Showing papers on "Gum arabic published in 1999"

Effect of gum arabic in an oral rehydration solution on recovery from diarrhea in rats.

Abstract: Background: It has been shown that gum arabic, a soluble fiber, enhances water, electrolyte, and glucose absorption from oral rehydration solutions in jejunal perfusion of healthy rats and in animals with theophylline-induced secretion or chronic osmotic-secretory diarrhea. This report concerns a study of the effectiveness of an oral rehydration solution supplemented with gum arabic, during recovery from chronic osmotic secretory diarrhea in free-living rats. Methods: Chronic diarrhea was induced in 60- to 80-g juvenile rats by providing a magnesium citrate-phenolphthalein solution as the sole fluid source for 7 days. This led to diarrhea characterized by dehydration, soft stools, increased cecal volume, decreased food and fluid intake and failure to gain weight. After 7 days of diarrhea, rats recovered for 24 hours with either tap water or an oral rehydration solution (90 mM Na, 11 mM glucose, 20 mM K, 80 mM chloride, 20 mM citrate) with or without 2.5 g/l gum arabic. Results: Although all three solutions improved the diarrhea, optimal recovery from diarrhea was achieved with the gum arabic-supplemented oral rehydration solution. After 4 hours and 24 hours, rats drinking the gum arabic-supplemented solution gained more weight and had lower fecal output than rats receiving water or the rehydration solution without gum arabic. All three solutions normalized plasma osmolality after 24 hours. Conclusions: The positive effects of the gum arabic-supplemented rehydration solution on fluid and electrolyte absorption seen during jejunal perfusion also occurred during recovery from chronic osmotic secretory diarrhea, when free-living animals drank the solution ad libitum.

Note. Mesquite gum (Prosopis juliflora) and maltodextrin blends as wall materials for spray-dried encapsulated orange peel oil / Nota. Mezclas de goma de mezquite (Prosopis juliflora) y maltodextrina como material encapsulante de aceite esencial de naranja secado por aspersion:

Abstract: The performance of mesquite gum and maltodextrin mixtures in the preparation of encapsulated orange peel oil was evaluated. Emulsions of orange peel oil were prepared using an emulsifier for mulate...

Solvent-Extraction Processes of Linoleic Acid Encapsulated with Gum Arabic, Pullulan or Maltodextrin at Different Weight Ratios

Abstract: Linoleic acid was encapsulated with gum arabic, pullulan or maltodextrin at various weight ratios of the fatty acid to the wall material, and the fraction of the linoleic acid extracted from the microcapsule with chloroform was observed as a function of time. A certain amount of the linoleic acid could not be extracted even if the microcapsule was immersed in chloroform for a long period. The fraction of extractable linoleic acid was lower for the microcapsule having the lower weight ratio, and significantly changed between the weight ratios of 0.5 and 1.0 for gum arabic and pullulan. It was also shown that the fraction of extractable linoleic acid correlated fairly well with the fraction of easily oxidizable linoleic acid. An increase in the fraction was observed with 1-day storage of linoleic acid encapsulated with gum arabic at the ratio of 0.5, and the initial extraction rate linearly increased with the period of storage.

A Study on Wall Materials for Flavor Encapsulation

Abstract: For the encapsulation of flavor compounds, maltodextrin (MD), gum arabic (GA) alkenylsuccinated modified starch (MS) and gellan gum were chosen for wall materials and their combination was optimized. Five fruit flavor compounds having boiling point of were selected as core materials and their mixture was incorporated with rapeseed oil (flavor mixture to oil = 1 : 4). Flavor compound mixture to wall material ratio of 1 : 4 was selected, and the amount of maltodextrin was fixed to 30% of the wall material mixture. Gellan gum was selected as an additional wall material to increase emulsion stability. The optimum combination ratio of the wall material mixture for maximal total oil retention and minimal surface oil content is : 30.0% MD ; 26.4% GA ; 39.6% MS ; 4% gellan gum.

