Showing papers on "Gum arabic published in 1976"
TL;DR: The study indicates that the effect of dietary fiber is dependent on the composition of the diet, and while some fiberssuch as pectin may exhibit a hypocholesterolemic effect in rats, other fibers such as gum arabic and agar may actually elevate serum or tissue cholesterol levels.
Abstract: Pectin, carragheenan, agar gum arabic, cellulose and wheat bran were each fed to rats at a level of 5 to 7% to examine their effect on serum, liver and tissue cholesterol levels. Diets (casein-sucrose diet containing 10-15% soybean oil, or skim milk-wheat flour diet containing 10-15% soybean oil) supplemented with either 0, 0.2, or 0.5% cholesterol were used to test the possibly dietary interactions. Among the fibers tested, pectin displayed the most hypocholesterolemic effect. In some experiments, pectin lowered the level of cholesterol in the serum, liver, and aorta, but it elevated body cholesterol levels. Carragheenan was inconsistent in lowering serum cholesterol levels and tended to increase liver and carcass cholesterol levels. These results probably suggest that pectin and carragheenan can affect the distribution of cholesterol within the body. Gum arabic and agar did not lower serum cholesterol levels and in one case gum arabic elevated them. Furthermore, in some experiments they elevated liver body cholesterol levels. It appears that feeding of gum arabic and agar probably resulted in an expansion of the whole body cholesterol pool. Feeding of wheat bran or cellulose had no significant effect on either serum or liver cholesterol levels. The study indicates that the effect of dietary fiber is dependent on the composition of the diet. Furthermore, while some fibers such as pectin may exhibit a hypocholesterolemic effect in rats, other fibers such as gum arabic and agar may actually elevate serum or tissue cholesterol levels.
93 citations
Patent•
09 Feb 1976
TL;DR: The gum arabic may be introduced into the beverage or beverage concentrate before, during or after their preparation as a solid or in the form of a 50 to 60% aqueous solution as discussed by the authors.
Abstract: A sucrose beverage or beverage concentrate and their method of preparation in which at most 025% by weight of gum arabic, calculated as a dry substance on the sucrose as dry substance, is incorporated therein The gum arabic may be introduced into the beverage or beverage concentrate before, during or after their preparation as a solid or in the form of a 50 to 60% aqueous solution
7 citations
01 Jan 1976
TL;DR: The properties of poly (ethylene oxide) as a desensitizer in t.b^3 fountain solution were studied in this article, which included the study of the physical properties of the solutions at different concentrations as well as press performance.
Abstract: Poly (ethylene oxide) is a polymer of ethylene oxide. It is one of the classes of synthetic water soluble resins which are commercially available. The properties of poly (ethylene oxide) as a desensitizer in t.b^3 fountain solution were studied. The solution of this resin was compared to gum arabic solution. The investigation included the study of the physical properties of the solutions at different concentrations as well as press performance. Comparisons were made as to wettability, viscosity, surface tension, the ability to clean the plate, the resistance to scum, printing sharpness, resolution, and the plate-press characteristic
1 citations