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“The Right to Information, The Right to Live” “Step Out From the Old to the New”

IS 6795 (2007): Acacia (Arabic) Gum, Food Grade [FAD 8:

Food Additives]

“!ान $ एक न' भारत का +नम-ण”

Satyanarayan Gangaram Pitroda
“Invent a New India Using Knowledge”

“!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता ह”

है”
ह
Bhartṛhari—Nītiśatakam
“Knowledge is such a treasure which cannot be stolen”
 IS 6795:2007

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Indian Standard
ACACIA (ARABIC) GUM, FOOD GRADE —
SPECIFICATION

(First Revision)

ICS 67.220.20

0 BIS 2007

BUREAU OF INDIAN STANDARDS

MANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARG
NEW DELHI 110002

November 2007 Price Group 2

Food Additives Sectional Committee, FAD 8

FOREWORD
This lndian Standard (First Revision) was adopted by the Bureau of Indian Standards, after the drafl finalized
by the Food Additives Sectional Committee had been approved by the Food and Agriculture Division Council.
With the increased production of processed foods, manufacturers have started adding a large number of
substances, generally in small quantities, to improve the appearance, flavour, texture or storage properties of
the processed foods. As impurities in these substances have been found to be harmful, it is necessary to have
a strict quality control of these food additives. Use of gums as thickening agent and stabilizer has been
permitted under the Prevention of Food Adulteration Rules, 1955 for certain foods. This standard on
acacia (arabic) gum would help in checking purity which requires to be checked at the stage of manufacture,
for it is extremely difllcult (and in many cases impossible) to detect the impurity once these substances are
added to the processed foods.
This standard was first published in 1972 based cm the then existing ‘Specification for identity and purity
of food additives’ published by FAO and WHO and the Food Chemical Codex of USA. This standard is being
revised taking into consideration the latest publication for Acacia Gum issued by JECFA. In this revision the
limits for heavy metal contaminants have been made more stringent, microbiological requirements has been
included to align with the international requirements and methods of test have been revised and updated.
Due consideration has also been given to the Prevention of Food Adulteration Rules, 1955 and Standard of
Weights & Measures (Packaged Commodities) Rules, 1977. However, this standard is subject to restrictions
imposed under these, wherever applicable.

For the purpose of deciding whether a particular requirement of this standard is complied with, the final
value, observed or calculated, expressing the result of a test or analysis, shall be rounded off in accordance with
1S 2 : 1960 ‘Rules for rounding off numerical values (revise~’. The number of significant places retained in
the rounded off value should be the same as that of the specified value in this standard.
 1S 6795:2007