Acidic protein food and its production

Abstract: PROBLEM TO BE SOLVED: To produce a stable low-viscosity acidic protein food having a refreshing texture without any pasty feeling and without defects such as aggregation, precipitation and phase separation of protein particles by including a pectin derived from a beet as a stabilizer SOLUTION: This acidic protein food is produced by using preferably 005-10 wt%, more preferably 02-2 wt% of a pectin derived from a beet and preferably with other stabilizers such as high methoxy pectin (HM-pectin), sodium carboxymethyl cellulose (CMC-Na), propylene glycol alginate(PGA), locust bean gum, tamarind seed polysaccharides, gellan gum, xanthan gum, guar gum, tara gum, gum arabic, karaya gum, carrageenan or agar

granular food product.

Abstract: A granular food product, which has an average particle diameter of 600 to 1200 microns, less than 3% by volume of particles with a diameter less than 200 microns, which comprises in wt%, 2 to 10% of a high melting fat, from 2 to 8% of a binding agent selected from the group consisting of gum arabic, guar gum and carrageenan gum, and 78 to 92% of a filler, which product has a moisture content of 1 6%, preferably 3 to 4.5%.

Protein-free healthy food

Abstract: PROBLEM TO BE SOLVED: To obtain a protein-free healthy food comprising a seamless capsule enclosing a readily oxidizable oily substance therein and capable of preventing a change in quality or deterioration of the oily substance and preserving the oily substance for a long period. SOLUTION: This protein-free healthy food comprises a seamless capsule composed of a readily oxidizable oily substance and a film covering the oily substance. The film contains a mixture of agar with thickening polysaccharides in (100:1) to (100:50) weight ratio of the agar to the thickening polysaccharides as an active ingredient. Guar gum, locust bean gum, carageenan, gum arabic, xanthan gum, gellan gum, cardlan, tamarind gum, psyllium seed gum, crystal-line cellulose, a modified starch and a polydextrose are cited as the thickening polysaccharides.

Emulsion lotion for keeping moisture of skin containing sulfated polysaccharides

Abstract: PROBLEM TO BE SOLVED: To prepare an oil-in-water type emulsion lotion containing sulfated polysaccharides and/or salts thereof, excellent in stability of the emulsion and sustainability of efficacy that is maintenance of moisture preservation of the skin. SOLUTION: This oil-in-water type emulsion lotion contains sulfated polysaccharides and/or salts thereof, and an emulsion stabilizer. A sulfated product of a mucopolysaccharide, a chitin, a starch, a cellulose, a guar gum, a gum arabic, konjakmannan, an agar agarose or an amylopectin is used as the sulfated polysaccharides, and a polysulfate of chondroitin is preferable.

Effect of dietary fiber on the prevention of liver lipid accumulation induced by high polyunsaturated oil

Abstract: This study investigated whether dietary fiber can prevent the accumulation of liver lipids due to the ingestion of polyunsaturated oil. Fifteen percent fish oil (FO) was added to the basal diet as a source of polyunsaturated oil. Ten percent cellulose, pectin, guar gum, konjac mannan or gum Arabic was mixed in the diet as a source of dietary fiber. Commercial Purina rat chow was used as a control and a fiber-free (blank) diets were also employed in the study. Each experimental diet was fed to each group of 6 Wistar rats for 8 weeks. Fish oil feeding lowered the plasma triacylglycerols (TG) and cholesterol (CS) levels. Rats fed a fiber-free diet had higher liver weights indicating hepatomegaly and a marked accumulation of liver lipids. With the exception of cellulose and gum Arabic, the inclusion of dietary fiber in FO diets lowered the plasma total lipids and CS; plasma TG was unchanged. Pectin and guar gum enhanced the CS-lowering effect of the FO diet. All of the test fibers, but especially pectin and guar gum, reduced the accumulation of total lipids, TG and CS in rat liver caused by dietary FO. Hepatic glucose-6-phosphate dehydrogenase activity was reduced in rats fed FO, but dietary fiber had no effect on the activity of this enzyme.

