Showing papers on "Gum arabic published in 1996"
TL;DR: In this article, the microstructural properties of spray-dried microencapsulated orange oil emulsion particles were investigated by scanning electron microscopy (SEM) and confocal scanning laser microscopy(CSLM).
Abstract: The encapsulation properties of several commercial food proteins and gum arabic (GA) were evaluated by conventional analytical procedures and dynamic headspace analysis (DHA). The microstructural properties of spray-dried microencapsulated orange oil emulsion particles were investigated by scanning electron microscopy (SEM) and confocal scanning laser microscopy (CSLM). Soy protein isolate (SPI) was most effective and whey protein isolate (WPI) least effective for retaining orange oil during spray-drying of the liquid orange oil emulsions. Spray-dried SC-microencapsulated particles exhibited the largest sizes, and the sizes of the other microencapsulated orange oil particles were in decreasing order of WPI > SPI > GA. SEM and CSLM results revealed that spray-dried GA-microencapsulated orange oil particles had undergone more shrinkage during drying than the protein-microencapsulated products. A modified DHA technique was developed to determine the rate of release of volatiles from the spray-dried, microenc...
288 citations
TL;DR: Fecal bacterial mass and fecal nitrogen content were significantly increased during supplementation with gum arabic compared with the baseline LPD or supplementation with pectin, and serum urea nitrogen was significantly decreased.
163 citations
TL;DR: In this paper, the intrinsic viscosities of four flaxseed gums extracted from four different cultivars were characterized in terms of loss of weight on drying, ash and nitrogen contents, mineral and amino acid compositions and intrinsic visco-sensitivity.
141 citations
TL;DR: The authors showed that the digestive responses of pygmy and common marmosets differ from the responses of other callitrichids, including tamarins and lion tamars, when they were fed with gum arabic.
Abstract: Although many members of the Callitrichidae, a monophyletic family of small, New World monkeys, have been observed to feed on plant exudates, available field data support the generalization that pygmy and common marmosets (Cebuella pygmaea and Callithrix jacchus) feed on gums to a greater extent than most other callitrichids. Because microbial fermentation is required for vertebrates to digest gums, gum-feeding primates may react differently to dietary gum from their relatives that eat little gum. To test this hypothesis, digestion trials were conducted on animals from the two marmoset species, two tamarin species (Saguinus fuscicollis and S. oedipus), and a species of lion tamarin (Leontopithecus rosalia). These species span the range of body sizes within the Callitrichidae. All animals were fed two variations of a homogeneous diet, which differed only in that gum arabic was added to one. Transit time of digesta (TFA) and digestive efficiency (as measured by the coefficients of apparent digestibility of dry matter and energy [ADDM and ADE, respectively]) were compared between diets for each individual. As predicted, the digestive responses of marmosets differed from the responses of the other study species. In marmosets, TFA tended to be longer when gum was added to the diet, while TFA did not change in the other three species. Digestive efficiency decreased in tamarins and lion tamarins with the addition of gum to the diet; marmoset digestive efficiency was unaffected by diet. The results of this research are consistent with the hypothesis that marmosets have digestive adaptations that aid in the digestion of gum that other callitrichids lack. © 1996 Wiley-Liss, Inc.
73 citations
TL;DR: Aztec marigold oleoresin-in-water (O/W) emulsions were formulated with mesquite gum or gum arabic and their blends as emulsifying and protective agents, at pH values of 3, 5 and 7.
Abstract: Aztec marigold oleoresin-in-water (O/W) emulsions were formulated with mesquite gum or gum arabic and their blends as emulsifying and protective agents, at pH values of 3, 5 and 7. Changes in the emulsions average particle size were determined by laser ray diffraction, in tinctorial power by visible spectrophotometry and in color by reflectance measurements. Both gums and their blends form highly stable O/W emulsions against drop coalescence and color loss. The emulsifying agent composition and pH have an important role in determining the degree of effectiveness of the emulsions against color loss and drop coalescence kinetics. Mesquite gum provided a better stability against drop coalescence than gum arabic, and furthermore their blends had a synergistic effect providing a higher stability to the emulsions than either gum on its own. With regard to the marigold oleoresin pigment degradation, mesquite gum provided a much better protection than gum arabic or their blends. At pH 5 the color loss or pigment degradation was retarded longer than at pH 3 and 7. It is assumed that the polyelectrolytic nature of the gums and their molecular weight play an important role in the color protection mechanism, as well as the inherent darker color of mesquite gum that may act as a sun-light filter.
