Showing papers on "Gum arabic published in 1995"

Fermentable fibers or oligosaccharides reduce urinary nitrogen excretion by increasing urea disposal in the rat cecum.

Abstract: The availability of fermentable carbohydrates could influence the digestive degradation and disposal of blood urea. The effects of a poorly fermented cellulosic oat fiber, a soluble fermentable fiber (gum arabic) or one of two oligosaccharides (fructooligosaccharide or xylooligosaccharide) on nitrogen excretion were compared with a wheat starch-based control diet in male Wistar rats. The fibers and oligosaccharides were added to the semipurified diets at 7.5 g/100 g in place of wheat starch. The diets contained 13 g casein/100 g. Oat fiber did not cause an enlargement of the cecum. In contrast, gum arabic and the oligosaccharides elicited a 35-60% enlargement of the cecal wall and a 2 to 2.6-fold mean increase in the cecal pool of short chain fatty acids. Compared with rats fed the oat fiber-based diet, urea flux from blood to cecum was nearly 50% greater and more than 120% greater in those fed the gum arabic and oligosaccharide diets, respectively. In those groups, net nitrogen retention in the cecum more than doubled (nitrogen retention was calculated as the difference between net urea nitrogen flux into the cecum and ammonia nitrogen reabsorption). As a percentage of total excreted nitrogen, fecal nitrogen was 20% in the oat fiber group and 27-29% in the gum arabic and oligosaccharide groups, compared with only 10% in fiber-free controls. Results indicate that under these dietary conditions, the addition of oligosaccharides to the diet induced a 20 to 30% decrease in blood urea and renal and renal nitrogen excretion relative to the control, indicating a potential for oligosaccharide diet therapy in chronic renal disease.

Feeding Australian Acacia gums and gum arabic leads to non-starch polysaccharide accumulation in the cecum of rats.

Abstract: Exudative gums from two Australian Acacia species (A. pycnantha and A. baileyana) and gum arabic (from A. senegal) were fed to rats at graded levels (0, 20, 40, 80 g/kg), replacing cellulose in purified diets containing cholesterol plus cholic acid. Compared with consumption of the control diet containing cellulose only, consumption of the gums had no significant effects on concentrations of plasma or liver cholesterol. Plasma triacylglycerol concentrations were higher in rats fed gum arabic, whereas liver triacylglycerols were lower in rats fed the gums. The gums did not affect the total pool of volatile fatty acids in the ceca, as compared with results in controls, but did promote the relative contribution of propionate at the expense of acetate. In rats fed the diet containing cellulose (80 g/kg) the proportions of cecal acetate:propionate:butyrate were 76: 15:9, whereas in the rats fed A. pycnantha gum, gum arabic and A. baileyana gum (80 g/kg) the ratios were 42:54: 4, 35:46: 19 and 43:53:4, respectively. The low apparent fermentability of the gums was confirmed by the accumulation of non-starch polysaccharides in cecal digesta. In rats fed 80 g/kg A. pycnantha gum, 3.44 g of soluble non-starch polysaccharides was measured in the ceca, which was 58% of the dry weight of the cecal contents. We conclude that the biological activities of the Australian Acacia gums were similar to those of gum arabic and that these gums may have potential value as human food ingredients

Powdered beverage concentrate or additive fortified with calcium and vitamin D

Abstract: A powdered beverage concentrate contains a source of calcium, vitamin D, a stabilizing gum such as gum arabic, and vegetable oil. A beverage can be made by reconstituting the beverage concentrate with water, fruit juice, or any other suitable liquid matrix.

Preventing method of fluid food from running down of liquid or threading

Abstract: PURPOSE: To effectively prevent a fluid food from the running down of a liquid or a threading without damaging the original characteristic of the fluid food. CONSTITUTION: This method for preventing a fluid food from, the running down of a liquid or a threading comprises adding at least one kind of a natural high molecular material selected from among an agar, a carrageenan, a furcellaran, a gelatin, a gellan gum, a pectin, a tamarind gum, a guar gum, a locust bean gum, a gum arabic, a tara gum, a glucomannan, a starch, a chemically processed starch and their decomposed materials. COPYRIGHT: (C)1996,JPO

Frozen cooked rice and its production

Abstract: PURPOSE:To prepare a frozen cooked rice capable of giving cooked rice excellent in taste and gloss when it is thawed and to provide a production method capable of freezing cooked rice grains in a mutually separated state. CONSTITUTION:One or more kinds of pullulan, gum arabic, gelatin, arabiogalactan and ghatti gum are dissolved in water and rice is boiled or steamed by using the resultant aqueous solution. The boiled or steamed rice is then frozen under stirring.

Factors influencing the wash-fastness of watercolours

Abstract: Summary The wash-fastness of watercolour paintings on paper has been found to depend on the constituents of the paints and on the type of paper used. The wash-fastness of a range of modern watercolour paints has been assessed, and there appears to be a link between water-fugitive paints and the presence of zinc oxide or barium sulphate used as extenders. Over 200 old paint cakes were analysed and tested to see if the binder (gum arabic) was still soluble. There is an apparent link between the presence of certain elements in the pigments and the development of insolubility. Insolubility of old paint cakes implies that these paints will not be water-fugitive on paper. Insolubility of the gum arabic binder is effected by cross-linking of the gum by metal ions, eg. chromium, aluminium and cobalt.

Sugar-free dragee suspension for coating pharmaceuticals and food

Abstract: A dragee suspension for coating pharmaceutical cores and foodstuffs contains 58-67 wt.% D-maltitol, 1.5-2.5 wt.%, gum arabic, 0.35-0.7 wt% highly disperse silicic acid and the rest water.

