Showing papers on "Gum arabic published in 1994"

Formulation of gluten-free pocket-type flat breads : optimization of methylcellulose, gum arabic, and egg albumen levels by response surface morphology

Abstract: Response surface methodology was used to analyze the effects of methylcellulose, egg albumen, and gum arabic on the sensory properties of gluten-free pocket-type flat bread baked from formulas based on pregelatinized rice flour and pregelatinized corn starch with corn flour. A rotatable central-composite design consisting of three variables (methylcellulose, egg albumen, and gum arabic), in a five-level pattern (1.37, 2, 3, 4, and 4.63 g) with 20 runs (gluten-free formulations), was prepared over three blocks. This design was used to develop models for the different sensory responses. Responses were affected most by changes in methylcellulose and egg albumen levels, and to a lesser extent by gum arabic levels. Individual contour plots of the different responses were superimposed, and regions meeting the maximum number of bread sensory attributes were identified. When 3 g of gum arabic was included in the bake mix, gluten-free breads comparable to regular wheat bread in the frequency of cracks, separation of layers, rollability, tearing quality, hardness, adhesiveness, and cohesiveness were obtained at methylcellulose levels ≥2.10 g and ≤4.12 g, and at egg albumen levels ≥2.18 g and ≤4.10 g. Higher levels (4.63 g) of gum arabic resulted in more cohesive products. lower levels (1.37g) of gum arabic produced loaves that were less cohesive and inferior to wheat bread in rollability. All breads possessed a perceptible corn flavor, a light-yellow crumb with apparent waxy patches, and a faster staling rate than that of regular wheat bread

Fermentable polysaccharides that enhance fecal bile acid excretion lower plasma cholesterol and apolipoprotein E-rich HDL in rats.

Abstract: The effect of different polysaccharides fermented in the large intestine and liable to lower plasma cholesterol was investigated in rats. Male rats were assigned to one of five treatment groups: control diet or a diet containing pectin, guar gum, gum arabic or beta-cyclodextrin. The four compounds were effectively fermented, yielding cecal short-chain fatty acids (SCFA) concentrations in the range of 130 to 170 mmol/L. Relative to controls, the cecal concentration of propionate was significantly higher in rats fed all fibers, especially those fed guar gum (+190%) or beta-cyclodextrin (+385%). All the fermented carbohydrates elicited a significant cholesterol-lowering effect, which was most potent in rats fed guar gum or beta-cyclodextrin, the two fibers that also significantly depressed plasma triglycerides. These two carbohydrates significantly lowered LDL and HDL1 cholesterol, triglyceride-rich lipoprotein triglycerides and apolipoprotein E levels. Apolipoprotein B was lowered only by beta-cyclodextrin. The microsomal activities of hydroxymethylglutaryl (HMG) CoA reductase and of cholesterol 7 alpha-hydroxylase were markedly elevated in rats fed guar gum or beta-cyclodextrin and, to a lesser extent, in those fed pectin compared with controls. Increased bile acid excretion seems to be essential in the cholesterol-lowering effect of soluble fibers and related compounds. This effect is connected to induction of HMG CoA reductase and lowering concentrations of apolipoprotein E-containing particles.

Utilization of mesquite (Prosopis juliflora) gum as emulsion stabilizing agent for spray-dried encapsulated orange peel oil

Abstract: Orange peel oil was microencapsulated. Mesquite gum and its performance for producing spray-dried powders was compared to emulsions prepared with gum arabic. Average oil droplet size of mesquite gum capsules was smaller than that of gum arabic. Emulsions made with mesquite gum showed better stability than those made with gum arabic. Encapsulation capacity of mesquite gum was found to be 80.5 % of the starting oil whereas gum arabic was able to encapsulate 93.5 %. Sensory evaluation showed that there was not significant difference (α<0.05) in flavor intensity between orange peel oil encapsulated with the two emulsifiers.

Chewing gum compositions containing erythritol and a moisture binding agent

Abstract: Chewing gum containing gum base, erythritol, flavor and a moisture binding agent has an improved stiffness to improve processability. Preferably the gum contains about 2 % or more water, about 30 % to about 60 % erythritol and about 0.5 to about 5 % of a moisture binding agent selected from the group of polydextrose, dextrins, maltodextrins, indigestible dextrins, gum arabic, fructooligosaccharides, oligofructose, natural gums, natural gum hydrolysates, gelatin, modified starches and cellulose derivatives.

