Showing papers on "Gum arabic published in 1992"

Flavor Encapsulation by Spray Drying: Application to Citral and Linalyl Acetate

Abstract: Leaflash spray drying technique was used to encapsulate a mixture of two volatile products, citral and linalyl acetate in the proportion of 80:20 (w/w). The support materials were gum arabic and maltodextrin in different proportions. Very short air product contact time during the drying process allowed encapsulation of these compounds using high inlet air temperature (300-400°C) without any adverse effect on chemical properties. Emulsions were atomized up to 60% total solids concentration. In this range of concentration, substitution of gum arabic by a less costly maltodextrin was possible achieving 84% volatiles retention. The technique could be efficiently used to encapsulate sensitive flavors.

Spoonable frozen food product

Abstract: A low-fat frozen ice product spoonable at temperatures in excess of 4° F., and method of making same. The product includes a sugar alcohol such as sorbitol, mannitol or xylitol present in the range of from about 5.5% to about 9.5% by weight, and glycerine present in the range of from about 0.85% to about 2.0% by weight. A gelling agent such as pectin, agar-agar, gelatin, carrageenan, alginates, gum arabic or gum tragacanth is present in the range of from about 0.5% to about 1.15% by weight, and a bulking agent such as maltodextrin, corn syrup solids, polydextrose, xanthan gums, locust bean gum or CMC is present in the range of from about 3% to about 10% by weight. A synthetic sweetener such as aspartame, thaumatin, acesulfame K, glycyrrhizin, sweetinin, saccharin, chalcone, miracin, sucralose and stevioside is present in the range of from about 0.03% to about 0.1% by weight, with suitable flavors, colorants, fruit acidulants (optional) and preservatives. The balance is water.

Determination of fermentable carbohydrate from the upper gastrointestinal tract by using colectomized rats.

Abstract: The primary aim of this study was to characterize the carbohydrate that would be supplied to the colon for fermentation under physiological conditions. Colectomized rats were fed fiber-free diets or diets containing 5% (wt/wt) gum arabic. Four (fucose, galactose, glucosamine, and galactosamine) of 11 analyzed sugars accounted for 77% of the total sugar in ileal excreta from colectomized rats fed fiber-free diets. The three sugars in gum arabic, rhamnose, arabinose, and galactose, accounted for 84% of the total sugars in gum arabic ileal excreta. Comparisons of the sugar compositions of the ileal excreta, the water-soluble fractions of the excreta, and three gel filtration fractions of the water-soluble material with those of the water-soluble fraction of rat mucosa, the acetone-soluble fraction of pancreas, and pancreatin suggested that the major source of endogenous carbohydrate is mucin. Gum arabic increased the daily excretion of the four mucin-derived sugars (fucose, galactose, glucosamine, and galactosamine) by the colectomized rats from 473 mumol per day to 634 mumol per day. We conclude that mucin is the major endogenous carbohydrate excreted from the upper gut and that gum arabic increases the amount of this endogenous carbohydrate.

Properties of Agents that Effectively Entrap Liquid Lipids

Abstract: A droplet of an oil-in-water emulsion of methyl linoleate in a saccharide or protein solution that contained with a surfactant, a stabilizer, or both was dehydrated by drying equipment for a single droplet that resembled a spray drier. The lipid exposed on the surface of dehydated samples was extracted and measured by gas chromatography. Gum arabic or gelatin without additives resulted in little lipid being exposed; they were good entrapping agents. Little lipid was exposed with a pullulan solution containing lecithin, sugar ester, carboxymethylcellulose, or sodium caseinate but much was exposed with a maltodextrin solution containing any of the surfactants tested. When both the surfactant lecithin and the stabilizer xanthan gum were added to the emulsion prepared in a maltodextrin solution, lipid was not detected. The results suggested that effective entrapping agents of liquid lipids cause much emulsification, stabilize the emulsion (that is, they cause the continuous phase to be very viscous), and create a dehydrated matrix of fine, dense network layers.

