Showing papers on "Gum arabic published in 1993"

Characterization of commercial samples of gum arabic

Abstract: Six commercial gum arabic samples and authenticated samples of gum from Acacia senegal and Acaciaseyal have been characterized using a range of chemical and physicochemical techniques including determination of specific rotation, sugar composition, nitrogen and amino acid content, and molecular mass distribution. Although some of the gums have slightly different chemical and physicochemical characteristics, gel permeation chromatography shows that each consists of essentially three molecular mass fractions classified as an arabinogalactan, an arabinogalactan-protein complex, and a glycoprotein

Fermentation of dietary fibre by human colonic bacteria: disappearance of, short-chain fatty acid production from, and potential water-holding capacity of, various substrates

Abstract: Several dietary fibre-rich substrates were fermented in vitro with human colonic bacteria obtained from each of three adult male subjects to assess the extent of substrate fermentation, short-chain fatty acid (SCFA) production, and the potential effect of fermented residues on faecal bulk. Substrates tested were two varieties of oat hull fibre, gum arabic, carboxymethylcellulose (CMC), soy fibre, psyllium, and six blends containing oat fibre, gum arabic, and CMC in various proportions. All substrates contained greater than 900 g/kg of total dietary fibre except for CMC (816 g) and soy fibre (778 g). In vitro organic matter disappearance during fermentation was greatest for gum arabic (69.5%), intermediate for soy fibre (56.4%), and less than 20% for the two oat fibres, CMC, and psyllium. Averaged across substrates, acetate, propionate, and butyrate were produced in the molar proportion of 64:24:12. Potential water-holding capacity (PWHC) of substrates, a measure of faecal bulking potential, was greatest f...

Deterioration of a sustainable agro-silvo-pastoral system in the Sudan: the gum gardens of Kordofan

Abstract: The development and establishment of agroforestry systems is often suggested as a way to stabilize rural economies in developing countries [King, 1979]. At the same time, some traditional systems are being lost, due to an inability to protect the perennial or tree crop components of the system. These traditional systems and the forces that reinforce or destroy them should be carefully studied by those in the process of encouraging adoption of agroforestry systems in the developing world. The gum gardens of Western Sudan are a case in point.Acacia senegal (hashab) andAcacia seyal (talh) are the two major marketable gum-producing trees found in the western region of Sudan. TheAcacias are grown as part of an agro-silvo-pastoral system that has persisted for more than a hundred years in Kordofan Province, where 70% of Sudan's gum Arabic was once produced, as well as most of its grain and livestock products. After a lengthy drought lasting from 1979 to 1985 gum production in Sudan drastically decreased. It was reported that pest attacks and drought were major causal agents in the decline of gum production [Awouda, 1989; Sungar, 1986]. A survey executed in Northern Kordofan Province, starting in August of 1986, did uncover a great number of deadAcacias due to drought and pest attack, but from interviews with gum farmers we conclude that the decline in gum production is largely due to unfavorable socioeconomic relationships exacerbated by the drought, leading to the deterioration of the agroforestry system of production. An inability to get a fair price for gum at the local level and increasing emphasis on a cash economy led to the neglect of the tree components of the system. The gum gardens have long flourished with the intensive husbandry of small-scale farmers. Once these farmers were no longer able to care for them, the gum trees disappeared from the system, indicating that a lack of community stability can be fatal to even a well-developed agroforestry system.

Chapter 12 – exudate gums

Abstract: Publisher Summary The earliest gums used were exudate gums, because they were nearest to hand. They could be picked from trees or shrubs and easily dried and transported. The gums that arose to prominence in ancient times and are still of industrial importance are arabic, ghatti, karaya, and tragacanth. Exudate gums require much labor for incising or tapping the plant, for picking the dried or semidried gum, for sorting, bagging, and shipping, for grinding, sifting, or air classifying to remove particulate impurities after reaching the gum importers, and for further purification and spray-drying in some cases. Production of an exudate gum is a natural defense mechanism of plants that seals bark wounds. Tragacanth gum is so quickly exuded and undergoes hardening so rapidly that its protection is not as effective as the gums of other plants. Commercial exudate gums require sorting and mechanical removal of impurities. Excessive impurities and color in gums cause them to receive a low-grade classification. This chapter discusses the source, structure, properties, and uses of gum arabic, gum karaya, gum ghatti, and gum tragacanth.

Thermally stabilizing composition for proteins and products therefrom

Abstract: This composition contains lysolecithin and a glucid polymer chosen from pectin, xanthan, alginate, carraghenate, gum arabic and gum tragacanth and their mixture.

Improved glossy coating for fried and baked foods

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

A psyllium-gum arabic compostion

Abstract: A rapidly dispersible powder having use as a laxative and fiber supplement, comprising psyllium particles coated with gum arabic. The present invention also includes a method for making the powder that includes providing an effective quantity of gum arabic to a fluidized bed having the psyllium particles to make the rapidly dispersible powder. The present invention further includes a method for making a constipation treatment and a treatment for fiber supplementation.

Effects of Sodium Alginate, Gum Karaya, and Gum Arabic on the Foaming Properties of Sodium Caseinate

Abstract: To investigate the effects of sodium alginate, gum karaya and gum arabic on the foaming properties of sodium caseinate, surface tension, specific viscosity, turbidity, foaming ability and foam stability of the caseinate solution with added gums were examined. Surface tensions of the 5%(w/v) protein solutions containing gums at pH 7.0 and 8.0 were and , respectively. Specific viscosities of the solutions with 0.2 and 0.3% sodium alginates were 15.6 and 39.1 at pH 7.0 (control, 2.8), and 12.1 and 8.2 at pH 8.0 (control, 2.6), respectively. Turbidities were at pH 7.0 and at pH 8.0. The optimum conditions for foaming ability of the solutions were 0.1% conc. and 15 min whipping in addition of sodium alginates; 0.2% conc. and 20 min whipping in gum karaya; 0.1% conc. and 10 min whipping in gum arabic. For foam stability optimal concentrations were 0.3% in sodium alginate and gum karaya at pH 7.0 and 0.2% at pH 8.0. Addition of sodium alginates was most effective to increase foam stability of the solution, but was not effective to increase foaming ability. At same pH, surface tensions and turbidity of the solutions were related to foaming ability and specific viscosities were related to foam stability.

Mayonnaise-like emulsified food having freezing and thawing resistance and heat resistance

Abstract: PURPOSE:To provide the subject food free from the breakage of the emulsion state even when thawed after frozen and stored for a long period, by emulsifying casein and/or gum arabic and a polyglycerol fatty acid ester, specific fats and oils, vinegar, and yoke into an oil-in-water type emulsion. CONSTITUTION:(A) Casein and/or gum arabic and a polyglycerol fatty acid ester, (B) fats and oils having a solid fat content of <=50% at-20 deg.C, (C) vinegar or acetic acid, and (D) all egg or yoke into an oil-in-water type emulsion. The mayonnaise-like emulsified food maintains its physical properties and flavor just after produced and can resist also against heating cooking.

Direct pigment photographic printing

Abstract: A direct pigment photographic printing process and composition based on a two-step coating process comprising a first coating applied to a sealed substrate containing between 2 to 8 and 8 to 2 weight parts of gum arabic to gelatin, and then applying a second top coating containing preferred ratios of gum arabic to gelatin. The process is based on heating the first and second coating compositions sufficiently above about 105 DEG F. prior to application to the substrate to assure homogeneous mixtures of each coating at the time of application.