Showing papers on "Gum arabic published in 1984"
TL;DR: In this paper, a kind of Arabinogalactan-protein is defined as a protein that is a mixture of two types of amino acids: Gum Arabic and al-Gum Arabic.
Abstract: (1984). Gum Arabic is a Kind of Arabinogalactan–Protein. Agricultural and Biological Chemistry: Vol. 48, No. 1, pp. 235-237.
79 citations
TL;DR: The data for the three gum specimens from A. ehrenbergiana give a further example of the extent to which the gum from different trees of one particular species can vary in composition, and suggest that it is correct to retain them as distinct species.
39 citations
Patent•
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25 Jul 1984
TL;DR: In this article, a process for treating soil which comprises applying to the soil an aqueous solution of a formaldehyde-based pre-condensate containing a condensation in i titator in an amount sufficient for condensation to be completed within a predetermined period of time not exceeding 24 hours is described.
Abstract: @ A process for treating soil which comprises applying to the soil an aqueous solution of a formaldehyde-based pre-condensate containing a condensation in i titator in an amount sufficient for condensation to be completed within a predetermined period of time not exceeding 24 hours Preferably a urea-formaldehyde pre-condensate is used Advantageously the solution also contains a polysaccharide (aliginic acid, alginate, low methoxyl pectin, gum karaya, gum arabic) which is capable of forming a gel with divalent metal cations, particularly calcium, present in soil The treated soil has improved erosion resistance
35 citations
TL;DR: Benzisothiazolin‐3‐one is a preservative widely used in industry and the manufacturer states that it is a known skin irritant and sensitiser, but these facts are not well‐known.
Abstract: Benzisothiazolin-3-one is a preservative widely used in industry. The manufacturer states that it is a known skin irritant and sensitiser, but these facts are not well-known. A case is described of contact allergy in a lithoprinter caused by it when used as a preservative in gum arabic. The literature is reviewed and a suitable patch-test concentration is suggested. It should be included in the patch-test battery for lithoprinters.
31 citations
TL;DR: It is concluded that there are differences in the production and absorption of volatile fatty acids between male and female rats and that these are affected by the source of dietary fibre.
24 citations
Journal Article•
TL;DR: The effects of some hydrocolloids such as carboxymethylcellulose, xanthan gum, gum arabic, and sodium alginate, on quality attributes of rice cake (packsulki) were investigated and differences among packsulkis with and without additive were indicated.
Abstract: The effects of some hydrocolloids such as carboxymethylcellulose, xanthan gum, gum arabic, and sodium alginate, on quality attributes of rice cake (packsulki) were investigated. Fresh(F) and refrigerated(R) packsulkis were evaluated by sensory evaluation and with Instron Testing Mashine. The results of sensory evaluation indicated the differences among packsulkis with and without additive. Hardness of packsulkis increased markedly when refrigerated. Differences among R groups were much smaller compared to those among F groups. Textural characteristics measured by Instron also revealed the differences among the groups. They showed similar tendancy to those of sensory evaluation.
9 citations
Patent•
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24 Apr 1984
TL;DR: In this article, a fluid chewing gum having a water-content of 5W12wt% can be prepared by adding a hydrophilic emulsifier such as a surcrose fatty acid ester having an HLB of ≥ 8, a polyglycerol fatty acids ester, etc.
Abstract: PURPOSE: To obtain a fluid chewing gum, resistant to the separation of water with time, and having absolutely no hygienic problem, by using a hydrophilic emulsifier and/or natural gum as a component. CONSTITUTION: A fluid chewing gum having a water-content of 5W12wt% can be prepared by adding a hydrophilic emulsifier such as a surcrose fatty acid ester having an HLB of ≥8, a polyglycerol fatty acid ester, etc. and/or a natural gum such as gum arabic, aliginic acid, etc. in the preparation of a chewing gum by mixing a chewing gum base with sugar and other additives. COPYRIGHT: (C)1985,JPO&Japio
7 citations
Patent•
07 Mar 1984
TL;DR: In this article, the authors presented a composition having good flow properties even at low temperature, and stability with time, obtained by blending specific amounts of a gum base, sugar, glucose, a reducing glucide, an alcohol, a water-soluble high polymer, an emulsifying agent, and water.