72 citations
TL;DR: In this article, the interaction of water with the gum exudate from Acacia senegal can be investigated using differential scanning calcorimetry, showing that the first water molecules bind strongly to the hydrophilic groups of the core carbohydrate structure and are non-freezing.
47 citations
TL;DR: The use of moderate heating and enzymes in future processing technology is discussed in the light of this work as mentioned in this paper, with a focus on the degradation of the protein component and subsequent loss of emulsification properties.
38 citations
01 Nov 1996-Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment
TL;DR: The data presented confirm that there are a number of physicochemical and structural differences between gum arabic and gum tahla, and that a quick and simple immunological technique (immunodot blots) using an antiAGP/AG monoclonal antibody (MAC 207) could be used to screen for the presence of gumTahla in gumArabic consignments.
Abstract: The physicochemical and immunological properties of three Sudanese gum arabic samples and four gum tahla samples (two Sudanese, one West African and one Tanzanian—Acacia seyal var. seyal) were compared. The optical rotation (ca ‐30°) and rhamnose (12–14%), arabinose (24–29%), galactose (36–42%), glucuronic acid (16–17%), nitrogen (0.327–0.365%) and protein (2.16–2.41%) contents of the gum arabic samples were consistent with the FAO (1990) specification for Acacia gum. In contrast the gum tahla samples had positive [α]D values (+45° to +54°), lower rhamnose (3–4%) and higher arabinose (41–45%) contents and lower nitrogen (0.147–0.175%), and hence protein (0.97–1.15%), contents. All of the gum arabic samples precipitated with β‐glucosyl Yariv reagent and hence were shown to contain arabinogalactan‐protein(s) (AGPs), whereas in all but one of the gum tahla samples AGPs were not detected. The strong interaction of gum tahla with a monoclonal antibody known to recognize arabinose residues present in AGPs and a...
36 citations
01 Jan 1996
26 citations
TL;DR: Dental cast materials with superior surface properties can be produced by a simple change of formulation by adding a mixture of gum arabic and calcium hydroxide to a type III stone and an improved die stone.
Abstract: The purpose of this work was to study the effects of adding a mixture of gum arabic and calcium hydroxide to a type III stone and an improved die stone. The effect on the water/powder ratio, compressive and tensile strength, hardness, and setting expansion was determined. Data for mechanical properties were subjected to two-way analysis of variance, followed by the Bonferroni-Dunn procedure to determine any significance (1%) between pairs of means. For the type III material the additives had little effect on setting expansion, but the additives significantly improved surface hardness. The additives did not improve compressive or tensile strength for the type III materials. In contrast, the improved die stone's hardness was not enhanced by the additives, and in some instances a reduction in strength was observed. It was concluded that dental cast materials with superior surface properties can be produced by a simple change of formulation.
25 citations
TL;DR: For all compounds tested, AH forms were more potent inhibitors than A- forms, and their affinity was higher for free enzyme than for the complex enzyme−substrate.