Thickened foodstuff having improved storage stability and process of making

Abstract: A thickened foodstuff having improved storage stability and retention of smoothness upon reheating which contains a non-pre-gelatinized amylose polymer containing component and a second biopolymer selected from the group consisting of a sheared amylopectin component, iota carrageenan, kappa carrageenan, xanthan, maltodextrins, pectins, alginates, agar, gum arabic, locust bean gum, guar gum, carboxymethyl cellulose, hydroxy propyl methyl cellulose, and mixtures thereof; with the amylose polymer containing component present as a dispersed phase.

Major insect pests of gum arabic trees Acacia Senegal Willd. and Acacia seyal L. in Western Sudan

Abstract: Acacia senegal (hasbab) and Acacia seyal (talh) are two major gum producing trees found mostly in the Western Region of Sudan. Kordofan Province alone is responsible for 70 % of the national production of gum Arabic. After the long drought that lasted from 1979 and up to 1984 gum production drastically decreased. Insect attacks were incriminated as the main causal agents in the decline of production. A survey executed in the region starting August 1986 uncovered a great number of dead acacias due to drought and pest attack but mainly due to socioeconomic policies involving gum production. The main areas surveyed were the once-rich markets of Barra, El Mazroub, El Khuwei, and around El Obeid area. A visit to El Damokia Forest lying on the Gum Belt was made. The most important insect pests found in the region were Coleoptera: Sternocera castanea L., Chrysobothris sp., Agrilus spp. and Psiloptera sp. (Buprestidae), Lanelater notodonta Latr. and Tetralobus cavifrons Fairm. (Elateridae), and Acanthophorus confinis Cast (Cerambicidae) and on the seeds Bruchus baudni Caill. (Bruchidae). Zusammenfassung Uber die wichtigsten Schadinsekten der arabischen Gummi liefernden Baume Acacia senegal Willd. und Acacia seyal L. im westlichen Sudan Acacia senegal (“hashab”) und A. seyal (“talh”) sind die zwei wichtigsten der arabischen Gummi liefernden Baume in den westlichen Regionen des Sudan. Allein in der Provinz Kordofan werden rund 70% des arabischen Gummis gewonnen. Nach der langen Trockenheit von 1979 bis 1984 ging die Gummiproduktion drastisch zuruck. Als eine der Hauptursachen wurde der verstarkte Insektenbefall der Baume angesehen. Zur Nachprufung wurden 1986 Untersuchungen in dieser Region begonnen. Dabei wurde eine grose Zahl an Akazienbaumen festgestellt, die durch Trockenheit, Insektenbefall und, vor allem, soziookonomische Einflusse vernichtet worden waren. Die der Untersuchung zugrundeliegenden Gebiete waren: Barra, El Mazroub, El Khuwei und El Obeid. Auch wurde der in der Gummiregion liegende El-Damokia-Forst besucht. Als wichtigste Akazienschadinsekten wurden folgende Kafer festgestellt: Sternocera castanea L., Chrysobothris sp., Agrilus spp. und Psiloptera sp. (Buprestidae), Lanelater notodonta Latr. und Tetralobus cavifrons Fairm. (Elateridae), Acanthophorus confinis Cast (Cerambycidae) sowie Bruchus baudni Caill. (Bruchidae). Die Lebens- und Schadens-weise dieser Kaferarten werden kurz dargestellt.

The isolation of active emulsifier components by the fractionation of gum talha

Abstract: Hydrophobic chromatography using phenyl Sepharose Cl-4B has been used to fractionate gum talha into a range or components, similar to those previously reported for gum arabic. In particular two fractions with emulsifying properties were eluted from the column with water. A detailed assessment of the emulsifier activities of the gum talha fractions demonstrated that it is the second of these components eluted with water that has easily the highest emulsifying activity and emulsion-stabilising properties. Concentration dependence experiments showed that it is much more active than the original unfractionated gum, and about 2-5 times as active as the next most active component. This very active emulsifier component was obtained in a yield of 8 g kg−1 from the original gum talha and has the highest protein concentration of all the gum talha components. Experiments using gum reconstituted from its individual components showed that although the other components are less active they do contribute to the emulsification properties of the whole gum.

