Showing papers on "Gum arabic published in 1997"

Monoclonal antibodies that differentiate between gum arabic, gum seyal and combretum gum

Abstract: Seven hybridoma cell lines were raised that secrete monoclonal antibodies which recognize the arabinogalactan protein, gum arabic, but not gum seyal. Of these, there are two groups. One has a high affinity for gum arabic when tested in both plate‐trapped antigen ELISAs and competition ELISAs, and the binding of these antibodies is totally unaffected by heat treatment or pronase digestion of the gum. The other group has a lower affinity for gum arabic, and the level of binding is almost eliminated by both periodate and pronase digestion of the gum but is increased markedly when tested against heat‐treated gums. From the former group, two monoclonal antibodies, OX FB8 and SY CC7, have been identified which could be used in immunoassays for the detection and quantification of gum arabic and combretum gum in mixtures of gums. SY CC7 is highly specific for gum arabic, whereas OX FB8 recognizes both gum arabic and combretum gum, but not gum seyal.

Improving agent for food

Abstract: PROBLEM TO BE SOLVED: To obtain an improving agent for food capable of improving both a structural property such as expandability or flexibility and a sensory property such as taste or flavor in food product made of flour, etc., and also of preventing reduction of quality in physical property or flavor to be caused by freezing and maintaining the physical properties after defrosting in as good state as just produced. SOLUTION: This improving agent comprises a thickening stabilizer, saccharide and dietary fiber. The thickening agent is at least one selected from the group consisting of gum arabic, guar gum, carrageenan, xanthan gum, geran gum and dextran. The saccharide is at least one of trehalose and sucrose. As the dietary fiber, any of cellulose, pullulan and pectin is used. An usage of the improving agent is pref. in the range of 0.01 to 20 wt.% based on heat- treating food comprising flour.

Manufacture of acidic milk drink

Abstract: PROBLEM TO BE SOLVED: To provide a stable milk drink without a glutinous feeling for not generating supernatant or precipitation even after heating sterilization by using pectin and gum arabic together as a stabilizer. SOLUTION: At the time of manufacturing an acidic milk drink, the pectin and the gum arabic are used together as the stabilizer. The acidic milk drink includes all of fermented milk, milk product lactic acid bacteria beverages and sterilized lactic acid bacterial beverages, etc., obtained by lactic acid fermentation appropriately containing sugar, acid, grease and spices, etc., as needed by using liquid milk such as soy-milk, cow milk and processed milk or milk products such as skim milk power or whole milk power. Also, the kind and origin, etc., of the pectin and the gum arabic used in this case are not specially limited and the respective kinds of items on the market can be used, however, as the pectin, the use of high-methoxy pectin whose estering degree is higher than 60% is preferable. Further, preferable pH is about 3.5-4.5 from the view point of sourness and the range is attained by the appropriate lactic acid fermentation and/or the addition of acid.

Retort food including dumplings and rice cake and its production

Abstract: PROBLEM TO BE SOLVED: To obtain the subject food preventing the change of the shapes rice cakes or dumplings and the elution of their solid parts during storage by including water soluble polysaccharide and/or gelatin the seasoning solution SOLUTION: Water soluble polysaccharide (gum arabic, pullulan, etc) and/or gelatin are included in the seazoning solution to be included into the dumplings or the cakes To 100 ptswt seasoning solution, respectively 1 to 30 ptswt water soluble polysaccharide and/or gelatin are added

Emulsion for citrus drink

Abstract: PROBLEM TO BE SOLVED: To provide an emulsion for citrus drink having high stability to prevent the phase-separation, neck-ring formation and precipitation even by leaving standing the drink over a long period and having agreeable taste, flavor and appearance. SOLUTION: A composition containing at least (A) sucrose acetate isobutyrate, (B) a citrus flavor and (C) a 5-18C medium-chain fatty acid triglyceride at an A:B weight ratio of 100:0 to 56:44, B:C ratio of 0:100 to 76:24 and A:C ratio of 83:17 to 46:54 is emulsified with an aqueous solution of gum arabic to obtain the objective emulsion.

미세캡슐화를 위한 분무건조 다당류의 특성

Abstract: Characteristics of viscosity and spray dried particles for several polysaccharides were studied to investigate the possibilities as wall materials for microencapsulation. Viscosities of 10% maltodextrin, 10% gum arabic, 10% dextran, 1% gum locust bean, and 1% gum karaya were 2.2 mPa.s, 9.2 mPa.s, 13.0 mPa.s, 4660.0 mPa.s, and 77.0 mPa.s, respectively. In scanning electron micrographs for spray dried polysaccharides, gum arabic had spherical shapes at 20% and 30% emulsion concentration, while trailed shapes at 40%. Maltodextrin had uniform spherical shapes at 30%, while aggregated form with various kinds of capsule sizes at 40%. Dextran had spherical shapes at 20%, while trailed fibrous shapes at over 30%. Mixed polysaccharides with gum arabic:maltodextrin (1:3, w/w) had uniform spherical shapes at 20%, 30%, and 40% with increasing diameter with increasing concentration.

Powder for molded confectionery

Abstract: PROBLEM TO BE SOLVED: To obtain a uniform confectionery capable of enjoying palate feeling of lemon pop and chewing gum by merely simply pouring water on powder comprising anhydrous glucose of specific particle size and chewing gum chips each with specific volume to effect mitigation of intense sweetness unique to the glucose SOLUTION: The objective powder for molded confectionery comprises (A) anhydrous glucose containing in volume The gum chips may be coated, as necessary, with a saccharide, starch, gum arabic, wax, shellac, calcium, oil and fat, milk, etc

Process for manufacturing cold water soluble and chill stable ready to drink tea

Abstract: not available for EP0675683Abstract of corresponding document: WO9414328Clear consumer acceptable acidified ready-to-drink tea products prepared from instant teas as well as fresh brewed teas and methods for their preparation are disclosed. A tea solution containing 0.3 % tea solids or less is stabilised, before of after acidifying to a pH of 4,5 or less, by the addition of gum arabic in an amount of 50 to 500 ppm.