Re: formula needed: Gum Arabic from powder

Ryuji Suzuki wrote:
> Adding an acid to gum solution may help a bit, especially if combined
> with refrigeration but it can only slow bacterial growth and not
> suppress the growth or kill them. This may be ok as a short term
> preservative for edible stuff, but no good for long term, because
> yeast and fungi grow in acid environment, even if refrigerated.
> (Usually, bacteria grow faster and their growth limits the shelf
> life. If acid is used to slow them down, shelf life is now limited by
> yeasts and molds.)

In 1996 I made a batch of gum solution that I never got round to using.
It contains approx 0.2% salicylic acid. It has been in the fridge most
of the time, with some months now and then in room temperature. As far
as I can tell, no fermentation or fungus has developed. I don't know if
this is typical, but if it is, salicylic acid should definitely do the
trick. It is also quite water soluble, so it should be washed out during
processing. It is also safe to work with (you could even use it in your
jam :-)!

Best regards,

Tom Einar
Received on Wed Nov 24 15:06:08 2004