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Showing papers on "Gum arabic published in 2000"


Journal ArticleDOI
TL;DR: In this article, the effect of corn flour, green gram flour, xanthan, guar gum, arabic gum, and carboxymethyl cellulose (CMC) on the sensory and objective attributes of an extruded snack food was analyzed.
Abstract: Response surface methodology (RSM) was used to analyse the effect of corn flour, green gram flour, xanthan, guar gum, arabic gum and carboxymethyl cellulose (CMC) on the sensory and objective (expansion ratio) attributes of an extruded snack food. A rotatable central-composite design was used to develop models for the sensory and objective responses. The experiments were run at 160°C with a feed rate of 70 g/min. Responses were most affected by changes in corn flour, green gram flour and guar gum levels and to a lesser extent by xanthan, gum arabic and CMC levels. Individual contour plots of the different responses were superimposed, and regions meeting the maximum sensory score of 21.4 and an expansion ratio of 13.2 were identified at 692 g/kg corn flour, 307 g/kg green gram flour, 0.302 g/kg xanthan, 0.216 g/kg guar gum, 0.196 g/kg gum Arabic and 0.262 g/kg CMC levels.

120 citations


Journal ArticleDOI
TL;DR: AA microencapsulated in gum arabic was shown to be as stable as free crystalline AA under environmental conditions, whereas that encapsulated in rice starch was more stable and increasing the amount of the binding agent gelatin increased the stability of the uncovered starch encapsulated AA.
Abstract: Ascorbic acid (AA) was microencapsulated by spray drying, using gum arabic and rice starch as covering materials. The AA was dissolved in solutions of the wall material prior to processing. For the rice starch, gelatin was used as a binding agent and recovery was effected with calcium pectate. The morphology of the materials was analysed by optical and scanning electron microscopy, it thus being possible to verify the formation and evaluate the structural characteristics of the microcapsules. The capsules produced with gum arabic were smaller (d 50% = 8:0 mum) and with a multimode particle size distribution, whilst uncovered starch capsules containing 1-2%gelatin presented a distribution mainly in the range of 5-40 mum. The capsules recovered with calcium pectate had average diameters 10-15 times greater than those obtained only by spray drying. The stability of the encapsulated materials was studied at room temperature (RH 60-65%) and at 45C (RH 60-65%and 90.7%). AA microencapsulated in gum arabic was sh...

118 citations


Journal ArticleDOI
TL;DR: In this paper, the thermodynamic behavior of gum arabic and cashew gums was studied by differential scanning calorimetry and thermogravimetry (TG).

94 citations


Book ChapterDOI
TL;DR: The mesquite tree has been widely used by the Indian cultures of central northwestern Mexico (Seri and Yaqui) and the southwestern United States (Papago, Pima) since pre-Columbian times, mainly as a sweet, an ingredient in human and animal feedstuffs, and as a medicinal aid for sore eyes, sore throat, stomach ache, diarrhea, for preventing infections, and for the treatments of open wounds as mentioned in this paper.
Abstract: Publisher Summary Mesquite gum, or Prosopis gum, was widely used by the Indian cultures of central northwestern Mexico (Seri and Yaqui) and the southwestern United States (Papago, Pima) since pre-Columbian times, mainly as a sweet, an ingredient in human and animal feedstuffs, and as a medicinal aid for sore eyes, sore throat, stomach ache, diarrhea, for preventing infections, and for the treatments of open wounds Mesquite gum has been extensively used in Mexico and the southwestern United States in small processing industries, mainly dealing with foodstuffs and confectionery goods It was listed in the Mexican Pharmacopoeia from 1874 until 1974, after which it disappeared from the lists because of the almost inexistent supply of the gum caused by the terrible plight of the mesquite trees in Mexico This was because of the extension of grazing lands for cattle and the increasing demand for mesquite coal and wood for barbecues As a consequence, a terrible desertification of Mexico has occurred, as the root of the mesquite tree penetrates deep into the soil retaining it This fact plus cyclical shortages in the supply of gum Arabic and its increasing price have led to a drive to reforest the Mexican arid and semi-arid lands with the mesquite tree and to substitute the use of gum Arabic with mesquite gum