Rehabilitating gum arabic systems in Sudan: Economic and environmental implications

Abstract: The economic and environmental benefits of gum arabic production in the Sudano-Sahelian zone appear attractive However, the farm-level economics of gum arabic production is complex, and much more needs to be understood about the economic-environmental interactions determining farmers' gum cropping The following paper explores these issues in Sudan through a crop profitability analysis of gum and other crops combined with financial and economic analyses of six representative gum arabic production systems Although the returns from gum compare favourably with other crops in Sudan, essential investments by farmers in cultivating gum will depend on its real producer price being maintained and other incentives determining the relative profitability of gum

Gum arabic (acacia senegal) from uganda: characteristic n.m.r. spectra, amino acid compositions, and gum/soil cationic relationships

Abstract: SUMMARY Data are presented for samples obtained to extend previous results which indicated that gum arabic from Uganda differed in several respects from typical Sudanese commercial samples. Differences in terms of fine structural features (13C-NMR spectroscopy), amino acid compositions, and high contents of aluminium and iron (but not of chromium and copper) are confirmed. Data for soil samples taken from beneath gum- bearing trees indicate strong preferential uptakes of potassium, calcium and magnesium, and that there is a relationship between the acid-leachable amounts of aluminium, barium, chromium, copper, iron, lead, titanium and zinc in a soil and their content in the gum produced by the tree growing thereon.

Cassia fistula seed galactomannan : potential binding agent for pharmaceutical formulation.

Abstract: The water soluble gum isolated from the seeds of Cassia fistula Linn. found in abundance throughout India, has been evaluated for its binding properties for formulations of tablets containing 2 and 4 percent of gum. The binding properties of gum has been evaluated in relation to the conventional binders like Gum arabic, Gum tragacanth, Sodium CMC and Gelatin at different parameters like percentage of fines, tablet hardness,disintegration time and friability. Thr gum showed overall superiority in viscosity and binding properties as compared to other binders. The addition of preservatives effectively checked the gum's characteristic of losing viscosity on keeping. Like other binders,increase in concentration of gum from 2 to 4 percent, decrease the percentage fines (5.6 to 3.45), increase the hardness (kg/in2)5.11 +/- 0.7270, C.V.14.22 percent to 5.98 +/- 0.6863, C.V.11.47 percent)and disintegration time (30 min 29 sec to 36 min 44 sec). Percentage friability has been found to be almost equal (0.81 and 0.84) in Cassia gum although it was increased in other samples except gum tracanth. The results indicate that C.fistula seed gum is a potential binder for pharmaceutical industry.

Cleanser and desensitizer for printing equipment

Abstract: A cleansing solution for cleaning components of a planographic printing press to include the printing plate, which includes a solution of a humectant, a buffer, a glycol ether and an organic solvent to which anhydrous aluminum silicate and gum arabic have been added.

Coated chewing gum product

Abstract: A coated chewing gum product with an emulsifier subcoat and method of producing the same are disclosed. Chewing gum centers are coated first by an emulsifier, preferably hydrated lecithin, and then by a hard coating, such as a sugar coating applied by conventional hard-panning techniques. Preferably a binder layer, such as gum arabic, is provided between the emulsifier subcoat and the hard-panned coating.

Preparation of new granular food

Abstract: PURPOSE:To effectively reinforce and suppress the evaporation loss of a flavor component and to impart and strengthen arbitrary flavor by emulsifying a flavor component with an adhesive paste having bondability and using the obtained emulsified flavor as a binder for the granulation of fine powder of food material. CONSTITUTION:An emulsified liquid produced by emulsifying essential oil, compounded flavor, etc., with an adhesive paste having bondability (e.g. gum arabic, starch, gum guaiac and gelatin) is used as a binder for the granulation of finely pulverized spice, herb, etc., powder of fancy drink, powder of fruit juice, powder of animal or vegetable extract, etc., by a fluidized layer granulator, etc. The binder is sprayed to the powder and the mixture is granulated and dried by a conventional method.