Indian Standard
ACACIA (ARABIC) GUM, FOOD GRADE —
SPECIFICATION

(First Revision)
1 SCOPE 3.2 Acacia gum (A. senegal ) is a pale white to orange-
brown solid, which breaks with a glassy fracture. The
This standard prescribes requirements and methods best grades are in the form of whole, spheroidal tears of
of sampling and test for acacia (arabic) gum, food varying sizes with a matt surface texture. When ground
grade. the pieces are paler and have a glassy appearance.
2 REFERENCES 3.2.1 Acacia gum (A. seyal ) is more brittle than the
The following standards contain provisions which hard tears of acacia gum ( A. senegal ).
thrcwgh reference in this text, constitute provisions of 3.2.2 Acacia gum is also available in the form of white
this standard. At the time of publication, the editions to yellowish-white flakes, granules, powder, roller dried
indicated were valid. All standards are subject to or spray dried material.
revision and parties to agreements based on this
standard are encouraged to investigate the possibility 4 REQUIREMENTS
of applying the most recent editions of the standards
4.1 Volubility
indicated below:
IS No, Title One gram of the gum dissolves in 2 ml of water forming
a solution which flows readily and is acid to litmus. It is
1070:1992 Reagent grade water (third revision) insoluble in ethanol.
1699:1995 Methods of sampling and test for 4.2 Identification
food colours (second revision)
2491:1998 Food hygiene — General 4.2.1 Optical Rotation
principles — Code of practice Test a solution of 10 g of sample (dry basis) in 100 ml of
(second revision) water (if necessary, previously filtered through a No. 42
5887 Methods for detection of bacteria paper or a 0.8 pm milipore filter), using a200-mm tube.
responsible for food poisoning:
Gum from A. senegal : aqueous solutions are
(Part 1): 1976 Isolation, identification and levorotatory
enumeration of Escherichia coli (first
revision) Gum from A. seyal : aqueous solutions are
dextrorotatory
(Part3) :1999 General guidance on methods for
detection of Salmonella (second 4.2.2 Gum Constituents
revision)
Using the method given in Annex A of IS 7238, identi@
7238:1997 Tragacanth gum, food grade —
arabinose, galactose, rhammose and glucouronic acid
Specification first revision)
shall be present on the chromatograrn. Additional spots
3 DESCRIPTION correspcmding to mannose, xylose and galactouronic
acid shall be absent.
3.1 Definition
4.3 The product shall also conform to the requirements
Acacia gum shall be a dried gummy exudation obtained given in Table 1.
from the stems and branches ofAcaciasenegal (L) Wild,
Acacia seya/ (L) Wild, or of related species of Acacia 4.4 The product shall be processed, packed, stored
(Fare. Leguminosae). Acacia gum consists chiefly of a and distributed under hygienic conditions in licenced
high molecular weight polysaccharides and their calcium, premises (see IS 2491).
potassium and magnesium salts which on hydrolysis
5 PACKING, STORAGE AND MARKING
yield arabinose, galactose, rhammose and glucuronic
acid. Items of commerce may contain extraneous matter 5.1 Packing
like pieces of bark which shall be removed before use in
foods. The product shall be securely packed in well-filled

1
IS 6795:2007

Table 1 Requirements for Acacia Gum

(Clause4.3)

s] No. Characteristic Requirement Method of Test, Ref to

f \
Annex of this Clause of Other
Standard Indian Standard
(1) (2) (3) (4) (5)

i) loss on drying, percent by mass, Max:

a) Granular material 15 A —

b) Spray dried material 10

Ii) Total ash, percent by mass, Max 4 B —

iii) Acid insoluble ash, percent by mass, Max 0.5 c —

iv) Insoluble matter, percent by mass, Max 1 D —

Starch and dextrins To pass the test E —

v)

vi) Tannin-bearing gums To pass the test F —

vii) Arsenic (as As), mg/kg, Max 3 — 15 of IS 1699

viii) Lead (as Pb), mg/kg, Max 2 — 15 of IS 1699
lx) Salmonella per g, Max Negative — 1S 5887 (Part 3)
x) Lkcherichia coli per g, Max Negative — IS 5887 (Part I)

containers with minimum access to light and moisture. (Packaged Commodities) Rules, 1977 and
The containers shall be such as to preclude Prevention ofFoodAdulteration Act, 1955 and
contamination of the contents with metals or other Rules.
impurities.
5.3.1 BIS Certification Marking
5.2 Storage
The product may also be marked with the Standard
The product shall be stored in a cool and dry place so Mark.
as to avoid excessive exposure to heat.
5.3.1.1 The use of the Standard Mark is governed by
5.3 Marking the provisions of the Bureau of Indian Standards A et,
1986 and the Rules and Regulations made thereunder.
Each container shall be legibly and indelibly marked The details of conditions under which the licence for
following information:
with the the use of the Standard Mark may be granted to
manufacturers or producers may be obtained from the
a) Name of the material;
Bureau of Indian Standards.
b) Name and address of the manufacturer;
6 SAMPLING
c) Batch or Code number;
d) Net content when packed; Representative samples of the material shall be drawn
according to the method prescribed in 4 of IS 1699.
e) Instruction for storage to include ‘Store away
from direct sunlight and heat’; 7 QUALITY OF REAGENTS
o Best before date (Month and Year to be given Unless specified otherwise, pure chemicals and distilled
by the manufacturer); and water (see IS 1070) shall be employed in tests.
g) Any other requirements as given under the NOTE — ‘Pure chemicals’ shall mean chemicals that do
Standards of Weights and Measures not contain impurities which affect the result of analysis,
JI11.. .. . ~—’—