61 citations


Journal ArticleDOI
TL;DR: The mechanical properties of monolayers from two Acacia gums and their three fractions isolated by hydrophobic interaction chromatography were studied with a Langmuir film balance to obtain a more complete understanding of their action mode.
Abstract: The mechanical properties of monolayers from two Acacia gums [Acacia senegal (L.) Willd. and Acacia seyal Del.] and their three fractions isolated by hydrophobic interaction chromatography were studied with a Langmuir film balance to obtain a more complete understanding of their action mode. The analysis of compression isotherms revealed that A. senegal gums globally exhibit better interfacial properties than A. seyal ones. The behavior of the whole gums appeared to be strongly influenced by their arabinogalactan-protein complex.

60 citations


Journal ArticleDOI
TL;DR: The results suggest that the decrease in N release in the digestion cell model is due to the interaction of the fibres with the enzymes or casein rather than to the apparent viscosity of the mixtures.
Abstract: The consumption of high levels of fibres can induce a decrease in both food digestibility and nutrient availability. Prickly pear is a pectin-rich fruit and it is possible to use it to decrease plasma cholesterol levels. Its effect on food digestibility deserves attention. This effect was determined by using a mixture of a constant quantity of casein and an increasing quantity (10, 20, 25% of the casein) of prickly pear pulp, skin and seed. In parallel, the effect of similar mixtures of carrageenan, gum arabic, locust bean gum, alginic acid and citrus pectin with casein was also studied. The flow behaviour of the different mixtures was determined and their digestibilities were measured using an in vitro digestion cell device. The apparent viscosities of the mixtures with prickly pear components and gum arabic were similar. The nature and level of fibres in the diet modified nitrogen release in the in vitro digestion cell model. The pulp of the prickly pear decreased the digestibility of the casein-based diet to a greater extent than the other soluble fibres, whatever the percentage used. The results suggest that the decrease in N release in the digestion cell model is due to the interaction of the fibres with the enzymes or casein rather than to the apparent viscosity of the mixtures. # 2000 Society of Chemical Industry

56 citations



Patent
19 Dec 2000
TL;DR: A one-pack aerosol type hair dye composition which comprises an oxidation color and an oxidase, characterized in that at least one water-soluble high-molecular compound selected from hydroxypropyl cellulose, carboxymethyl cellulose and xanthan gum, guaiac, locust bean gum, gum arabic, tragacanth gum, karaya gum, gellan gum, pectin, carrageenan, furcellaran, alginic acid and salts thereof, acrylic copolymers, polyvinyl p
Abstract: A one-pack aerosol type hair dye composition which comprises an oxidation color and an oxidase, characterized in that at least one water-soluble high-molecular compound selected from hydroxypropyl cellulose, carboxymethyl cellulose, xanthan gum, gum guaiac, locust bean gum, gum arabic, tragacanth gum, karaya gum, gellan gum, pectin, carrageenan, furcellaran, alginic acid and salts thereof, hyaluronic acid and salts thereof, chondroitin sulfuric acid and salts thereof, ethylene oxide polymer, polyacrylic acid and salts thereof, acrylic copolymers and salts thereof, polyvinyl pyrrolidone, vinyl pyrrolidone copolymers, polyvinyl acetate, vinyl acetate copolymers, carboxy vinyl polymer is formulated.

46 citations


Journal ArticleDOI
TL;DR: The results on the inhibition of lipid oxidation by polysaccharides suggest that gum arabic protected lipids from the attack of lipoxygenase and free radicals by adsorbing at the oil droplet surface.
Abstract: The interaction of gum arabic, maltodextrin and pullulan with lipids in emulsion systems was investigated. Interfacial tension and interfacial viscosity measurements revealed that only gum arabic could adsorb and form a viscoelastic film at the oil-water interface. Good emulsifying activity was demonstrated for gum arabic, whereas fine emulsions could not be produced from the other polysaccharide solutions and oil. Frequency-dependent increases in the storage and loss moduli were observed for all the polysaccharide solutions. Such rheological behavior did not substantially change when maltodextrin and pullulan were mixed with oil to form emulsions. However, the frequency-dependence of the dynamic moduli disappeared in the gum arabic-stabilized emulsion, suggesting the formation of a network structure in which oil droplets could form junctions with gum arabic chains. The results on the inhibition of lipid oxidation by polysaccharides suggest that gum arabic protected lipids from the attack of lipoxygenase and free radicals by adsorbing at the oil droplet surface.

