title: Nitrogen conversion factors for the proteinaceous content of gums permitted as food additives.
abstract: Nitrogen conversion factors for gum arabic (Acacia senegal (L.) Willd.), gum tragacanth (Asiatic Astragalus spp.), gum karaya (Sterculia spp.), guar gum (Cyamopsis spp.), locust bean (carob) gum (Ceratonia spp.), tara gum (Caesalpinia spp.), and xanthan gum (Xanthomonas campestris) have been calculated from data for the amino acid compositions of their proteinaceous components. The factors derived differ from the arbitrary values (5.7 or 6.25) at present specified by international regulatory authorities for some emulsifiers, stabilizers and thickeners.
mesh_terms: D004044:Dietary Proteins / Q000378:metabolism*; D005503:Food Additives / Q000378:metabolism*; D005685:Galactans / Q000378:metabolism; D006170:Gum Arabic / Q000378:metabolism; D006801:Humans; D007618:Karaya Gum / Q000378:metabolism; D008351:Mannans / Q000378:metabolism; D009584:Nitrogen / Q000378:metabolism; D053149:Plant Gums; D010940:Plant Proteins / Q000378:metabolism*; D011134:Polysaccharides / Q000378:metabolism*; D014144:Tragacanth / Q000378:metabolism
chemical_list: D004044:Dietary Proteins; D005503:Food Additives; D005685:Galactans; D008351:Mannans; D053149:Plant Gums; D010940:Plant Proteins; D011134:Polysaccharides; D006170:Gum Arabic; D007618:Karaya Gum; D014144:Tragacanth; C007894:guar gum; D009584:Nitrogen