Honey-containing powder and its production

Abstract: PURPOSE:To obtain the subject compact powder stable to microbial pollution and convenient for transportation by mixing and dissolving water-soluble dietary fiber in honey syrup and spray-drying the solution. CONSTITUTION:The objective powder is produced by dissolving water-soluble dietary fiber (preferably gum arabic and decomposition product of guar gum, locust bean gum, tamarind gum, tara gum, gum arabic, pectin or xanthan gum) in a honey syrup and pulverizing the mixture by spray-drying.

Universal chemical system for offset printing

Abstract: The present invention discloses a universal chemical system for offset printing comprising a plate coating, a fountain concentrate solution, an alcohol replacement solution, a roller coating, and a plate wash. The system uses the same types of chemicals throughout to achieve a system compatible throughout. The plate coating comprises deionized water, citric acid, sodium phosphate dibasic, gum arabic, magnesium nitrate solution, glycerine, and propyl alcohol. The fountain concentrate solution contains water, citric acid, sodium citrate, sodium phosphate dibasic, sodium benzoate, gum arabic, glycerine, ethyl hexandiol, and erio green B supra. The alcohol replacement solution contains deionized water, diethylene glycol, propasol P, glycerine, and dowanol PM. The roller coating contains deionized water, citric acid, disodium phosphate, gum arabic, glycerine, and propyl alcohol. The plate wash contains water, citric acid, dowanol EB, dowanol PM, maphos 8135, phosphoric acid, and erio glaucine a supra.

Mixed flour for coating deep-fried and frozen food

Abstract: PURPOSE:To obtain mixed flour for the coating of a deep-fried and frozen food effective in facilitating the freezing and oilfrying operations and improving the workability by compounding proper amounts of fine bread crumb, dried potato powder, a polysaccharide soluble in cold water and salt. CONSTITUTION:Fine bread crumb of 50-200 mesh, dried potato powder, a polysaccharide soluble in cold water and salt are used as main raw materials. If necessary, the materials are with seasonings, spices, etc. The components are compounded with each other at ratios within allowable ranges and uniformly mixed with a mixer, etc., to obtain the objective product. The polysaccharide soluble in cold water is preferably one or more substances selected from xanthan gum, locust bean gum, tamarind seed gum, gum arabic and tara gum.

Glossy coated fried and baked foods and method for making

Abstract: A glossy coating for fried and baked foods comprising gum arabic, tapioca dextrin and xanthan gum, in a dry blend, which is applied to a heated food substrate, preferably immediately after frying or baking.

Microcapsule flavor agent and preparation thereof

Abstract: PURPOSE: To obtain a microencapsulated flavor consisting of cores contg prescribed amts of a flavor and a resin and coating layers contg prescribed amts of gelatin, gum arabic and glutaraldehyde, excellent in delayed continuous releasing property and useful for confectionery, etc CONSTITUTION: This microencapsulated flavor is spheroidal microcapsules consisting of <=90wt% cores based on the amt of the microcapsules and coating layers on the cores The cores contain 20-80wt% flavor such as vanilla based on the amt of the cores and 80-20wt% resin such as pentaerythritol ester of partially hydrogenated wood rosin The coating layers contain 45-49wt% gelatin based on the amt of the cores, 45-49wt% gum arabic and 2-10wt% glutaraldehyde

Production of gum powder for tableting

Abstract: PURPOSE:To obtain the gum powder having fluidity and good taste and texture by kneading a specific gum powder with a binder solution, adding water- absorbing saccharide capable of absorbing water content of the binder solution thereto and then crushing the mixture. CONSTITUTION:A binder solution which is preferably a solution containing gum arabic, pullulan and/or gelatin is added to a powdery gum raw material consisting essentially of saccharide, preferably containing anhydrous maltose and/or anhydrous glucose as main ingredients and gum base and flavor and the mixture is kneaded. Then water-soluble saccharide capable of absorbing water content of the above-mentioned binder solution is added to the kneaded material and the mixture is further kneaded. Then the kneaded material is powered by a crusher to provide the objective inexpensive powdery gum for tableting in simple equipment.

