Showing papers on "Gum arabic published in 1986"

Coatings for chewing gums containing gum arabic and a soluble calcium salt

Abstract: The invention provides a method for coating comestibles such as chewing gum and candy with sugarless and sugar coatings from aqueous syrups containing a sweetener, gum arabic and a calcium salt, preferably calcium chloride, which coatings are smooth and non-flaky and crunchy when chewed.

Evidence for the safety of gum arabic (Acacia senegal (L.) Willd.) as a food additive--a brief review.

Abstract: Scrutiny of the experimental evidence of safety demanded by the international food safety authorities has led them to conclude that no limitation to the use of gum arabic as a food additive need be specified when it conforms to the established criteria of identity and purity. This brief review collates the dietary, toxicological, immunological, chemical and other studies available.

Nitrogen conversion factors for the proteinaceous content of gums permitted as food additives.

Abstract: Nitrogen conversion factors for gum arabic (Acacia Senegal (L.) Willd.), gum tragacanth (Asiatic Astragalus spp.), gum karaya (Sterculia spp.), guar gum (Cyamopsis spp.), locust bean (carob) gum (Ceratonia spp.), tara gum (Caesalpinia spp.), and xanthan gum (Xanthomonas campestris) have been calculated from data for the amino acid compositions of their proteinaceous components. The factors derived differ from the arbitrary values (5.7 or 6.25) at present specified by international regulatory authorities for some emulsifiers, stabilizers and thickeners.

A change in human faecal flora in response to inclusion of gum arabic in the diet.

Abstract: 1. Gum arabic is a water-soluble polysaccharide resistant to human gut enzymes and thus can be described as dietary fibre. 2. Using a most-probable-number technique, estimates were made of total anaerobes and of gum-arabic fermenters in the faeces of a volunteer during a control period and during addition of 10 g gum arabic/d to the diet. Using an enrichment technique, the principal bacteria able to utilize gum arabic as the only carbohydrate source were isolated and characterized. 3. Faecal samples were analysed for undegraded gum arabic and, following acid-hydrolysis, for total sugars. 4. The proportion of the faecal flora able to degrade the gum arabic polymer rose from an initial level of 6.5% to more than 50% during gum-arabic ingestion, and subsequently returned to the control level after ingestion ceased. The principal gum-arabic fermenters were species of Bacteroides and Bifidobacterium. 5. Undegraded gum arabic was not detected in any faecal sample nor were there significant differences in the level of total sugars in acid-hydrolysed faeces between gum arabic and control periods. 6. The results presented indicate a direct and rapid change in faecal flora in response to a specific change in the diet of a human volunteer.

An Artificial “gum‐tree” for marmosets (Callithrix j. jacchus)

Abstract: Marmosets (Callithrix, Cebuella) in the wild gouge wells in trees and eat the exudates that accumulate there. An artificial gum-tree was made of wooden dowel and filled with Acacia Senegal exudate (gum arabic) dissolved in water. Three families of marmosets avidly gouged and consumed gum from this device, showing all of the behavioral patterns described in nature. The gum-tree cost little and was easy to make.

An experimental design to study colonic fibre fermentation in the rat: the duration of feeding

Abstract: 1. The time-course of metabolic adaptation by rats to diets containing either wheat bran or gum arabic was studied during a 12-week period. 2. Stool weight was increased with wheat bran but not with gum arabic, and had stabilized after 4 weeks. 3. Bacterial mass as measured by diaminopimelic acid content had stabilized by week 4. Bacterial mass increased on feeding gum arabic but was unchanged with wheat bran. 4. There was increased caecal short-chain fatty acid, hydrogen and methane production with gum arabic but not with wheat bran. The change in caecal metabolic activity was slow to stabilize (8-12 weeks at least). 5. The faecal excretion of bile acids increased twofold with the wheat-bran-supplemented diet compared with the gum-arabic-supplemented and unsupplemented diets. Relatively greater amounts of muricholic acids were present in the caeca and faeces of gum-arabic-fed rats compared with the other groups.

Immunogenicity, immunological cross reactivity and non-specific irritant properties of the exudate gums, arabic, karaya and tragacanth.

Abstract: An animal model has been used to investigate the immunogenicity and non‐specific irritant properties of exudate gums. The materials studied were four preparations of gum arabic (Acacia spp.), two of gum karaya (Sterculia spp.), two of gum tragacanth (Astralagus spp.) and a residue obtained after ethanol extraction of gum arabic. Groups of animals were intradermally immunized with the gum in complete Freund's adjuvant. Serum antibody levels were measured by an ELISA technique and delayed hypersensitivity responses by a footpad swelling test. Antigenic cross‐reactivity within each gum species was tested in a crossover fashion. All gum preparations elicited systemic immune responses after immunization. Further processing reduced immunogenicity, although there was no evidence that systemic immunity to these complex polysaccharide antigens responses could be completely abolished by processing or purification. The ethanolic extract, and some of the gum preparations, particularly tragacanth and karaya, caused co...

