scispace - formally typeset
Search or ask a question

Showing papers on "Gum arabic published in 2005"


Journal ArticleDOI
TL;DR: In this paper, the microstructure, stickiness, hygroscopicity and solubility of powder mango juice were analyzed using a mini-spray dryer of laboratorial scale.
Abstract: This work aimed the induction of crystallization on powder mango juice during the process of spray drying and the correlation of the microstructure of the powder obtained with the functional properties of stickiness and solubility. To perform this work, we used mango juice with 12 °Brix. Before being dehydrated, the juice undertook addition from the following carriers: maltodextrin, gum arabic and starch waxy in the concentration of 12%. The solution also received addition of crystalline cellulose in the concentrations of 0, 3, 6 and 9%. The powder was obtained through the use of a mini-spray dryer of laboratorial scale. Analyses of microstructure, stickiness, hygroscopicity and solubility were performed on the obtained powder. The microstructure analyses showed that the powders of the mango juices obtained through spray drying using the carriers maltodextrin, gum arabic, starch waxy without the addition of cellulose presented surfaces of amorphous particles. The analysis XRD showed that when 3, 6 and 9% of cellulose were added, the particles showed half-crystalline surfaces. The value of stickiness decreased in terms of the concentration of cellulose reaching values of 0.15, 0.22 and 0.11 Kg-f for maltodextrin, gum arabic and starch waxy, respectively. The functional property of solubility is affected when 9% of cellulose is added reaching the values of 72, 71 and 31% for the carriers maltodextrin, gum arabic and starch wax, respectively.

738 citations


Journal ArticleDOI
TL;DR: In this article, the authors report on the microencapsulation of cardamom oleoresin by spray drying using binary and ternary blends of gum arabic, maltodextrin, and modified starch as wall materials.

283 citations


Journal ArticleDOI
TL;DR: In this article, the authors report on microencapsulation of cardamom oleoresin by spray drying using gum arabic, maltodextrin and modified starch as wall materials.

221 citations


Journal ArticleDOI
TL;DR: Bixin was encapsulated by spray-drying with gum arabic or maltodextrin, and the stability was evaluated in aqueous solution both under illumination or in the dark at 21 °C as mentioned in this paper.

205 citations



Journal ArticleDOI
TL;DR: In this paper, the authors used gel permeation chromatography (GPC) coupled with a multi-angle laser light scattering detector, a refractive index detector and a UV detector operated at 214nm.

117 citations


Journal ArticleDOI
TL;DR: An olive oil - lemon juice Greek salad dressing was developed employing xanthan gum as stabilizer and gum arabic or propylene glycol alginate as emulsifier in various combinations.

111 citations


Journal ArticleDOI
TL;DR: In this paper, the effects of various gum types [hydroxypropylmethylcellulose (HPMC), guar gum, xanthan gum, gum arabic] on the quality of deep-fat fried chicken nuggets were studied.
Abstract: The effects of various gum types [hydroxypropylmethylcellulose (HPMC), guar gum, xanthan gum, gum arabic] on the quality of deep-fat fried chicken nuggets were studied. Chicken samples, 0.04 m in diameter and 0.015 m in thickness taken from the breast portion, were coated with batters composed of a 3:5 solid to water ratio by immersion. The solid content of batter formulations contained equal amounts of corn and wheat flours, 1.0% gum, 1.0% salt and 0.5% leavening agent. As control, batter without gum addition was used. Samples were fried at 180 °C for 3, 6, 9 and 12 min. The hardness and oil content of the chicken nuggets increased whereas the moisture content decreased during frying. HPMC and xanthan gums reduced oil absorption significantly compared with other gums and the control. When gum arabic was added to the batter formulation, a product with the highest oil content and porosity was obtained. Copyright © 2005 Society of Chemical Industry

