Abstract
This study aims to determine the composition and thermal behavior of three acacia gums, namely, Acacia sieberiana, Acacia gerrardii, and Acacia tortilis (ATR) from Sudan. The results showed high percentages of carbon and oxygen and a low percentage of sulfur in all samples. Thermal behavior was studied using differential scanning calorimetry and thermal gravimetric analysis. Differential scanning calorimetry thermal profiles showed early intensive endothermic peak at temperature 100°C (peak temperature) associated with negative enthalpy and specific heat values, and intensive exothermic peak at temperature about 300°C (peak temperature) associated with positive specific heat and enthalpy values for all samples. Thermal gravimetric analysis curves showed three decomposition stages for both A. sieberiana and ATR gums and two decomposition stages for A. gerrardii; the major decomposition occurred at temperature around 280°C for all samples. The overall results of the present study reveal that all gum samples studied are thermally stable, and they possess the potential to be used as food modifiers.
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