Gum arabic

About: Gum arabic is a research topic. Over the lifetime, 2197 publications have been published within this topic receiving 47782 citations. The topic is also known as: acacia gum.

Dental alginate impression material

Abstract: The dental alginate impression material comprising a main paste containing an alginate, water and a filler as major components and a setting paste containing calcium sulfate and a liquid component as major components, the both pastes being to be mixed and set, wherein the main paste further contains 0.01 to 15% by weight of one or two or more polysaccharides selected from the group consisting of carrageenan, pullulane, curdlan, xanthane gum, gellan gum, pectin, konjak glucomannan, xyloglucan, guar gum, gum arabic, and locust bean gum, and the setting paste further contains 0.5 to 50% by weight of polybutene, is provided to thereby make the composition superior in preservability, and free from change of viscosity of the main paste with time, from liquid separation and deterioration of the setting paste, and from a delay in setting time due to the preservation.

Crop commercialization and adoption of gum-arabic agroforestry and their effect on farming system in western Sudan

Abstract: Increasing trend in the sole crops commercialization has questioned the sustainability of the traditional gum Arabic agroforestry (Bush-fallow) system in western Sudan. This shift in the farming system from a traditional sustainable system to more commercialized one has resulted in a drastic decline in soil fertility, decreased crop productivity and low gum Arabic production. Therefore, identification of alternative options and incentives are required to ameliorate the negative environmental effects of increasing commercialization trends. This paper takes this issue and empirically investigating the factors influencing the decision to adopt agroforestry using a binary probit model. The results show that farmers with less commercialization, access to credit, less fragmented land, more education, high gum Arabic gate price, located away from the markets, and with more years of experience in farming are more likely to practice the traditional gum Arabic agroforestry system. In contrast, the allocation of more working days for commercial sole crops production, more fragmented land, and higher commercialization index reduces the probability of gum Arabic agroforestry adoption. In conclusion, this dichotomy between sole crop commercialization and traditional gum agroforestry system may be solved through the encouragement of the adoption of the traditional intercropping system with gum tree (Acacia senegal). Production of gum tree (Acacia senegal) itself should be more commercialized and prioritized. Conservation programs should focus on more educated, experienced famers with less fragmentized land if the policy is to promote the sustainable farming system in the region to promote soil fertility and to improve the effect of sole crop commercialization on traditional gum Arabic agroforestry system.

Emulsifiers and emulsions

Abstract: An emulsifier which is a protein/polysaccharide conjugate derived from whey protein and a non-ionic polysaccharide, more particularly dextran, maltodextrin or gum Arabic, is described together with its application in emulsions and beverages.

Autecology of acacia senegal (l.) willd.

Abstract: Acacia senegal (L) Willd. is a small sized tree species of Tropical arid region of Southern West Pakistan. It is well-known for producing gum arabic.

Use of hydrocolloids to improve the quality of vacuum fried jackfruit chips.

Abstract: The aim of this research was to investigate the influence of hydrocolloid pre-treatment, i.e. pectin, carboxymethyl cellulose (CMC), gum arabic and sodium alginate on the quality of vacuum fried jackfruit (JF) chips. The control JF samples (no hydrocolloid treatment) showed higher absorption of oil whereas the oil absorption was less in the hydrocolloid pre-treated samples. The retention of moisture in samples was found to increase with increase in the concentration of hydrocolloids. However, gum Arabic showed maximum moisture retention followed by sodium alginate, pectin and CMC. All the hydrocolloids except gum Arabic were found to increase the L* value of the JF chips compared to the control sample. Color L* value increased up to 10, 6.5 and 8% in fried chips pre-treated with 2% pectin, CMC and sodium alginate, respectively. The color b* value was also found to increase with increase in concentration of hydrocolloids, whereas color a value was found to decrease. Hydrocolloid pre-treatment increased the force required to break the JF chips. Increase in the concentration of pectin and CMC in pre-treatment showed increase in sensory color attribute of the chips.