Abstract: Polyphenol oxidase (PPO) was extracted from gum arabic, and two isoenzymes were partially purified by ammonium sulfate treatment and hydrophobic and ion-exchange chromatographies. Both fractions displayed an optimum at pH 5.3. PPOs showed activity toward o-diphenolic substrates but not on monophenols or p-diphenols. Activity was maximum with 4-methylcatechol (4MC) followed by the two catechins. Both enzymes showed apparent Km of 0.8 mM for (+)-catechin and 2.4 mM for (−)-epicatechin and 4MC. Aromatic acids of the benzoic, cinnamic, and phenylalkanoic series and sorbic acid were mixed-type inhibitors. Benzoic acid was the most effective one (KI = 0.44 mM and K‘I = 1.3 mM). Inhibition efficiency increased when pH was lowered indicating that both neutral (AH) and dissociated (A-) forms are responsible for inhibition. For all compounds tested, AH forms were more potent inhibitors than A- forms, and their affinity was higher for free enzyme than for the complex enzyme−substrate. Keywords: Gum arabic; polypheno...
TL;DR: In this article, the water and oil uptake of mesquite and arabic gums in powdered form was studied at temperatures of 23, 35 and 45°C and a previously proposed equation to predict osmotic equilibrium was tested using the experimental data with both gums and a good statistical fit was obtained.
Abstract: The water and oil uptake of mesquite and arabic gums in powdered form was studied at temperatures of 23, 35 and 45°C A previously proposed equation to predict osmotic equilibrium was tested using the experimental data with both gums and a good statistical fit was obtained Mesquite gum showed the highest water and oil absorption at all temperatures studied Temperature dependence of the reciprocal of the S 1 and WL, were determined using an Arrhenius equation The activation energy for water and oil absorption for gum arabic was 2198 and 3957 kJ mo -1 , compared to that of mesquite gum having values of 1579 and 4616 kJ mo -1 , respectively A second order kinetic model was obtained for water and oil absorption for both gums
Patent•
04 Apr 1996
TL;DR: In this paper, a solid supplement with calcium glycerophosphate, vitamin D, vitamin C, vegetable oil and a gum selected from the group consisting of gum arabic, gum tragacanth and xanthan gum is described.
Abstract: The present invention relates to calcium supplements and, in particular, to a solid supplement fortified with calcium glycerophosphate, vitamin D, vitamin C, vegetable oil and a gum selected from the group consisting of gum arabic, gum tragacanth and xanthan gum; to a beverage concentrate or additive (liquid or powder) containing calcium, vitamin D, a vegetable oil and a gum; and to a beverage made by reconstituting such beverage concentrates and additives to make a liquid nutritional product fortified with both calcium and vitamin D, and preferably having a low pH. Concentrates may be diluted with water or juices.
TL;DR: One-and two-dimensional 1H and 13C NMR (Nuclear Magnetic Resonance) sprectra were recorded for the industrially important heteropolysaccharides alginate, gum arabic and gum xanthan as mentioned in this paper.
Abstract: One- and two-dimensional 1H and 13C NMR (Nuclear Magnetic Resonance) sprectra were recorded for the industrially important heteropolysaccharides alginate, gum arabic and gum xanthan. The NMR results provided information about the primary structure of these plant derived polysaccharides. Our results are in the main in agreement with those determined previously by methylation analysis and other classical methods.
Kernmagnetische Resonanz-Untersuchungen der Heteropolysaccharide Alginat, Gummi arabicum und Xanthan- Gummi.
Ein- und zweidimensionale 1H- und 13C-NMR- (kernmagnetische Resonanz)-Spektra wurden angefertigt fur die industriell wichtigen Heteropolysaccharide Alginat, Gummi arabicum und Xanthan-Gummi. Die NMR-Ergebnisse lieferten Information uber die Primarstruktur dieser Pflanzlichen Polysaccharide. Unsere Ergebnisse stimmen im wesentlichen mit denjenigen, die schon fruher durch Methylierungs-Analyse und andere klassischen Methoden ermittelt wurden, uberein.
TL;DR: Feeding dogs beet pulp provided not only an modest and appropriate colonic SCFA concentration but also the more optimal acetate, propionate and butyrate fermentation/absorption pattern, when compared to cellulose and pectin/gum arabic.
TL;DR: In this paper, a cross-flow microfiltration system for the clarification and cold-pasteurization of the gum arabic solutions is presented, and the best results after 60 min of filtration were obtained with the CCPF system at low transmembrane pressure and high crossflow velocity (0.3 bar and 7.5 ms-1).
