ScholarWorks@경상국립대학교

초록

This study was conducted to suggest the most appropriate method for determining the softening point of dammar gum. The softening point value of dammar gum is presented in the Food Additives Code. To determine the softening point, the test was conducted using the ring and ball method for manual-heating, automatic-heating, and automatic-measurement presented in the Food Additives Code of Korea. Analytical method validation was conducted to ensure a precise measurement of the softening point. The softening point of dammar gum was 77.41°C with a %RSD of 0.22∼5.59% in the manual-heating method, 87.20°C with a %RSD of 0.43∼1.68% in the automatic-heating method, and 87.33°C with a %RSD of 2.33% in the automatic-measurement method. The results of this study confirmed the precision of the experimental methods. It was confirmed that the automatic-heating method and automatic-measurement method, which provided results within the range (86.00∼90.00°C) of the softening point value of dammar gum provided in the current Food Additives Code, are appropriate for softening point analysis.

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