Abstract: PURPOSE: The titled composition having good flow properties even at low temperature, and stability with time, obtained by blending specific amounts of a gum base, sugar, glucose, a reducing glucide, an alcohol, a water-soluble high polymer, an emulsifying agent, and water. CONSTITUTION: (A) 18W25wt% gum base is blended with (B) 8W20wt% sugar, (C) 20W40wt% glucose, (D) 12W25wt% corn syrup having 28W45 DE, (E) 4W 12wt% reducing glucide such as sorbitol syrup, etc., (F) 0.1W4.0wt% alcohol such as glycerin, etc., (G) 0.1W1.5wt% water-soluble high polymer such as gum arabic, etc., (H) 0.01W0.3wt% emulsifying agent such as polyglycerine fatty acid ester, etc., (I) 5W15wt% water prepared by addition or no addition of water, and (J) a proper amount of spice, acidic seasoning, dyestuff, etc., to give the desired composition. COPYRIGHT: (C)1985,JPO&Japio
6 citations
3 citations
Patent•
25 Jan 1984
TL;DR: In this article, the use of the gum arabic imparts the resistance to physical, chemical and biological factors in preparing foods in preparation foods, by using the arabinic acid in the dipeptide sweetening agent in a specific proportion.
Abstract: PURPOSE:To impart the heat stability to a dipeptide sweetening agent, improve the sweetness and enhance the stability to enzymes, by using gum arabic in the dipeptide sweetening agent in a specific proportion CONSTITUTION:100ptswt or less gum arabic is used in 1ptwt dipeptide sweetening agent represented by methyl ester of L-aspartyl-L-phenylalanine Any form of a solution containing both dissolved therein or a powdery solid prepared by drying the solution may be used The use of thaumatin in an amount of (1/ 1000)-1ptwt based on 1ptwt dipeptide sweetening agent and the gum arabic within the above-mentioned range provides improvement in the good tasting power The addition of the gum arabic imparts the resistance to physical, chemical and biological factors in preparing foods
3 citations
Patent•
11 May 1984
TL;DR: In this article, a seed milk composition consisting of sunflower seed milk and seed of fats and oils except sunflower, lactoprotein and/or polysaccharide, drinkable even after long-period preservation was obtained.
Abstract: PURPOSE:To obtain a seed milk composition consisting of sunflower seed milk or seed milk prepared from sunflower seed and seed of fats and oils except sunflower, lactoprotein and/or polysaccharide, drinkable even after long-period preservation. CONSTITUTION:Seed milk obtained by subjecting sunflower seed to pulverization treatment such as grinding, etc. or seed milk obtained by blending sunflower seed with seed of fats and oils except sunflower, followed by subjecting the blend to pulverization treatment such as grinding, etc. is used. The seed milk is blended with 1-200wt% one or more selected from milk, defatted milk, defatted powdered milk, whey, salt of potassium, sodium, or calcium of casein, and light albumin based on protein contained in the seed milk and/or 0.01-5wt% polysaccharide such as pectin, alginic acid, sodium alginate, carrageenan, gum arabic, tragacanth gum, cellulose, etc., and a chelating agent of a metallic ion.
Patent•
25 Feb 1984
TL;DR: In this paper, a stable product standing long-term preservation is prepared by adding mastic gum as an adjustor for specific gravity to a dispersion phase of a purified oil, flavor oil, edible oil, adding it to a continuous phase of an aqueous solution containing natural gum, emulsifying it.
Abstract: PURPOSE:To prepare a stable product standing long-term preservation, by adding mastic gum as an adjustor for specific gravity to a dispersion phase of a purified oil, flavor oil, edible oil, etc., adding it to a continuous phase of an aqueous solution containing natural gum, emulsifying it. CONSTITUTION:One or more mixed oils selected from the group consisting of a purified oil such as citrus fruit oil, onion oil, cinnamic oil, etc., a flavor oil consisting of flavoring oil of strawberry, apple, brandy, butter, etc. and an edible oil such as colza oil, coconut oil, olive oil, etc. are used as a dispersion phase. Mastic gum as an adjustor for specific gravity is added to the dispersion phase in such a way that the content of the mastic gum in the total dispersion phase is 1-40wt%. The dispersion phase is added to a continuous phase of an aqueous solution containing natural gum such as gum arabic, tragacanth gum and a stabilizer such as glycerin, sorbitol, etc. under heating with stirring, they are emulsified and finely emulsified by a colloid mill.
01 Jan 1984
TL;DR: In this paper, the authors propose a novel approach to solve the problem of homonymity in homonym-pairing.1 CHAPTER 7.1.4.3.
Abstract: 1 CHAPTER