Effect of heat and pH on the carbohydrate epitopes of gum from Acacia senegal recognised by monoclonal antibodies

Abstract: Carbohydrate epitopes on the arabinogalactan protein (AGP) gum arabic recognised by a panel of seven monoclonal antibodies (MAbs), raised in a previous study, have been further characterised. These MAbs have now been divided into three groups based on their response to mild hydrolysis and elimination (neutral hydrolysis) when heated in buffers at different pH values. We have also investigated the binding of these antibodies to three fractions of gum arabic separated by hydrophobic interaction chromatography. MAb groups I and III produce consistent responses when tested against heat-treated whole and fractionated gum arabic, whilst group II display a varied response suggesting that these MAbs recognise complex epitopes, the structure of which is not immediately apparent. It appears that neutral hydrolysis is capable of increasing or decreasing the affinity of certain epitopes, whilst hydrolysis with a strong acid (TFA; tri-fluoro acetic acid) under harsh conditions reduces the affinity for all antigens. Th...

Oil-and-fat composition for confectionery

Abstract: PROBLEM TO BE SOLVED: To obtain the subject oil-and-fat composition that can be kneaded together with wheat flour, milk, egg and other cake materials and simply formed to flowers, animals with good form retention by kids themselves, when home- made cookies or the like are baked by admixing a thickener and starch to oil-and-fat in a specific proportion and adjusting the specific gravity of the composition to a specific value. SOLUTION: The objective oil-and-fat composition contains 0.1-10 wt.% of a thickener and 0.5-20 wt.% of starch and has a density of 0.50-0.85 g/ml. The thickener is polysaccharides occurring in sap as gum Arabic, polysaccharides occurring in beans as locust bean gum, polysaccharide occurring in sea algae as agar-agar, polysaccharide occurring in underground stems as devil tongue mannan and polysaccharide originating from a microorganism as xanthan gum or their suitable combination.

Chewing-enhanced baked confectionery

Abstract: PROBLEM TO BE SOLVED: To obtain a chewing-enhanced baked confectionery excellent in palatability while retaining a spongy soft texture and useful for biscuits, etc., by adding a thickener, etc., to a raw material powder, baking the resultant material and imparting the springiness and difficulty in biting off thereto. SOLUTION: This chewing-enhanced baked confectionery is obtained by adding preferably 0.2-10.0 wt.% of one or more kinds of thickeners or coagulants such as gum arabic, guar gum, tara gum, konjak mannan, locust bean gum, xanthan gum, pullulan, alginic acid (sodium alginate), gelatin, a modified whey protein, agar, gellan gum, curdlan and pectin and adequate amounts of oils and fats and saccharides to a raw material powder such as soft flour or starch and baking the resultant material. The springiness and difficulty in biting off are imparted to the resultant confectionery. The breaking stress is within the range of 250-2,000 g/cm and the breaking strain is within the range of 5-20 mm.

Flowering inhibitor for cut flower, stock solution of flowering inhibitor for cut flower, water for flowering inhibition of cut flower and flowering inhibition of cut flower containing the same

Abstract: PROBLEM TO BE SOLVED: To obtain the subject inhibitor effective even for a usual cut flower and expecting overall macrobiotic effects by including a water-soluble carbohydrate having a specific molecular weight as a principal agent. SOLUTION: This inhibitor is obtained by including a water-soluble carbohydrate having at least >=10,000 molecular weight as a principal agent. The carbohydrate is preferably at least the one selected from carboxymethyl cellulose, carboxymethyl starch, xanthan gum, starch, locust bean gum, alginic acid, carrageenan, guar gum, gum arabic and tamarind seed polysaccharides.