44 citations


Journal ArticleDOI
TL;DR: It is concluded that if fiber is to be included in the diet of the domestic cat, a moderately fermentable fiber (e.g., beet pulp) would be the dietary fiber of choice.

26 citations



Journal ArticleDOI
TL;DR: This paper proposes that the specific optical rotation of a polysaccharide exudate gum is a linear function of the carbohydrate composition, and a classification system is developed based on this functional relationship.

Journal ArticleDOI
TL;DR: The proven presence of native species, adapted to the precise ecological conditions, capable of yielding good quality gum offers an opportunity for attention to be given to increasing agroforestry development within Venezuela based on those species.

Book ChapterDOI
01 Jan 2000
TL;DR: Gum arabic is an exudate obtained principally from the Acacia senegal tree, which grows widely across the Sahelian belt of Africa, and is used to stabilize flavor oils for soft drinks, as an encapsulator for spray dried flavors for use in dried food mixes, and in the production of certain confectionery, notably fruit gums and pastilles.
Abstract: Gum arabic is an exudate obtained principally from the Acacia senegal tree, which grows widely across the Sahelian belt of Africa. The major producing country is Sudan, followed by Nigeria and Chad (Islam et al 1997). The gum oozes from the stems and branches of the tree when it is subjected to stress conditions such as drought and wounding. To stimulate production, sections of the bark are removed at particular periods during the year. This process is known as tapping. The gum is produced in the tree within a zone between the inner bark and the cambial zone (Joseleau and Ullmann 1990). The trees must be 5 years of age or more for gum production to occur, suggesting, therefore, that gummosis is in direct competition with tree growth. The sticky gummy substance dries on the branches to form hard nodules, which are picked from the tree by hand and are sorted according to color and size. The gum is used to stabilize flavor oils for soft drinks, as an encapsulator for spray dried flavors for use in dried food mixes, and in the production of certain confectionery, notably fruit gums and pastilles.

Book ChapterDOI
01 Jan 2000
TL;DR: A preliminary toxicological investigation carried out on both seyal and fistula gums has indicated some histo-pathological effects (particularly at higher dozes) on rats fed with these two gums as mentioned in this paper.
Abstract: Analytical data have shown that many qualifying indices of such a natural product, as Gum Arabic remained virtually constant over the years. Evidence obtained from the analyses of over 800 authenticated gum samples collected from 12 locations in the Gum belt of Sudan revealed that such factors as soil, rainfall, temperature, age of the tree, site of exudation and picking number had very little or no significant effect on gum quality. Data indicate that Gum Arabic from Acacia senegal is different and distinct botanically, physicochemically and functionally from other Acacia gums e.g. A. seyal gum. It is the only Acacia gum that has been tested toxicologically and proved to be safe (AD1 not specified) as a food additive. A prelimivary toxicological investigation carried out on both seyal varieties (var. seyal and var. fistula) on samples supplied by the Gum Arabic Company (GAC) has indicated some histo-pathological effects (particularly at higher dozes) on rats fed with these two gums. Good quality Gum Arabic is assured in sufficient supply at a reasonable price through good agricultural practices as offered by Gandil Agricultural Co. Ltd. through Acacia senegal plantations on very large scale.