The Specification of the Gum Arabic of Commerce

Abstract: Various regulatory bodies have sought a definition of the Gum Arabic of commerce, but these vary somewhat. The Journal Officiel of France, the Food Chemicals Codex (US Academy of Sciences) and the US Pharmacopoeia, all define it as the dried gummy exudate from stems and branches of Acacia Senegal (L.) Willdenow or other related species” (fam. Leguminosea)1. The European Pharmacopoeia lists “Acacia Senegal (L.) Willdenow and other species of Acacia of African origin”; and the US Food and Drug Administration defines it as “various species of the genus Acacia family Leguminosae 2. The Joint Expert Committee for Food Additives (JECFA) of FAO refer to a dried exudation of Acacia senegal (L.Willdenow) or related species of Acacia Fam.Leguminosae. 3. Proposed new specifications were announced in mid-1990 in which the word closely (related species) might be inserted, together with suggestions that specific optical rotation -26 to -340. and N content limits (0.27 - 0.39%) might also be introduced anew.

Icing mixture for cake decorations

Abstract: A powder mixture for mixing with water on a greased surface to form a sugar-based paste for forming into cake decorations, comprises: icing sugar (including up to 3% cornflour> carboxy methyl cellulose (E466> xanthum gum (E415> gum arabic (E414> cornflour powdered glucose. form a sugar

Stable particulate sweetener compositions

Abstract: A stabilized encapsulated sweetener that is particularly useful in dry food and powdered beverage applications possesses excellent flow and dispersion characteristics. A stabilized dipeptide sweetener is prepared as an aqueous suspension and then mixed with a minor amount of a water soluble flow agent comprising food grade polymers, hydrocolloids and gums to form a suspension. The suspension is then blended with a solubilized encapsulation agent comprising maltodextrin, gum arabic, starches and mixtures thereof. This blend is then dried so that the maltodextrin or gum coats and encapsulates the aspartame/flow agent composition as a dry particulate powder.

Psyllium-hydrocolloid gum composition

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.

Food thickener comprising a non-pregelatinised amylose polymer phase dispersed in a second biopolymer

Abstract: A thickened foodstuff having improved storage stability and retention of smoothness upon reheating comprising a non-pregelatinised amylose polymer containing component and a second biopolymer selected from iota carrageenan, kappa carrageenan, xanthan, maltodextrins, pectins, alginates, agar, gum arabic, locust bean gum, guar gum, carboxymethyl cellulose, hydroxy propyl methyl cellulose, and mixtures thereof; wherein the amylose polymer containing component is present as a dispersed phase.

The availability, quality and processing aspects of gum arabic from Kenya.

Abstract: Four aspects on gum arabic from Kenya were examined in this Thesis; resource availability, physical and chemical properties, evaluation of methods for monitoring and quality control and processing Under resource availability, provisional Acacia sehegal maps were produced showing that the resource occupies 14%, 2O% and 37% of Isiolo District, south western Marsabit and Turkana Districts respectively The main source of gum arabic was identified as A senegal var kerensis and was observed growing mostly in patches with high stocking on hills and occasionally along luggas (dry river streams) The relative amount of resource available for tapping varied between the three districts with Turkana District having the highest proportion and Isiolo District the least The species grows in association with some of the other gum producing species Acacia seyal and A tortilis were recognised as the main species likely to produce gum in large quantities and thus possible contaminants Studies on characterisation of Kenyan gum (from var kerensis) showed that it differs from the present commercial gum (from var senegal) in specific rotation, nitrogen content and intrinsic viscosity showing that the taxonomic differences observed are well reflected in the chemical nature of the two varieties Variations were also observed between samples and regions and were attributed to possible genetic effects and local adaptations respectively These differences present future opportunities for improving gum production through tree improvement and gum handling practices In terms of emulsification functionality, - Vll - gum arabic from var kerensis was comparable and in most cases gave better results than gum from other commercial sources An evaluation of methods regarded as inexpensive for monitoring and quality control revealed that elution profiles produced by gel permeation chromatography (gpc) method provide a quick and consistent diagnosis of gum arabic of commerce The use of physico-chemical and carbohydrate (analytical) method is also useful but tends to be influenced more by natural product variability and can sometimes result in rejection of otherwise authentic gum arabic The Enzyme linked immunosorbent assay (Elisa) technique is useful but needs further refining to make it more specific to gum arabic from A senegal Results on processing of gum arabic showed that heating gum solution at 100°C results in significant degradation of the gum molecule after 6 hours affecting emulsification functionality and that heating at 65°C seems to be a favourable alternative Use of enzyme biotechnology has a promising future All the three enzymes examined degraded the gum molecule but with different effects on the resulting gum properties The protein degrading enzyme (pronase) has a fast rate of reaction causing reduction in viscosity and gelling but the gum also loses its emulsifying functionality The two carbohydrate degrading enzymes (viscozyme and s-D-galactosidase) achieve the desired reduction in viscosity and gelling at about the same rate However, the former slightly degrades the protein component resulting in unstable emulsions while /3-D-galactosidase gave better results On the basis of these studies, areas for future attention are suggested