Gas Chromatographic Determination of Hydrolyzed Sugars in Commercial Gums

Abstract: A modified GC method was utilized for the detection and quantitative determination of sugars derived from commercial gum, Agar, Carageenan, Xanthan, Gum Ghatti, Gum Arabic, Emulgum, Gum Tragacanth, and Gum Karaya. The polysaccharides were cleaved by acid hydrolysis, derivatized with “STOX” hydroxylamine to form oxime with “TMSI” or “HMDS+TFAA” for silylation. The separation and quantitation was performed by gas chromatography, using phenyl-BD-glucopyranoside as the internal standard for quantitative analysis. Sugar molar ratios (percent) for all commercial gums tested were similar to literature values.

Process for producing highly pure rhamnose from gum arabic

Abstract: Disclosed herein is a process for producing highly pure rhamnose from gum arabic, which the process comprises after partially hydrolyzing gum arabic in an aqueous solution of a mineral acid, neutralyzing and condensing the liquid hydrolyzate, thereby obtaining an aqueous solution containing from 40 to 70% by weight of organic substances, adding a polar organic solvent in an amount of from 5 to 20 times by volume of the amount of the aqueous solution, thereby precipitating an insolubilized substance, removing the insolubilized substance from a mixture of the aqueous solution and the polar organic solvent, removing the polar organic solvent from the mixture, thereby obtaining an aqueous solution containing monosaccharides formed by the hydrolysis of gum arabic, and subjecting the thus obtained aqueous solution to strongly cationic ion-exchanging resin-chromatography and then to a method of adsorption and separation by using activated carbon, thereby obtaining the highly pure rhamnose from the aqueous solution.

The identification of combretum gum exudates which are not permitted food additives

Abstract: Gum exudates from the genus Combretum may be used commercially for technological applications, but are not included on any of the regulatory lists of permitted food additives. Analytical data permitting their identification are therefore required to allow food law compliance to be monitored. This paper presents data, e.g. polysaccharide and amino acid compositions, nitrogen conversion factors, and some physico‐chemical parameters which characterize the gum exudates from eight Combretum species. Some ways in which the current specification of identity and purity for gum arabic (Acacia Senegal (L.) Willd.) could be amended to preclude its adulteration with Combretum gums are suggested.

Determination of pectin in the presence of food polysaccharides

Abstract: A selective and specific method to assay pectin in mixtures of polysaccharides using pectinase was developed. The mixture was extracted with 99.5% (v/v) ethanol to remove gum arabic and any other ethanol-soluble saccharides and polysaccharides; pectin was then hydrolyzed with pectinase. The hydrolyzed pectin was recovered by solution in 80% (v/v) ethanol and assayed by the m-hydroxybiphenyl method. The assay was not affected by agar and gums of tragacanth, karaya, guar, and locust bean in the mixture. Alginate and xanthan gum in the mixture repressed the development of color by this method, but this effect could be offset by modification of the pectinase reaction system.

Induction of oral tolerance, in mice, to gum arable

Abstract: As part of a programme of research on the immunological properties of the exudate gums, the capacity of gum arabic to induce immunologic hyporesponsiveness when fed (oral tolerance) has been examined. Inbred mice were fed saline or gum arabic; 1 week later all were systemically immunized with the antigen emulsified in complete Freund's adjuvant. Mice which had been fed the antigen had significant suppression of the humoral (P <0.01) and cell mediated (P < 0.01) immune responses to the antigen. These results demonstrate that although gum arabic is a complex, proteinaceous polysaccharide antigen, it is tolerogenic when an animal encounters it by the natural route, via the gut.

Production of processed foaming chocolate food

Abstract: PURPOSE: To obtain the titled processed chocolate food having a low viscosity and readily haldleable in production, by containing gum arabic in a composition consisting of a fat or oil, saccharide, chocolate component, etc., emulsifying the resultant blend, sterilizing the emulsion by an UHT process, homogenizing the emulsion and cooling the homogenized emulsion. CONSTITUTION: A processed food, obtained by preparing an oil-in-water type emulsion from (A) 20W40wt% fat or oil, (B) 5W40wt% saccharide, (C) 2W10wt% dairy product, etc., (D) 0.2W2wt% gum arabic, (E) 0.05W2wt% emulsifying agent and (F) the remainder of water, subjecting the resultant oil-in-water type emulsion to sterilization by an UTH process and homogenization treatment, cooling the homogenized emulsion at 10W30°C to increase the cooling temperature and having constant quality like a garnish. COPYRIGHT: (C)1987,JPO&Japio

Protein-free coffee whitener

Abstract: A spray dried, non-dairy coffee whitener is prepared without the use of protein by incorporating a water soluble, film-forming hydrocolloid in the formulation. The hydrocolloid, such as gum arabic, when added to an aqueous, fat-containing emulsion concentrate, stabilizes the emulsion through the spray drying step so that when the dried emulsion concentrate is reconstituted in coffee a stable emulsion is formed which effectively whitens the coffee.