99 citations


OtherDOI
TL;DR: In this paper, the authors discuss the use of bio-biopolymers in the construction industry and discuss the potential for future use of these biopolymers with potential future use.
Abstract: Introduction Historical Outline The Construction Industry Size of the Industry Building Materials Chemicals Used in Construction Major Building Materials Concrete Grouts and Mortars Wall Plasters Plasterboards Paints and Coatings Oil and Gas Well Construction Biopolymers Used in Construction Lignosulfonates Biopolymers from Soil Hydrocarbon-based Biopolymers Protein-based Biopolymers Starch and Cellulose Derivatives Seed Gums Exudate Gums and Root Resins Microbial Biopolymers Chitosan Biodegradable Polymers Biopolymers with Potential for Future Use Tannins Collagen and Gelatin Alginates and Carrageenan Pectin Tamarind and Cassia Gum Arabic, Gum Karaya and Gum Tragacanth Dextran and Pullulan Outlook and Perspectives Keywords: alginate; asphalt; biopolymer; bitumen; carrageenan; cassia; casein; cellulose; cement; concrete; construction; dextran; dispersant; drilling fluid; fluid loss control additive; gelatin; grout; guar gum; gum arabic; gum karaya; gum tragacanth; gypsum; humic acid; lignite; lignosulfonate; locust bean gum; oil well cementing; paraffin; pectin; proteins; plaster; plasticizer; retarder; rheology; scleroglucan; starch; superplasticizer; tamarind; tannin; thickener; thinner; viscosifier; water retention agent; wax; welan gum; xanthan gum

83 citations


Journal ArticleDOI
TL;DR: In this paper, a super absorbing hydrogel hybrid composed of arabic gum (AG) and acrylamide (AM)/acrylic acid (AA)•potassium acrylate (AK) was prepared using a highly practical, homogenous solution polymerization process, conducted under normal atmospheric conditions.
Abstract: Novel super‐absorbing hydrogel hybrids composing arabic gum (AG) and acrylamide (AM)/acrylic acid (AA)‐potassium acrylate (AK) were prepared using a highly practical, homogenous solution polymerization process, conducted under normal atmospheric conditions. The unique characteristics of the gum and the redox pair initiating system (persufate/metabisulfite) favored the crosslinking polymerization, run under concentrated conditions without a need to heat. To produce hydrogel hybrids having the highest gel content and the highest swelling capacity, the preparative process was systematically studied through investigation of the certain reaction variables, i.e., the concentration of AG, initiator, crosslinker, monomer, and AM/AA‐AK mole ratio. The spectral and thermal characteristics of the optimally prepared hydrogel were studied using FTIR spectroscopy and thermogravimetric analysis, respectively.

53 citations


Journal ArticleDOI
TL;DR: In this article, a comparative study of gum arabic yield trends per tree and picking in relation to stand management (by farmers and by researchers) and type (natural and planted) was conducted at two locations in North Kordofan, Sudan, for a three-year period.
Abstract: A comparative study of gum arabic yield trends per tree and picking in relation to stand management (by farmers and by researchers) and type (natural and planted) was conducted at two locations in North Kordofan, Sudan, for a three-year period. In addition, eight-year yield trends in relation to rainfall were compared based on the 1993–2000 gum yield data from 1440 trees. Although the gum arabic yield followed the same trend over time in all stands at both locations, the gum yield from farm stands, whether planted or natural, was 47% to 60% lower than that from research stands. Late tapping reduced the gum yield by 40% and 50% at the two different locations, respectively. Yield was highly affected by rainfall, correlating positively with annual rainfall in six of the eight years of the study. These findings can be used for improving gum arabic yield through management interventions and for predicting yield in relation to stand type, management regime and rainfall.

Journal ArticleDOI
TL;DR: Gum arabic from Acacia senegal and water-soluble soybean polysaccharide extracted from soybean cotyledons have been visualized using atomic force microscopy (AFM) as discussed by the authors.

Journal ArticleDOI
TL;DR: Artificial aging experiments of thin layers of gum arabic on paper or glass carried out with UV-A radiation did not result in changes of the saccharide patterns, in contrast to the simultaneously conducted aging of a drying oil layer.

Journal ArticleDOI
TL;DR: In this paper, the effects of the date and intensity of tapping, rainfall and minimum and maximum temperatures at tapping and gum collection on gum arabic yield were examined for eight years (1992-1999/2000) in a 12-year-old plantation.

