Showing papers on "Gum arabic published in 1980"

Sugar-free confectionery material based on xylitol and sorbitol

Abstract: Xylitol and sorbitol, when present in edible material, have the advantage that they do not decompose to form products attacking the dental enamel, but difficulty has been experienced in their use in confectionery material due to their instability or the fact that they may contain constituents not permitted by food laws. The invention provides a chewy sugar-free material based on sorbitol and a sugar-free swelling agent which has the required plasticity and cohesion so that it can be formed into attractive chewy sweets or hard sweets or gum, and furthermore the tendency of xylitol to recrystallize is suppressed, by the use of a swelling agent which may be carrageenates, pectins, agar, alginates such as sodium alginate or potassium alginate or calcuim alginate; carob bean flour, tragacanth, methyl cellulose, carboxymethyl cellulose, gelatine, gum arabic and/or low-sugar maltodextrin.

[Quantitative determination of some thickeners in dairy products (author's transl)]

Abstract: An analytical method is described, by which nine polysaccharides used as thickeners for dairy products (locust bean gum, guar, gum arabic, tragacanth, arabinogalactan, carrageenan, furcellaran, agar, xanthan) can be identified in foods relatively rapidly and at the same time determined quantitatively. In this procedure interfering substances like fat, starch, proteins, sugars and salts are removed, the isolated polysaccharides are hydrolysed by trifluoroacetic acid and the monosaccharides resulting are measured by g.l.c. as aldonitrileacetates. The quantitative evaluation of the gas chromatograms is made by means of an internal standard and the content of thickener in the sample is calculated from one of the sugars. Recoveries of 80--90% with relative standard deviations of 5--10% were obtained when adding 0,05% of the thickeners to skim milk or 1--2% to mixtures of ice cream or pudding constituents.

Oil-in-water organophosphorus insecticidal emulsion

Abstract: An oil-in-water insecticidal emulsion comprising 1 to 50% by weight of as an insecticidally active liquid ingredient at least one organophosphorus compound having a water-solubility of 1,000 ppm or less at a temperature of 10° C.; 2 to 10% by weight of polyvinyl alcohol or gum arabic; and an appropriate amount of a thickener with the balance being water.

Preparation of carotenoid pharmaceutical

Abstract: PURPOSE: To prepare a carotenoid pharmaceutical quickly dissolving in water and giving an aqueous soln. with good clarity, by mixing and crushing a carotenoid, gum arabic and additives for pharmaceutical preparation. CONSTITUTION: A carotenoid, e.g., β-carotene or conthaxanthane, 4% or more gum arabic and at least one additive for pharmaceutical preparation selected from sucrose, glucose, butylated hydroxyanisole, cyclodextrin, etc. are mixed and crushed by a ball mill, a hammer mill, etc. COPYRIGHT: (C)1982,JPO&Japio

Herbicide adjuvant comprising a polyholoside, stabiliser and water - pref. hydroxy:ethyl:cellulose, formaldehyde and water, used to control sugar beet which has gone to seed without dripping onto crop

Abstract: Formulations contain a polyholoside, a stabiliser and water. The formulations have a viscosity of 200-2000 centipoises pref. 300-1000 centipoises. The polyholoside is pref. a cellulose deriv. (e.g. methylcellulose, carboxymethylcellulose, hydroxymethylcellulose or hydroxyethylcellulose), a pectin, an alginate, a starch or a gum (e.g. gum arabic, xanthane gum or carob gum). Suitable stabilisers include formaldehyde (pref) and lower alkyl benzoates. Adjuvants for herbicides, partic. for controlling undesired plants in sugar beet crops, esp. for control of beet which has gone to seed. The herbicide compsn. (e.g. paraquat etc. with the adjuvant) is applied by machinery set at a sufficient height to avoid touching the crop and the adjuvants prevent drops of the herbicide compsn. falling from the latter undesired vegetation onto the beet crop.

Stabilising vitamin=C against oxidn. in food and pharmaceutics - by encapsulating particles with film of gum arabic

Abstract: For chewing gums and similar food prods., each small particle of vitamin C is coated with a fine film of gum arabic. The microencapsulated vitamin C is then incorporated in the bulk of the food prod. at a temp. not above 50 deg. C and during a time not above 6 mins. The ground granulated vitamin C is pref. sprayed with a conc. syrup of gum arabic in a rotating drum followed by drying with agitation below 40 deg. C. Incorporation is pref. at 40-50 deg. C for 1-3 mins. The pH of the encapsulated vitamin is pref. adjusted to 2-3 using nitric or tartaric acid. In another embodiment the mass obtd. contg. the microencapsulated vitamin is mixed with the rest of the additive material required for the final prod. with rapid cooling in up to 5 min., pref. 3. The process is applied to food and pharmaceutical prods. It stabilises the vitamin against oxidn., thereby enabling correct dosing and avoiding the need for excess to allow for oxidn. loss.

Oil-in-water insecticidal emulsion

Abstract: OF THE DISCLOSURE An oil-in-water insecticidal emulsion comprising 1 to 50% by weight of as an insecticidially active liquid ingred-ient at least one organophosphorus compound having a water-solubility of 1,000 ppm or less at a temperature of 10°C; 2 to 10% by weight of polyvinyl alcohol or gum arabic; and an appropri-ate amount of a thickener with the balance being water.

Improvement of flavor retainability of chewing gum having core

Abstract: PURPOSE:To improve the flavor retainability of a chewing gum having a core, by adding natural gum to the flavoring core liquid, thereby imparting structural viscosity to the liquid, improving the water retainability and preventing the migration of water to the gum base. CONSTITUTION:Flavoring liquid constituting the core of a chewing gum (e.g. a mixture of 0.1-0.5% of a flavor such as peppermint, spearmint, orange, lemon, fruit, coffee, liqueur, etc., and 99.5-99.9% of sugars such as glucose, fructose, sucrose, lactose, raffinose, etc.) is mixed with 0.001-0.5wt%, based on the flavoring liquid, of a natural gum (e.g. gum arabic, gum guaiac, gum tragacanth, carrageenan, gelatine, tamarind seed, gum karaya, etc.), and the liquid is used as the core of a chewing gum.