Abstract: Gum arabic is a natural gum exuded mainly by the trees #Acacia senegal#, currently used in the food industries for its emulsifying, thickening and stabilizing properties. Its present processing includes various operations providing a quite turbid product. Crossflow microfiltration could be interesting for the clarification and the cold-pasteurization of the gum arabic solutions. Several experiments were therefore made with the crossflow microfiltration unit at ENSIA, using two different systems: the classical one (without permeate circulation), and the co-current permeate flow system (CCPF) allowing the exploration of the low transmembrane pressures range. With gum arabic solutions of 0.17 g solide g-1 solution and 70°C, the best results after 60 min of filtration (105.7 L h-1 m-2, 4.4% of solide retention and 83.4% of clarification) were obtained with the CCPF system at low transmembrane pressure and high crossflow velocity (0.3 bar and 7.5 ms-1). (Resume d'auteur)
Patent•
14 May 1996
TL;DR: In this article, a scrambled egg liquor is obtained by using a sterilized whole egg liquor adjusted in viscosity to 50-150cps by incorporating pref. 0.5-1.5wt.
Abstract: PURPOSE: To obtain a scrambled egg liquor capable of giving favorable thin egg pieces improved in preservability and palate feeling, by using a sterilized whole egg liquor incorporated with thickening polysaccharide (s) and adjusted to a specified viscosity. CONSTITUTION: This scrambled egg liquor is obtained by using a sterilized whole egg liquor adjusted in viscosity to 50-150cps by incorporating pref. 0.5-1.5wt.% of at least one kind of thickening polysaccharide selected from xanthan gum, locust bean gum, gum guaiac, pectin, tragacanth gum, carrageenan, pullulan, gum arabic, tamarind gum, agar-agar, devil's tongue mannan and gelatin.
TL;DR: In this paper, a standard low reactivity phenol-formaldehyde resin prepared according to a formulation already reported was tested freshly prepared and after 3 months ageing for gel time at 100°C.
Abstract: A standard low reactivity phenol-formaldehyde resin prepared according to a formulation already reported was tested freshly prepared and after 3 months ageing for gel time at 100°C, and for laboratory particleboard preparation in presence of 3% acacia gum arabic, of 3% polyvinyl alcohol, of 3% of a liquid soap and of 3% polyethylene glycol, all added to the PF resin predissolved in water.
Patent•
19 Mar 1996
TL;DR: In this paper, a method for producing the copper foil by using a sulfuric acid-acidic aq solution of copper sulfate as the electrolytic solution was proposed, where 1 to 2,000mg/l of a natural water-soluble gum is added to this solution.
Abstract: PURPOSE: To stably produce the copper foil having high elongation at very high temp over a long period without increasing the frequency of pinhole generation in the foil CONSTITUTION: In this method for producing the copper foil by using a sulfuric acid-acidic aq solution of copper sulfate as the electrolytic solution, preferably 01 to 2,000mg/l of a natural water-soluble gum is added to this electrolytic solution The gum is at least one selected from gum arabic, gum ghatti, gum karaya, gum tragacanth, arabinogalactan gum, guar gum, locust bean gum, dextran and xanthan gum This water-soluble gum is preferably added after aging it in a solution such as the electrolytic solution, a solution obtained by diluting the electrolytic solution or a sulfuric acid-acidic solution
Patent•
16 Jan 1996
TL;DR: In this article, a fine konjak flour and/or a product of grinding of kon jak bulbs are swollen in water, 5-20wt.% polysaccharide such as carrageenan, guar gum, gum arabic, pectin, xanthan gum, gelatin, starch or carboxymethyl cellulose is added to the mixture, and the resulting mixture is packed into a bag of e.g. polyethylene and heated in a water bath to obtain a gellike cool storage material.