IS 6795:2007

ANNEX A
[Talde 1, S1No. (i)]
DETERMINATION OF LOSS ON DRYING

A-1 PROCEDURE for 4 h. Remove the bottle from oven, close it and allow
coming to room temperature in a desiccator and weigh.
Weigh accurately about 5 g of the material in a tared Calculate the loss on drying as percent by mass.
weighing bottle. Place the bottle containing the
sample (uncovered) in the oven maintained at 110 + 1‘C

ANNEX B
[Table 1, SINO.(ii)]
DETERMINATION OF TOTAL ASH

B-1 PROCEDURE add the filtrate, evaporate it to dryness, and heat the
whole to a dull redness. If a carbon-free ash is still not
Weigh accurately about 3 g of the material in a tared obtained, cool the crucible, add 15 ml of alcohol, break
crucible, ignite at about 5500C not exceeding very dull up the ash with a glass rod, then burn off the alcohol,
redness, until free fi-omcarbon, cool in a desiccator, and again heat the whole to a dull redness, cool and weigh.
weigh. If a carbon-free ash is not obtained, wet the Calculate the percentage of ash fkomthe mass of sample
charred mass with hot water, collect the insoluble residue taken.
on an ashless filter paper, and ignite the residue and
filter paper until the ash is white or nearly so. Finally,

ANNEX C
[Table 1,SINO. (iii)]
DETERMINATION OF ACID INSOLUBLE ASH

C-1 PROCEDURE with hot water, ignite, and weigh. Calculate the
percentage of acid insoluble ash from the mass of sample
Boil the ash obtained in B-1 with 25 ml of diluted taken.
hydrochloric acid for 5 rein, collect the insoluble matter
on a tared Gooch crucible or ashless filter paper, wash

ANNEX D
[Table 1, SINO.(iv)]
DETERMINATION OF ACID INSOLUBLE MATTER

D-1 PROCEDURE (sintered disk filters for laboratory use) and wash with
cold water until the washings are colorless. Dry the
Weigh 4.5-5.5 g of the sample into a 250 ml beaker. Add filter and residue at 135°C until a constant weight is
about 200 ml of hot water (80-900), stir to dissolve, and obtained. Express the weight of the residue as a
allow the solution to cool to room temperature. Filter percentage of the weight of sample taken.
the solution through a tared Grade 4 sintered glass filter

3
1S 6795:2007

ANNEX E
[Table 1, S1No. (v)]
DETERMINATION OF STARCH AND DEXTRINS

E-1 REAGENT E-2 PROCEDURE

E-1.l Iodine Solution Prepare 0.5 percent aqueous solution of the material,
warm it to 40”C and add 2 drops of iodine solution.
Dissolve 14g of iodine in a solution of36 g of potassium Where the drops fall a red-violet colour shall appear. On
iodide in 100 ml of water, add 3 drops of hydrochloric mixing, the solution shall become golden brown and
acid and dilute with water to 1 000 ml. not blue or reddish in colour.

ANNEX F
[Table 1, SINO.(vi)]
DETERMINATION OF TANNIN-BEARING GUMS

F-1 REAGENT F-2 PROCEDURE

F-1.1 Ferric Chloride —O.5N. To 10 ml of 2 percent solution of the material add about
0.1 ml of ferric chloride. No blackish coloration or
Prepare 4,5 percent (wz/IJ) solution of ferric chloride in blackish precipitate shall form.
water.

4
.+.—-,..-..._.. . .

Bureau of Indian Standards

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harmonious development of the activities of standardization, marking and quality certification of goods and
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Review of Indian Standards

Amendments are issued to standards as the need arises on the basis of comments. Standards are also reviewed
periodically; a standard along with amendments is reaffirmed when such review indicates that no changes are
needed; if the review indicates that changes are needed, it is taken up for revision. Users of Indian Standards
should ascertain that they are in possession of the latest amendments or edition by referring to the latest issue of
‘BIS Catalogue’ and’ Standards: Monthiy Additions’,

This Indian Standard has been developed from Dot: No. FAD 8 ( 1588).

Amendments Issued Since Publication

Amend No. Date of Issue Text Affected

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