Journal ArticleDOI
TL;DR: Linoleic acid was encapsulated with gum arabic, pullulan or maltodextrin at various weight ratios of the acid to wall materials by freeze-drying, and its autoxidation and solvent extraction processes were measured.
Abstract: Linoleic acid was encapsulated with gum arabic, pullulan or maltodextrin at various weight ratios of the acid to wall materials by freeze-drying, and its autoxidation and solvent-extraction processes were measured. Linoleic acid encapsulated with pullulan or maltodextrin at any ratio was highly resistant to autoxidation. When gum arabic was used as the wall material, Iinoleic acid encapsulated at smaller ratios was more easily oxidized. On the other hand, linoleic acid was almost totally extracted with chloroform within scores of minutes of soaking time without any dependence on the wall material or the weight ratio.

Patent
08 Sep 2000
TL;DR: A pasty alginate impression material composition composed of a main material paste and a curing material paste, having excellent storage stability, resistant to the viscosity change of the main material mixture with time and the liquid separation and deterioration of the curing material mixture, free from the problem of the delay of curing time during storage as mentioned in this paper.
Abstract: PROBLEM TO BE SOLVED: To obtain a pasty alginate impression material composition composed of a main material paste and a curing material paste, having excellent storage stability, resistant to the viscosity change of the main material paste with time and the liquid separation and deterioration of the curing material paste and free from the problem of the delay of curing time during storage SOLUTION: The alginate impression material composition for dental use is composed of a main material paste composed mainly of an alginic acid salt, water and a filler and a curing material paste composed mainly of calcium sulfate and a liquid component and is cured by mixing these pastes The main material paste contains 001-15 wt% polysaccharides selected from carrageenan, pullulan, curdlan, xanthan gum, gellan gum, pectin, konjak glucomannan, xyloglucan, guar gum, gum Arabic and locust bean gum and the curing material paste contains 05-50 wt% polybutene COPYRIGHT: (C)2002,JPO

Patent
29 Mar 2000
TL;DR: In this paper, a powdery or granular thickener that can readily be dissolved without formation of undissolved lumps of flour and promptly develop the viscosity is presented.
Abstract: PROBLEM TO BE SOLVED: To provide a powdery or granular thickener that can readily be dissolved without formation of undissolved lumps of flour and promptly develop the viscosity SOLUTION: The objective powdery or granular thickener is prepared so that the viscosity or gelation is manifested by dissolving it in water and the thickener characteristically includes one or more kinds of polysaccharides selected from gum arabic, pullulan, soybean polysaccharides and arabinogalactan

Patent
30 May 2000
TL;DR: In this article, a slurry composition for enriching magnesium, highly concentrated, and excellent in dispersibility and flavor in a liquid was proposed, which contains 2-55 pts.wt. at least one emulsion stabilizer selected from a fatty acid ester of polyglycerol.
Abstract: PROBLEM TO BE SOLVED: To provide a composition for a food additive for enriching magnesium, highly concentrated, and excellent in dispersibility and flavor in a liquid. SOLUTION: This slurry composition contains 2-55 pts.wt. at least one emulsion stabilizer selected from a fatty acid ester of polyglycerol, a gum arabic, a modified starch, a fatty acid ester of sucrose having >=8 HLB, a carboxymethylcellulose, a methylcellulose, a propylene glycol ester of alginic acid, water-soluble soybean polysaccharides, a condensed phosphoric acid salt, a ghatti gum, a phospholipid, and an arabinogalactan based on 100 pts.wt. at least one magnesium agent selected from magnesium hydroxide, magnesium silicate, magnesium oxide, magnesium phosphate and magnesium hydrogen phosphate.


Book ChapterDOI
01 Jan 2000
TL;DR: Joseleau and Ullman as discussed by the authors showed that mesquite bark exudes proteoglycan mucilage as a response to damage to the cambium by direct means, such as insect attack or wounding, or by physiological stresses that indirectly affect the vascular cambia.
Abstract: It is well documented that the bark of mesquite (Prosopis spp.) exudes a proteoglycan mucilage (Whistler and Smart 1953) as a response to damage to the cambium by direct means, such as insect attack or wounding, or by physiological stresses that indirectly affect the vascular cambium, such as severe water and heat stresses (Greenwood and Morey 1979). The axial xylem parenchyma and ray parenchyma at sites of cambial wounding appear to synthesize massive amounts of gum which is excreted into the wound area where it may prevent undue desiccation of the tissues, thereby enabling formation of wound parenchyma, and may also prevent the ingress of pathogens, as is shown for gum deposition in other plants (Banko and Helton 1972). Indeed, response to wounding is one of the hypotheses for the origin of gum arabic (Joseleau and Ullman 1990).