Journal Article
TL;DR: Although the external and internal characteristics of bread deteriorated with storage time, addition of hydrophilic gums such as carboxymethylcellulose and CMC improved the characteristics of Bread as compared to control after each storage period.
Abstract: Extended storage of frozen dough resulted in changes in rheological properties, which cause increasing proofing time and ultimately lower loaf volume of bread. The main causes of these changes are ice crystallization, which damage the gluten network. The major objective of this research was to reduce ice crystallization in frozen dough by incorporation of hydrophilic gums such as carboxymethylcellulose (CMC), and gum arabic at different levels. The doughs were stored frozen up to 8 weeks. Bread characteristics were analyzed after every 15 days for specific loaf volume, external and internal characteristics. Specific loaf volume increased significantly with the addition of different levels of gums compared with the frozen control. Although the external and internal characteristics of bread deteriorated with storage time, addition of gum arabic and CMC improved the characteristics of bread as compared to control after each storage period.

Journal ArticleDOI
TL;DR: In transgenic BY2 Nicotiana tabacum (tobacco) cells, a synthetic gene encoding a novel HRGP-based gum is expressed, designated gum arabic-8 or (GA)(8), which has 1.28-fold better emulsification properties than native GAGP.
Abstract: Many plant gums, such as gum arabic, contain hydroxyproline-rich glycoproteins (HRGPs), which are also abundant components of the plant cell extracellular matrix. Here we expressed in transgenic BY2 Nicotiana tabacum (tobacco) cells, a synthetic gene encoding a novel HRGP-based gum, designated gum arabic-8 or (GA)8. (GA)8 encoded eight repeats of the consensus polypeptide sequence of gum arabic glycoprotein (GAGP): Gly-Pro-His-Ser-Pro-Pro-Pro-Pro-Leu-Ser-Pro-Ser-Pro-Thr-Pro-Thr-Pro-Pro-Leu, in which most of the Pro residues were posttranslationally modified to hydroxyproline (Hyp). (GA)8 was expressed as a green fluorescent protein (GFP) fusion protein targeted to the culture medium, (GA)8GFP. The culture of the transgenic cells in a 5-L bioreactor showed that the production of (GA)8GFP was cell growth-associated. The extracellular yield of (GA)8GFP was 116.8 mg/L after 14 days of culture and accounted for 87% of the total fusion protein expressed. (GA)8GFP was purified from the culture medium by a combination of hydrophobic interaction, gel permeation, and reversed phase chromatography. Biochemical characterization indicated that the amino acid composition of the (GA)8 module, after removal of GFP by proteolysis, was virtually identical to that of predicted by the GAGP consensus sequence and that carbohydrate, which occurred as arabinogalactan polysaccharides and small oligoarabinosides O-linked through the Hyp residues, accounted for 84% of the molecules' dry weight. Functional assays showed that (GA)8 exhibited low viscosity in aqueous solution similar to native GAGP. However, neither GFP alone nor the (GA)8 module could emulsify orange oil. However, the fusion protein (GA)8GFP possessed 1.28-fold better emulsification properties than native GAGP. This work demonstrates the feasibility and potential of a synthetic gene approach to the de novo design of novel glycoprotein-based gums and emulsifiers. © 2005 Wiley Periodicals, Inc.

Journal ArticleDOI
TL;DR: In this article, the authors reviewed the environmental and socioeconomic sustainability of the gum arabic farming system in central Sudan and analyzed some of the main factors influencing production in recent decades in order to understand the future trade potential and consequently the smallholder livelihood.
Abstract: The main aim of this study is to review the environmental and socioeconomic sustainability of the gum arabic farming system in central Sudan. A further aim is to analyse some of the main factors influencing production in recent decades in order to understand the future trade potential and consequently the smallholder livelihood. The study shows that end-user imports of gum arabic have increased during recent decades. Gum arabic is mainly for uses such as soft drinks, confectionary, and pharmaceuticals. However, even with this increased demand the production in Sudan, the main country of production, is declining. The producers, mainly smallholders, suffer from fluctuating prices. If the gum arabic farming system should be able to provide the environmental benefits of improved soil fertility and the socioeconomic benefits of risk spreading and dry season income opportunities, the prices paid to smallholders must be stabilized at a fair level, otherwise a shift to other crops or practices might take place.