Abstract: PURPOSE:To obtain a cool storage material which can be microbially degraded when discarded by allowing a fine konjak flour and/or a product of grinding of konjak bulbs to gel with a stabilizer comprising a polysaccharide. CONSTITUTION:A fine konjak flour and/or a product of grinding of konjak bulbs are swollen in water, 5-20wt.% polysaccharide such as carrageenan, guar gum, gum arabic, pectin, xanthan gum, gelatin, starch or carboxymethyl cellulose is added to the mixture, and the resulting mixture is packed into a bag of e.g. polyethylene and heated in a water bath to obtain a gellike cool storage material.
Patent•
27 Aug 1996
TL;DR: In this paper, a gelatinous film is formed on the surface of the swollen bulk of the gum arabic powder by water absorption and simultaneous elution of Ca ions from the arabinic powder and reaction of the Ca ions with the pectin.
Abstract: PURPOSE: To obtain a gelatinous food capable of supplying new flesh-like texture in good reproducibility and to provide a method for producing the food. CONSTITUTION: LM pectin as a first polymer as a gelatinizing agent is dispersed and dissolved in water. The solution is mixed with gum arabic powder as a second polymer containing metal ions together with granulated sugar, dispersed under stirring and optionally other component raw materials such as fruit juice to give a beverage jelly. A gelatinous film is formed on the surface of the swollen bulk of the gum arabic powder by water absorption and simultaneous elution of Ca ions from the gum arabic powder and reaction of the Ca ions with the pectin. The resultant material is stabilized as the swollen bulk by leaving the interior as an insoluble material as it is to provide new flesh-like texture.
Journal Article•
Patent•
06 Aug 1996
TL;DR: In this article, the subject product is obtained by adding a DHA-containing lipid derived from an eye or fat of a tuna or a skipjack, an edible surfactant such as a polyglycerine-condensed ricinoleic acid ester, a poly glycerine fatty acid esters, a sucrose fatty acid Ester, and an edible sol substance such as arrowroot starch, wheat starch, dextrin, gum arabic, pectin, guaran, guar gum, locust bean gum, alginic acid
Abstract: PURPOSE: To obtain the subject product capable of containing DHA at a high concentration, having excellent flavor and giving a sufficient amount of DHA with ingesting a small amount of a processed product of domestic animal meat by adding docosahexaenoic acid (DHA)-containing lipid, an edible surfactant and an edible sol substance to domestic animal meat. CONSTITUTION: The objective product is obtained by adding a DHA-containing lipid derived from an eye or fat of a tuna or a skipjack, an edible surfactant such as a polyglycerine-condensed ricinoleic acid ester, a polyglycerine fatty acid ester, a sucrose fatty acid ester, a sorbitan fatty acid ester, propylene glycol acid ester or lecithin, and an edible sol substance such as arrowroot starch, wheat starch, dextrin, gum arabic, pectin, guaran, guar gum, locust bean gum, alginic acid (salt), agar-agar, carrageenan, devil's tongue flour, xanthan gum, skimmilk powder or egg white to domestic animal meat.
Patent•
30 Jan 1996
TL;DR: In this article, a flake state material obtained by finely crushing soft fish meal e.g. eel is mixed with a gelling agent (e.g., gelatin, carragenan, gum guaiac, agar, gum arabic, curdlan, xanthane gum, etc.).
Abstract: PURPOSE:To obtain a food composed of mashed soft fish meal and a gelling agent, having taste characteristic to eel, conger, pike conger, sardine, mackerel, horse mackerel, saury, etc., moderately dissolving in mouth, a new taste and a new palatability. CONSTITUTION:A flake state material obtained by finely crushing soft fish meal e.g. eel is mixed with a gelling agent (e.g. gelatin, carragenan, gum guaiac, agar, gum arabic, curdlan, xanthane gum, etc.) and then heated to dissolve the gelling agent. Subsequently, the mixture is cooled to coagulate. The obtained solid is crushed into a mashed fish state. Further, seasoning and coloring are applied on the food at either of the processing stages to obtain the objective food.