Description

Gum Karaya, or sterculia gum, is the dried exudate of Sterculia Urens, a tree native to India, which is the sole source of supply. The trees grow 9 meters high, and their cultivation and gum collection are closely controlled by the government. As with other exudate gums, the trees are tapped or drilled, and exudation begins immediately and continues up to several days in the form of large, irregular tears of lumps, which may weigh up to 5 pounds. The average tree can be tapped about five times during its lifetime, with a yield of 1 to 4.5 kg per season for its lifetime. The sap, or exudate, is allowed to dry on the tree. The native collectors pick this crude gum, which is sold to dealers in Bombay. These gum tears are then cleaned, broken into fragments less than 25 mm in diameter, sorted and graded according to color and purity before selling to importers and processors. The best quality gum is picked in April, May and June, before the monsoon season. In September, the gum is again picked. This fall crop has a grayish color and is less viscous. The total crop is about 5 million kilograms. The United States imports about 75—80% of this crop.

Applications

Karaya stabilizes ice pops and sherbets. It can also be used in meringue powders, cheese spreads, and whipping creams.