Journal ArticleDOI
TL;DR: In this article, the authors evaluated the effectiveness of improving halva quality by incorporating non-hydrogenated palm oil, glycerol, soy protein concentrate, gelatin, lecithin, pectin, gum Arabic, sugar powder, and calcium chloride.
Abstract: Emulsion stability (oil separation) in halva is a major problem that affects quality upon storage. Emulsion instability results in toughness, oil separation, and oil contamination on packaging materials. The objective of this study was to evaluate the effectiveness of improving halva quality by incorporating non-hydrogenated palm oil, glycerol, soy protein concentrate, gelatin, lecithin, pectin, gum Arabic, sugar powder, and calcium chloride. Halva was produced by heating sugar (sucrose) solution (65%) containing citric acid (0.65%) and heating to reach 105° C, adding halva root (Saponaria officinalis) extract solution (5.6%) and continuing heating for 60–70 min. This is followed with cooling at room temperature for 15 min and adding tahinia (sesame paste) (1:1) and mixing for 10 min. The additives to improve the quality of halva were incorporated with the sugar solution, during cooking, and with tahinia. The quality of halva was evaluated by measuring the amount of oil separation, microscopic examination...

Journal Article
TL;DR: These ingredients are derived from various species of the acacia plant and are used as ingredients in cosmetics, such as gum arabic as discussed by the authors, which is a technical name for Acacia Senegal Gum.
Abstract: These ingredients are derived from various species of the acacia plant. Only material derived from Acacia senegal are in current use according to industry data. The concentration at which these ingredients are reported tobe used ranges from 9% in mascara to 0.0001% in tonics, dressings, and other hair-grooming aids. Gum arabic is a technical name for Acacia Senegal Gum. Gum arabic is comprised of various sugars and glucuronic acid residues in a long chain of galactosyl units with branched oligosaccharides. Gum arabic is generally recognized as safe as a direct food additive. Little information is available to characterize the extracts of other Acacia plant parts or material from other species. Acacia Concinna Fruit Extract was generally described as containing saponins, alkaloids, and malic acid with parabens and potassium sorbate added as preservatives. Cosmetic ingredient functions have been reported for Acacia Decurrens Extract (astringent; skin-conditioning agent-occlusive) and Acacia Farnesiana Extract (astringent), but not for the other Acacias included in this review. Toxicity data on gum arabic indicates little or no acute, short-term, or subchronic toxicity. Gum arabic is negative in several genotoxicity assays, is not a reproductive or developmental toxin, and is not carcinogenic when given intraperitoneally or orally. Clinical testing indicated some evidence of skin sensitization with gum arabic. The extensive safety test data on gum arabic supports the safety of Acacia Senegal Gum and Acacia Senegal Gum Extract, and it was concluded that these two ingredients are safe as used in cosmetic formulations. It was not possible, however, to relate the data on gum arabic to the crude Acacias and their extracts from species other than Acacia Senegal. Therefore, the available data were considered insufficient to support the safety of Acacia Catechu Gum, Acacia Concinna Fruit Extract, Acacia Dealbata Leaf Extract, Acacia Dealbata Leaf Wax, Acacia Decurrens Extract, Acacia Farnesiana Extract, Acacia Farnesiana Flower Wax, Acacia Farnesiana Gum, and Acacia Senegal Extract in cosmetic products. The additional data needed to complete the safety assessment for these ingredients include (1) concentration of use; (2) identify the specific chemical constituents, and clarify the relationship between crude Acacias and their extracts and the Acacias and their extracts that are used as cosmetic ingredients; (3) data on contaminants, particularly relating to the presence of pesticide residues, and a determination of whether Acacia melanoxylon is used in cosmetics and whether acamelin (a quinone) and melacacidin (a flavin) are present in the Acacias that are being used; (4) skin sensitization study (i.e., dose response to be determined); (5) contact urticaria study at use concentration; and (6) ultraviolet (UV) absorption spectrum; if there is significant absorbance in the UVA or UVB range, then a photosensitization study may be needed. It was also noted that other data may be needed after clarification of the chemical constituents of the Acacia-derived ingredients.