Stable emulsion composition for food and drink

Abstract: PURPOSE: The titled emulsion composition, readily producible, having improved shelf stability, shaking resistance, etc., obtained by blending an edible oily material with an alkaline metallic salt of arabic acid and a surface active agent selected from glycerin fatty acid ester, etc. CONSTITUTION: The aimed stable emulsion composition containing (A) an edible oily material (e.g. orange oil or soybean oil), (B) an alkali metallic salt of arabic acid (e.g. sodium arabate, etc.) and (C) a surface active agent selected from glycerin fatty acid ester, sorbitan fatty acid ester and propylene glycol fatty acid ester. The alkali metallic salt of arabic acid is obtained by treating an aqueous solution of gum arabic powder by ion exchange resin, ion-exchange membrane, etc., desalting to give an aqueous solution of liberated arabic acid and adding sodium hydroxide, etc., to the aqueous solution into an alkali solution. COPYRIGHT: (C)1988,JPO&Japio

Production of emulsifier

Abstract: PURPOSE:To impart emulsifying force and emulsion stability equal to or more than that of gum arabic, by emulsifying lecithin with an aqueous starch hydrolysate solution and dissolving xanthan gum to said solution to prepare an emulsifier. CONSTITUTION:alpha-Amylase or an acid is adapted to starch such as corn starch, tapioca starch, sweetpotato starch, potato starch and waxycorn starch etc. to prepare the aqueous solution of the starch hydrolysate. After lecithin added to said solution, xanthan gum is dissolved therein or lecithin and xanthan gum are simultaneously added to the aqueous solution of the starch hydrolysate to not only emulsify lecithin but also the dissolve the xanthane gum to prepare an emulsifier. The use amount of lecithin is pref. about 0.1-5pts.wt. of 100pts. of the starch hydrolysate.

Stability Evaluation of Oil-in-Water Emulsions by Gold Sol

Abstract: A simple, rapid, and inexpensive titration method with gold sol was developed which measured the fraction of hydrophilic gum arabic that was free in the aqueous (continuous) phase and thus indirectly, the fraction of the gum which coated the oil droplets, thereby fulfilling its intended stabilizing function. For a series of gum arabic-stabilized emulsions of varying particle sizes, the gold number measured for fresh emulsions related directly to the long term storage stability of these emulsions at high dilution.

High water content type chewing gum composition having improved processing property

Abstract: PURPOSE:The titled composition having flexibility, low adhesion, slightly contaminating a production unit, slightly causing local strain and restoration to the original state, comprising a gum base, sugar, corn syrup, mannitol, a wetting agent, etc. in a specific ratio. CONSTITUTION:(A) 20-28wt% gum base is blended with (B) 35-55wt% sugar, (C) 10-25wt% corn syrup having 32-52 DE, (D) 2-10wt% mannitol, (E) 1- 8wt% wetting agent (preferably 70% sorbitol solution, glycerin or propylene glycol), (F) 0.1-1wt% water-soluble high polymer (preferably gum arabic, guar gum, locust bean gum, etc.), (G) 0.01-0.2wt% emulsifying agent (preferably polyglycerin fatty acid ester, etc.), and, if necessary, (H) 5-15wt% water content adjusted by adding water, and (I) spice, acidic seasoning, dyestuff, etc., to give the aimed composition.

Sweetener composition and method

Abstract: A sweetener composition comprising glycerol, glycine and gum arabic is adapted for use as a sugar substitute and is advantageously employed in the preparation of low carbohydrate foods and beverages. The sweetener composition, which contains from about 92 to about 98 wt. % glycerol, from about 0.5 to about 3.0 wt. % glycine and from about 1.5 to about 5.0 wt. % gum arabic, can be prepared by heating and stirring a mixture of these ingredients to obtain a solution of the same.

Fry undercoating flour

Abstract: PURPOSE: The titled undercoating flour having improved crisp feeling in eating, containing rice flour, corn flour, bone meal, eggshell powder and/or edible calcium powder, gum and gelatinized starch in a specific ratio CONSTITUTION: The aimed undercoating flour containing (A) 20W99wt% rice flour, corn flour, bone meal, eggshell powder and/or edible calcium powder, (B) 001W2wt% locust bean gum, guar gum, gum arabic, etc, and (C) 01W20wt% gelatinized starch such as corn starch, wheat starch, potato starch, rice flour starch, etc COPYRIGHT: (C)1987,JPO&Japio