An evaluation of methods for characterising and monitoring gum arabic of commerce and related Acacia gums

Abstract: Three methods that have been suggested as inexpensive for characterisation of gum arabic were evaluated in characterising and monitoring gum arabic of commerce. The methods were; physico-chemical and carbohydrate analysis (analytical), determination of molecular mass by gel permeation chromatography (gpc) and an Enzyme Linked Immunosorbent Assay (ELISA). The results revealed that gpc provides quick and consistent information on gum arabic of commerce from Acacia senegal. It was able to detect the three chemical species; Arabinogalactan protein complex (AGP), Arabinogalactan (AG) and Glycoprotein (GP) fractions that are typical of A. senegal and could differentiate gum from the two varieties of A. senegal, i.e., var. senegal and var. kerensis on the basis of the enhanced UV peaks in the later. It was able to distinguish gums from different Acacia species as well as suspected contaminants. The analytical method could differentiate between the two varieties of A. senegal on the basis of optical rotation, protein content and viscosity which were noted as basic parameters for comparison. However, where the proposed FAO (1990) specifiction was applied in its present form, it failed to adequately characterise gum from var. kerensis as gum arabic. Secondly, natural product variability i.e., the observed between sample variation made the method to have limited application in adequately characterising gum arabic from even a single source. The method was able to distinguish gums from the other Acacia species purely on the basis of optical rotation though information on nitrogen and sugar composition was also invaluable. Generating data on the composition of sugars requires time that militates against the method as a slow process. Because of the overlap in the analytical parameters for some samples, it could be adequately characterise two of the samples that were presented as suspected contaminants. Nonetheless, by combining information of gpc and analytical data, a better evaluation of the gums was achieved. The method of Elisa has a future scope but will require refining it by utilising monoclonal antibodies to be developed for it to be more specifc in characterising gum arabic from A. senegal.

Biological adhesive medical composition for sustained release of active component

Abstract: PURPOSE: To obtain new bioadhesive pharmaceutical composition capable of enabling an active principle to be locally released across the buccal cavity or systemically across a mucous membrane of mouth (cheeks or gums), hypoglottis, nostril, vagina or rectum CONSTITUTION: This bioadhesive pharmaceutical composition comprises (1) an active principle, (2) (A) a compound comprises one or more copolymers formed out of methyl vinyl ether, maleic anhydride or a derivative thereof, (3) (B) a compound comprising one or more compounds selected from polyvinylpyrrolidone, polyvinyl alcohol, polyethylene glycol, alginic acid and its derivative, cellulose and its derivative, starch and its derivative, gum arabic, guar gum, xanthane gum, carob gum and carraghenates, a protein alone or in combination with other materials having biological origin, or cyclodextrin and its derivative and (4) a vehicle acceptable to the treatment

Oil-in-water type emulsified fatty oil composition with freeze-thaw resistance

Abstract: PURPOSE:To obtain a composition containing a protein-based emulsion stabilizer, etc., not demulsifiable even if thawed after long-term preservation in a frozen state, retaining the physical properties and flavor just after produced, and excellent in versatility and freeze-thaw resistance, useful as e.g. a flower paste. CONSTITUTION:This composition comprises (except mayonnaise-like emulsified foods) (A) pref. 0.1-10wt.% of a protein-based emulsion stabilizer such as casein and/or (B) pref. 0.1-20wt.% of a vegetable gum such as gum arabic, (C) pref. 0.05-5wt.% of a polyglycerin fatty acid ester <=3 in average ester substitution degree, an ester of polyglycerin and a 16-18C saturated fatty acid, and (D) pref. 5-80wt.% of a fatty oil <=50wt.% in the solid fat content at -20 deg.C such as safflower salad oil.

Dietary Fiber and its Effect on Cancer Incidence

Abstract: Dietary fiber has been defined as plant cell wall material which is not degraded by human endogenous intestinal secretions. Hipsley (1) coined the term dietary fiber to describe the unavailable carbohydrate present in plant foods. However, the number of substances which are described as fiber keeps increasing. The cell wall components of plants are cellulose, hemicellulose, pectin, and lignin. The last of these is the only one which is not a carbohydrate. We now regard nonstructural cell wall contents such as carrageenans as fiber, and this designation has been extended to include other nonstructural components such as mucilages (guar gum, locust bean gum) and exudates (gum arabic, gum ghatti, gum karaya). Other materials which could come under the designation of fiber are naturally occurring substances such as resistant starch, Maillard products, cutins, waxes, and tannins and manufactured materials like lactulose or polydextrose. Fiber is also loosely classified as insoluble (cellulose, lignin, some hemicelluloses) and soluble (pectins, gums, mucilages, algae polysaccharides, some hemicelluloses). Insoluble fibers are poorly fermented by the gut microflora, whereas soluble fibers are highly fermented. Fermentation of fiber yields water, carbon dioxide, methane, hydrogen, and short-chain fatty acids (SCFA), principally acetic, propionic, and butyric acids. The SCFA may be reabsorbed and are of physiologic import. In 1982 the definitions and terminology of dietary fibers were summarized by Southgate (2a).

Retention of banana flavour in dehydrated milk

Abstract: This research investigates the loss of flavour during the spray drying of banana-flavoured milk. The effect of encapsulation using gum arabic on the flavour loss compounds was investigated. The changes were investigated using gas chromatography headspace analysis, sensory panels and scanning electron microscopy. Spray drying without encapsulation showed a banana flavour loss of 74% as opposed to 34% with encapsulation.