Patent
09 Jun 2000
TL;DR: In this article, a product with a core and shell(s) containing gum arabic is described, and independent claims are also included for the following: (1) a hard capsule empty shell containing arabinic; and (2) methods of producing film tablets, soft capsules and empty shells; (3) use of gum arabinet for coating tablets and producing soft and hard capsules.
Abstract: A product with a core and shell(s) containing gum arabic is new. Independent claims are also included for the following: (1) a hard capsule empty shell containing gum arabic; and (2) methods of producing film tablets, soft capsules and empty shells; (3) use of gum arabic for coating tablets and producing soft and hard capsules.

Patent
30 Mar 2000
TL;DR: In this paper, a method for producing the cheese of the soybean milk comprises a step for mixing the soybeans with cheeses in the presence of a thickening and gelatinizing agent such as a carageenan, a xanthan gum, furcellaran, a gellan gum, a locust bean gum and a gum arabic, an agar, a glucomannan and a gelatin.
Abstract: PROBLEM TO BE SOLVED: To effectively suppress the syneresis in the production or after the production, and to preserve the elasticity and the flavor for a long period in the method for producing cheese of soybean milk which is a dessert-like food having a cheese flavor based on the soybean milk SOLUTION: This method for producing the cheese of the soybean milk comprises a step for mixing the soybean milks with cheeses in the presence of a thickening and gelatinizing agent such as a carageenan, a xanthan gum, furcellaran, a gellan gum, a locust bean gum, a gum arabic, an agar, a glucomannan and a gelatin, a step for heating the soybean milks and the cheeses so as to form a monophase mixed liquid, and a step for cooling the heated mixed liquid to coagulate the mixture As a result, the texture having the elasticity and the rich flavor are kept while suppressing the formation of the syneresis not only at the time of the production but also even after passing two to three weeks because the thickening and gelatinizing agent is mixed so as to provide a water-retaining properties When oligosaccharides or a sugar alcohol is used in combination with the thickening agent, the syneresis-preventing function is enhanced


Book ChapterDOI
01 Jan 2000
TL;DR: Gum arabic, also known as gum acacia, is defined in the National Formulary 18 (U.S. Pharmacopeial Convention, Inc. 1995) as the dried gummy exudate from the stems and branches of Acacia senegal (Linne) Willdenow and other related African species ofAcacia (family Leguminosae).
Abstract: Gum arabic, also known as gum acacia, is defined in the National Formulary 18 (U.S. Pharmacopeial Convention, Inc. 1995) as the dried gummy exudate from the stems and branches of Acacia senegal (Linne) Willdenow and other related African species of Acacia (family Leguminosae). The specifications for gum arabic in commerce, as adopted by the U.S. Food and Nutrition Board (1996), are shown in Table 1.

Patent
20 Jun 2000
TL;DR: In this paper, a pasty food containing a soybean milk, a bean curd, a gum arabic and/or octenylsuccinic acid-treated starch, and a protein is presented.
Abstract: PROBLEM TO BE SOLVED: To provide a pasty food good in flavor, keeping a stable emulsion state even after freezing and thawing the food, and excellent in heat resistance, and further to provide a food by using the pasty food. SOLUTION: This pasty food contains a soybean milk and/or a bean curd, a gum arabic and/or octenylsuccinic acid-treated starch, and a protein.