Vegetable gums modify lectin hemagglutinability.

Abstract: Arabic gum enhances lectin hemagglutinability The more glycosylated the lectin, the greater the stimulatory effect of the gum Evidence presented suggests that the interaction between gum and lectin is of a carbohydrate-carbohydrate nature

Molecular characterisation and functional properties of gum arabic

Abstract: Semi-PreParative gel permeation chromatography (gpc) was used to isolate several molecular mass components of gum arabic. The u. v. (218 nm) gpc elution profile showed the presence of several prominent peaks; however, only one major peak (FAw 3.8 x 10-9 g moll) and a minor peak (FAw 1.45 x 106 g mol-1) were observed in the differential refractive index (R. I. ) gpc elution profile. The Rl. molecular mass distribution profile was also shown to be representative of the true mass distribution of the gum. Gram quantities of three apparently "pure" components of gum arabic were prepared using hydrophobic interaction chromatography. These components corresponded to the three major peaks observed in the u. v. gpc elution profile. Extensive physico-chemical analysis revealed that gum arabic consists of:- a: a major protein deficient arabinogalactan representing 900/6o f the total gum mass: b: a high molecular mass, protein rich (100A protein) component, designated as an arabinogalactan-protein complex which accounts for 9% of the total gum: c: one or more protein enriched (50% protein) glycoprotein components accounting for only 1% of the total gum. Furthermore. the result of enzyme treatment indicates a possible structural correlation between the arabinogalactan and the arabinogalactan-protein complex. This evidence also substantiates the so called 'Wattle Blossom" model which Is representative of the macrostructure of the high molecular mass arabinogalactan-protein complex. The Newtonian rheological behaviour of aqueous gum Arabic solutions (up to 400/6 w/w) complements other experimental evidence, which strongly suggests that the gum's macromolecular structure is very compact for a polysaccharide. The unique emulsification properties of the gum were monitored by the development of standardised turbidimetric techniques. It was subsequently shown that enzyme and heat treatment of the gum had a similar effect of substantially reducing the emulsifying efficiency of the gum. Both gum treatments effectively "denature" the proteinaceous components of the gum and by consideration of other experimental evidence (adsorption characteristics of the components at the o/w interface) it was demonstrated that the high molecular mass arabinogalactan-protein complex is solely responsible for the gum' s emulsifying property.

Prevention of marine organism adhesion to frp product

Abstract: PURPOSE:To raise the density of a copper ion that melts into water, and enable the copper ion to melt out under stable conditions for long period by adding a specific water soluble high polymeric material suitable for gel coating and respective antifouling agents into a gel coating layer containing copper or a copper group alloy. CONSTITUTION:When copper is added as an antifouling agent into a gel coating material, a kind or more water soluble high polymeric materials selected from a group consisting of cellulose, modified starch, gelatin, gum Arabic, and locust bean gum are added to the gel coating layer. When a copper group alloy is added as an antifouling agent into a gel coating layer, a kind or more water soluble high polymeric materials selected from a group consisting of cellulose, methyl cellulose, gelatin, gum Arabic, and locust bean gum are added to the gel coating layer. For matrix resin used for the gel coating layer, in order to improve the seawater solubility of the gel coat layer, flexible orthophthalate unsaturated polyester resin is preferably used that has relatively good seawater solubility in unsaturated polyester resin.

Shortening substitute for bakery product

Abstract: PURPOSE: To obtain a substitute substitutable for up to 100% of shortening in a bakery product by incorporating (modified) xanthane gum, other gum, protein, salt, a sour material, an alkali agent and an emulsifier. CONSTITUTION: This substitute for shortening contains (modified) xanthane gum, other gum such as gum arabic, guar gum, gellan gum or carrageenan and mono- or diglyceride, sodium stearoyllactate, lecithin, sorbitan monostearate, poly(oxy-1,2-ethanediyl) deriv. of sorbitan monooctadecanoic ester or diacetyltartaric ester of monoglyceride. It is not necessary to apply GRAS condition.