gluten gum
Identification
| Name | gluten gum |
| CAS Number | 977091-56-7 |
| FDA UNII | Search |
Regulatory
| FDA Mainterm (SATF) | 977091-56-7 ; GLUTEN, GUM |
| FDA Regulation | FDA PART 139 -- MACARONI AND NOODLE PRODUCTS |
Physical Properties
| Food Chemicals Codex Listed | No |
No sensory data available
Safety Information
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | dough strengtheners |
| Recommendation for gluten gum usage levels up to | not for fragrance use. |
| Recommendation for gluten gum flavor usage levels up to | not for flavor use. |
No supplier data available
Potential Uses
Natural Occurrence
Synonyms
gum gluten
PubMed:
Thermo-mechanical and hydrophilic properties of polysaccharide/gluten-based bioplastics.
J-Stage:
Visualization of Gluten and Starch Distributions in Dough by Fluorescence Fingerprint Imaging
PubMed:
Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality.
PubMed:
Quality, microstructure, biochemical and immunochemical characteristics of hypoallergenic pasta.
PubMed:
Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.
PubMed:
Effect of hydrocolloids on selected properties of gluten-free dough and bread.
PubMed:
How do xanthan and hydroxypropyl methylcellulose individually affect the physicochemical properties in a model gluten-free dough?
PubMed:
Analysis of ingredient functionality and formulation optimization of pasta supplemented with peanut flour.
PubMed:
Hydrocolloid interaction with water, protein, and starch in wheat dough.
PubMed:
Composition and molecular weight distribution of carob germ protein fractions.
PubMed:
[Thickened infant formula, rheological study of the "in vitro" properties].
PubMed:
Optimization of gluten-free formulations for French-style breads.
PubMed:
1H NMR relaxation studies of protein-polysaccharide mixtures.
PubMed:
Conformational modifications of alpha gliadin and globulin proteins upon complex coacervates formation with gum Arabic as studied by Raman microspectroscopy.
PubMed:
Rheological interfacial properties of plant protein-arabic gum coacervates at the oil-water interface.
PubMed:
Water-extractable and water-unextractable arabinoxylans affect gluten agglomeration behavior during wheat flour gluten-starch separation.
PubMed:
Physicochemical studies of caroubin: a gluten-like protein.
PubMed:
Analysis and properties of arabinoxylans from discrete corn wet-milling fiber fractions.
PubMed:
Ingredient and labeling issues associated with allergenic foods.
PubMed:
Effect of freezing and frozen storage of doughs on bread quality.
PubMed:
Effects of postruminal protein on fatty acid digestibility in dairy cows.
PubMed:
[Guar gum allergy].
PubMed:
A gluten-free wheat product made with cellulose gum.