Patent
22 Aug 2000
TL;DR: In this article, the impression material composition of the alginate consisting essentially of a gelatinizing reactant, gelatinizing regulator and a filler contains 0.05-20 wt.% sepiolite, and 0.01-10 wt% one or more kinds of polysaccharides selected from carrageenan, pullulan, curdlan, xanthan gum, gellan gum, pectin, Konjak-glucomannan, xyloglucan, gum guaiac, gum arabic and
Abstract: PROBLEM TO BE SOLVED: To obtain an impression material composition of an alginate for dentistry, having a mixture whose fluidity is not affected by the change in a kneading condition, and characteristics hardly causing hanging down, and hardly generating smell during preservation. SOLUTION: This impression material composition of the alginate consisting essentially of the alginate, a gelatinizing reactant, a gelatinizing regulator and a filler contains 0.05-20 wt.% sepiolite, and 0.01-10 wt.% one or more kinds of polysaccharides selected from carrageenan, pullulan, curdlan, xanthan gum, gellan gum, pectin, Konjak-glucomannan, xyloglucan, gum guaiac, gum arabic and Locust bean gum. COPYRIGHT: (C)2002,JPO

Patent
28 Nov 2000
TL;DR: In this paper, a method for producing Chai (R) comprises encapsulating a vegetable gum such as gum arabic or xanthan gum and the extracts of cardamom, clove, ginger, cinnamon, saffron and/or black pepper to prepare microcapsules and then packing black tea together with the micro-capsules in a tea bag.
Abstract: PROBLEM TO BE SOLVED: To provide a Chai (R) which has excellent storability and excellent aroma retainability for a long period and can easily be drunk. SOLUTION: This method for producing Chai (R) comprises encapsulating a vegetable gum such as gum arabic or xanthan gum and the extracts of cardamom, clove, ginger, cinnamon, saffron and/or black pepper to prepare microcapsules and then packing black tea together with the microcapsules in a tea bag.

Patent
27 Apr 2000
TL;DR: In this paper, an absorbent article (10) is provided which comprises a topsheet (12), wherein at least a portion of the topsheet has been treated with an aqueous solution comprising a hydrophilic polymer, and optionally an effective amount of a surfactant.
Abstract: An absorbent article (10) is provided which comprises a topsheet (12), wherein at least a portion of the topsheet (12) has been treated with an aqueous solution comprising a hydrophilic polymer, and optionally an effective amount of a surfactant. The topsheet (12) is treated to render the topsheet (12) hydrophilic without the use of potentially irritating levels of a surfactant. The hydrophilic polymer is preferably aloe vera, methylcellulose, hydroxypropyl methylcellulose, gum arabic, gum acacia, or polyvinyl alcohol. The optional surfactant is used at low, non-irritating levels to aid in the application of the aqueous solution to the topsheet (12), thereby enhancing the ability of the hydrophilic polymer to coat the surface of the treated portion of the topsheet (12) to render the topsheet (12) hydrophilic.

Book ChapterDOI
01 Jan 2000
TL;DR: In this article, it was shown that phase separation in a mixture of a poly electrolyte and a non-poly electrolyte is less likely because of the unfavourable entropy change due to an uneven distribution of counter ions.
Abstract: Publisher Summary Chapter describes solutions of the gelling polysaccharides agarose, K-carrageenan and gellan gum are prepared with gum arable, gelatin, maltodextrin and low molecular weight grades of sodium alginate, carboxymethyl cellulose (CMC) and hydroxypropylmethyl cellulose (HPMC) The concentration where the cosolute prevents gelation of the polysaccharide is measured It is found that carrageenan and gellan gym can form gels (continuous networks throughout the solution) at the highest level (14%) of HPMC whereas this cosolute inhibits agarose gelation In contrast agarose gelled in the presence of 14% alginate or CMC, whereas they inhibited carrageenan and gellan gum gelation These results are consistent with the hypothesis that phase separation in a mixture of a poly electrolyte and a non-poly electrolyte is less likely because of the unfavourable entropy change due to an uneven distribution of counter ions Agarose and carrageenan gel in the presence of 14 % gum arabic whereas gellan gum does not The latter result observed can be explained using the counter ions entropy concept All three polysaccharides gel in the presence of 14 % maltodextrin Chapter describes the process of two biopolymers are mixed in solution phase separation frequently occurs This is because, for polymers, the entropy gain on mixing is small and is often insufficient to balance the enthalpic disadvantage