The tree exudate gums permitted in foodstuffs as emulsifiers,stabilisers and thickeners

Abstract: At the outset,this review outlines the regulatory procedures, and the na-ture of the extensive toxicological evidence of safety,that are involved before a natu-ral product is permitted to be used as a food additive having a defined technological purpose,and then goes on to consider the specialised considerations applicable to the tree gum exudates, which are important commercial forest products, Many tropical tree species,particularly some growing in the world’s hottest and most arid regions,yield gum exudates particularly in response to tapping processes or to damage to the tree caused by grazing anirmals,termites,or high winds. Only three commercially available types of gum exudate are,however,permitted as food additives:they are gum arabic, derived from Acacia senegal( L. ) Willd;gum karaya,derived from Sterculia urens,S. caudala or S. setigera ; and gum tragacanth,derived from Asiatic Astragalus species.Detailed considerations of the applications of these three gums in processed products will be given in a separate article to be published in the near future.

Dietary fiber composition improved in laxative action

Abstract: PURPOSE:To obtain the subject composition, composed of a homogenate of specific water-soluble dietary fiber and specified cellulose, containing the homogenate present as a sea component, etc., in a prescribed amount or more, capable of improving diarrhea, excellent in preventing effects on amaranth, lowering action on the cholesterol value and useful as a food, etc. CONSTITUTION:The objective composition is composed of a homogenate of (A) one or more water-soluble dietary fibers selected from gum arabic, ghatti gum, pullulan, furcellaran, pectin, arabia galactan, karaya gum, xanthan gum, guar gum, tamarind gum and locust bean gum and (B) cellulose regenerated from an aqueous solution of an alkali metallic hydroxide. The homogenate as a sea component or a continuous substance is present in an amount of >=10% in this composition. Furthermore, the mixing ratio (weight ratio) of the components (B) to (A) is preferably (10/90) to (60/40).

Plantain-hydrocolloid rubber composition

Abstract: PURPOSE: To provide powder contg. Plantaginis Semen particles which exhibits excellent dispersibility and is usable as a laxative and fiber supplement by coating the particles of Plantaginis Semen having a capacity to be substantially expanded when taken in with gum arabic. CONSTITUTION: The Plantaginis Semen particles are prepd. and a fluidized bed is formed by fluidizing the Plantaginis Semen particles with air. An effect. amt. of an aq. soln. of the gum arabic is then prepd. and the many droplets of this aq. soln. are added to the fluidized bed to coat the particles with the aq. gum arabic soln. The Plantaginis Semen particles coated with the gum arabic are usable as the laxative and more particularly constipation therapeutic medicine and fiber supplement and may be rapidly dispersed. The Plantaginis Semen particles are recommended to be coated with the gum arabic soln. so as to be uniformly distributed with the gum arabic soln. The coating is preferably so executed that the powder having such grain size distribution, moisture and bulk density as to improve the water dispersibility of the Plantaginis Semen.

A heat-stabilizing composition for proteins containing lysolecithin and pectin/gum

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

Sustained-release oral pharmaceutical compositions containing bile acids

Abstract: Sustained-release pharmaceutical compositions which contain bile acids as the active component, containing said composition: a) agar in percentages from 3% to 10% of the active ingredient b) one or more substances suitable for gel formation, such as tragacanth gum, karaya gum, alginates, gum arabic, metacrylic polymers c) a basic buffer in a molar ratio relative to the active ingredient which ranges from 0.05:1 to 1:1 d) optional binders, diluents and lubricants e) optional low-release or gastroresistant or fast-disintegration coatings.