles, macaroni, improve raw material utilization, improve taste and flavor. Dosage 0.05%. Sauces, tomato sauces, mayonnaise, jams, creams, soy sauces, thickeners and stabilizers.

●  Thickener, stabilizer, emulsifier, compatibilizer, glazing agent, binder. Used for emulsifying essence; the base of seasoning, sauce and pudding, etc. Substitute for gum arabic. Also used in noodles, bread and sausages.

Production method

●  It is obtained by extracting the thin slices of roots and trunks of Larix occidentalis (Larix occidentalis) and its congeners with hot water, adding 50% to 60% ethanol to the extract to precipitate it, and refining it into powder.