Journal ArticleDOI
TL;DR: Gum exudates from the cashew tree had similar viscosity characteristics to gum arabic, and there were no significant effects of pH, temperature changes or storage time on the viscosities as mentioned in this paper.
Abstract: Gum exudates from the cashew tree had similar viscosity characteristics to gum arabic, and there were no significant effects of pH, temperature changes or storage time on the viscosity. Copyright © 2005 Whurr Publishers Ltd.

Journal ArticleDOI
TL;DR: In this paper, the authors studied the influence of polysaccharides on the physical properties of frozen sucrose solutions (to 57.5 and 67.5% w/w).

Journal ArticleDOI
TL;DR: A suitable mechanism and rate law for the reaction taking place at the surface of the colloidal particle has been proposed and the reducing nature of gum arabic is found be due to the presence of -OH group in the skeleton.

01 Jan 2005
TL;DR: In this article, the authors aimed at decolourizing gum Arabic using activated charcoal so as to improve the quality of gum Arabic before the use of additives on the gum Arabic.
Abstract: This research work is aimed at decolourizing gum Arabic using activated charcoal so as to improve the quality of gum Arabic before the use of additives on the gum Arabic. The experiment was conducted on laboratory scale, the filter fixed bed method was used and the adsorbent (activated charcoal) is a granular of 500µm mesh size. The pH, viscosity and transmittance of each solution were measured before and after passing through the fixed bed of activated charcoal. The results showed that the pH increases from 4.58 to 5.70 and viscosity reduces from 3.75 to 1.85 for unsorted gum solution while pH increases from 4.40 to 5.60 for sorted gum solution. The transmittance values for both sorted and unsorted gum solution increase with increase in wavelength as shown in the results which means decolourization has taken place to a very large extent.

Patent
22 Sep 2005
TL;DR: In this article, the main ingredient of a mixture obtained by mixing 0-1 pt.wt. of starches with 1 pt. of rice powder is discussed. But the main raw ingredient is added with at least one kind selected from carageenan, dextrin, cluster dextrins, guar gum, xanthan gum, pectin, sodium alginate, soybean polysaccharides, chitosan, trehalose, sodium caseinate, albumen powder, lecithin, gelatin, citric acid, calcium carbon
Abstract: PROBLEM TO BE SOLVED: To provide rice noodles improved in quality, e.g. palate feeling (increase of stiffness and strengthening of springiness), and suppression of expansion and turbidity. SOLUTION: The rice noodles have a main ingredient of a mixture obtained by mixing 0-1 pt.wt. of starches with 1 pt.wt of the dried solid of rice emulsion obtained by washing, soaking and grinding rice, or a mixture obtained by mixing 0-1 pt.wt. of starches with 1 pt.wt. of rice powder. In a method for producing the rice noodles, the main raw ingredient is added with at least one kind selected from carageenan, dextrin, cluster dextrin, guar gum, xanthan gum, pectin, sodium alginate, soybean polysaccharides, chitosan, trehalose, sodium caseinate, albumen powder, lecithin, gelatin, citric acid, calcium carbonate, shell calcium, polyglyceryl fatty acid ester, sugar ester, transglucosydase, polyglutamic acid, oligosaccharide, carboxymethyl cellulose, locust bean gum, gellan gum, gum arabic, tara gum, and agar. COPYRIGHT: (C)2007,JPO&INPIT

01 Jan 2005
TL;DR: In this article, the authors aimed at producing gum from cashew tree latex, which can act as substitute for gum Arabic and obtained the best quality with viscosity and pH of 4.52 Ns/m 2 and 4.2 respectively; this is because the natural pH of gum from Acacia Senegal ranges between 3.9 -4.9.
Abstract: This research is aimed at producing gum from cashew tree latex, which can act as substitute for gum Arabic. The method used include drying and size reduction of the exudates gum, sieving of the gum to remove impurities, dissolution of the gum in distilled water, filtration to remove polysaccharide waste and finally concentration and stability of the gum. Glycerine, starch and Zinc oxide are some of the additives used in stabilizing the gum. The pH and Viscosity on addition of various percentage concentration of stabilizing agent were determined. Gum of the best quality was obtained with viscosity and pH of 4.52 Ns/m 2 and 4.2 respectively; this is because the natural pH of gum from Acacia Senegal ranges between 3.9 - 4.9. The gum can be used as an

