The main component of the original peach gum is macromolecular polysaccharide, which is not easy to dissolve in water, but has good water absorption, and its volume can be foamed more than 10 times. After removing impurities, the original peach gum is hydrolyzed and decolored to become small molecular polysaccharide, which is the commercial peach gum. The purpose of hydrolysis is to change insoluble macromolecular polysaccharide into soluble micromolecule polysaccharide, which is convenient for industrial use.
The function of peach gum.
Commercial peach gum can thicken, emulsify and solidify in food, which is similar to another common gum (Arabic gum). Because Arabic gum needs to be imported and expensive, peach gum is a cheap substitute. Peach gum can be used as food additive in Japan. Peach gum is better than Arabic gum in some characteristics, such as greater transparency and stickiness. In addition, peach gum is also widely used in chemical industry, cosmetics, printing and dyeing industries.