Patent
01 Sep 2005
TL;DR: In this article, the cation-modified gum arabic is obtained by introducing a specific amount of a quaternary nitrogen-containing group to the gum-arabic and has a cation charge amount controlled within a specific range.
Abstract: PROBLEM TO BE SOLVED: To provide a compound that exhibits improved adsorbability to the hair or to the skin compared with that of conventional cationic polymers, that, when incorporated in a composition for a hair treatment, exhibits improved conditioning effects on rinsing, imparts the hair after dried with flexibility and set effects and has good hair washingoff properties resulting from good emulsifying power and that, when incorporated with a skin cosmetic composition, relieves stiff feelings and dry feelings and improves sticky feelings and slimy feelings to the skin. SOLUTION: The cation-modified gum arabic is obtained by introducing a specific amount of a quaternary nitrogen-containing group to the gum arabic and has a cation charge amount controlled within a specific range. COPYRIGHT: (C)2007,JPO&INPIT

Patent
24 Mar 2005
Abstract: A method of heightening the emulsifying power of gum arabic without causing coloration or offensive-odor emission. The method comprises: a step in which an aqueous solution of gum arabic which has undergone no heat treatment is prepared in a concentration of 50 mass% or lower; and a treatment in which the aqueous solution is held under the conditions of a temperature lower than 60°C for at least 6 hours. Thus, a modified gum arabic can be obtained which is colorless, emits no offensive odor, and has excellent emulsifying power. The modified gum arabic is suitable for use as an emulsifying agent for beverages, snacks, chewing gums, oily perfumes, oily dyes, oil-soluble vitamins, etc.

01 Jan 2005
TL;DR: In this article, the system β-lactoglobulin and gum arabic in combination with each of three different polysaccharides was investigated and shown to form a liquid-like coacervate phase at pH values between 4.5 and 2 and at salt concentrations lower than 60 mM.
Abstract: Whey proteins below their iso-electric pH form complexes with charged anionic polysaccharides. We investigated the system β-lactoglobulin in combination with each of three different polysaccharides. Gum arabic can be classified as a weak polyelectrolyte as it has carboxylic side groups. Both carrageenan and the exopolysaccharide (EPS) used (NIZO B40) are strong polyelectrolytes. β-lactoglobulin and gum arabic form a liquid-like coacervate phase at pH values between 4.5 and 2 and at salt concentrations lower than 60 mM. The strong polyelectrolytes form precipitate-like like

Journal Article
TL;DR: In this paper, the effect of homogenization parameters, arabic gum and modified starch additives on the stability of beverage emulsions was determined on the basis of the characteristics of particle size of dispersed phase vs. homogenisation pressure.
Abstract: The aim of the study was to determine the effect of homogenisation parameters, arabic gum and modified starch additives on the stability of beverage emulsions. Optimal parameters for homogenisation process were determined on the basis of the characteristics of particle size of dispersed phase vs. homogenisation pressure and on the basis of results of emulsion stability measurement. The best among the analysed variants of homogenisation of emulsions with arabic gum appeared to be the application of the pressure range of 45–55 MPa in the first stage followed by the pressure reduction at the second stage to 1/3 of that from the first stage. The analysis of the size distribution of oil particles in the emulsions stabilized by means of arabic gum or modified starch which were homogenised under the same pressure points to the need of a proper selection of homogenisation parameters in respect of the kind of stabilisers.

Patent
14 Jul 2005
TL;DR: In this article, an obstipation and obesity amelioration composition by improving the flavor of psyllium seed gum, removing an unpleasant feeling after its ingestion and reducing intake quantity thereof, but keeping excellent effect.
Abstract: PROBLEM TO BE SOLVED: To obtain an obstipation and obesity amelioration composition by improving the flavor of psyllium seed gum, removing an unpleasant feeling after its ingestion and reducing intake quantity thereof but keeps excellent amelioration effect SOLUTION: This composition comprises psyllium seed gum and gum arabic and the composition may be combined with at least one selected from the group consisting of agar, tara gum, devil's tongue, Locust bean gum, carageenan, glucomannan, gelatin, xanthan gum, guar gum, gellant gum, and further contains gum arabic COPYRIGHT: (C)2005,JPO&NCIPI