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.

Oil-in-water organophosphorus insecticidal emulsion

Abstract: An oil-in-water insecticidal emulsion comprising 1 to 50% by weight of as an insecticidally active liquid ingredient at least one organophosphorus compound having a water-solubility of 1,000 ppm or less at a temperature of 10° C.; 2 to 10% by weight of polyvinyl alcohol or gum arabic; and an appropriate amount of a thickener with the balance being water.

Rheology of Rice Flour Dough with Gum Arabic: Small and Large-Deformation Studies, Sensory Assessment and Modeling

Abstract: The absence of gluten protein makes the rice flour doughs difficult to handle when flattened/sheeted products are to be prepared. The rheological, sensory and microstructural changes in rice flour doughs having gum Arabic (0% to 5%, w/w) and moisture contents (44% to 50%) were studied for improving the dough handling characteristics. Rheological parameters like storage modulus (G') and complex viscosity (η*) decreased with an increase in moisture content while loss angle (δ) increased. A power-law type equation was suitable to relate angular frequency (ω) with G', G", and η* (0.814 ≤ r ≤ 0.999, P ≤ 0.01). An increase in gum and moisture contents increased δ from 6.9° to 15.5° but decreased the energy required for compression/flattening. The 6-element spring-dashpot model was suitable (r ≥ 0.991, P ≤ 0.01) for creep curves. The sensory panel had the opinion that dough with a low to moderate hardness between 3 and 4, and stickiness of ≤ 3.5 was suitable for the purpose of flattening in relation to the preparation of sheeted/flattened products; the appropriate condition for dough formulation was with the moisture and gum contents of 47.0% to 47.9% and 1.55% to 2.25%, respectively to offer the desirability index between 0.50 and 0.52. The microstructure of the rice flour dough in the absence of gum Arabic appeared to possess loosely bound flour particles. The presence of gum provided a coating on flour particles to yield dough having good cohesive microstructure.

Double-layered emulsions as beverage clouding agents

Abstract: There is a constant interest in finding alternatives to gum arabic in flavour and beverage industries The ability to prepare beverage-cloud emulsions using a layer-by-layer deposition technique was developed with extremely low usage levels of proteins and polysaccharides Sodium caseinate (S) and β-lactoglobulin (L) were selected to stabilize the primary emulsions Polysaccharides of sodium alginate (A), ι-carrageenan (C), gum arabic (G) and pectin (P) were evaluated as secondary layers Polysaccharide concentration was optimized based on droplet size and ζ-potential The performance of double-layered emulsions in beverage-cloud applications was evaluated Polysaccharide concentration and pH were found critical to the formation of stable multilayered emulsions Protein and polysaccharide type also impacted droplet size and ζ-potential of multilayered emulsions β-Lactoglobulin was found to be better than sodium caseinate in forming protein–polysaccharide interfacial complexes, as demonstrated by smaller mean droplet diameters (MDD) of L–A, L–P and L–C than those of S–A, S–P and S–C It was also found that the polysaccharide concentration has to be above a critical value (02–05 wt% depending on the type of polysaccharides) to prevent multilayered emulsions from bridging flocculation Data showed that double-layered emulsions of L–A, L–C and L–G formed by electrostatic deposition could provide the same performance as traditional emulsifiers of gum arabic (G) and modified starch (M) After four weeks of storage at room temperature, beverage clouds stabilized with G, M, L–A, L–C and L–G showed MDDs of 068, 067, 090, 082 and 065 µm, respectively, and turbidity losses of 18, 28, 22, 19 and 25%, respectively Copyright © 2014 John Wiley & Sons, Ltd

Encapsulation of black pepper seed oil using maltodextrin and pea protein.

Abstract: The goal of this research was to determine the physicochemical and emulsifying properties of pea protein, gum arabic, and maltodextrin and to investigate their potential for stabilizing black pepper seed oil emulsions and acting as carrier materials for spray dried microcapsules. The moisture content and water activity of pea protein and maltodextrin (∼5.5 g/100 g and ∼0.22) were found to be significantly lower than that of gum arabic (11.5 g/100 g and 0.46) whereas the glass transition temperatures of pea protein and maltodextrin (∼99.4 ℃) was significantly higher than that of gum arabic (72 ℃). Pea protein showed the highest viscosity (53.8 mPa s), the lowest surface tension (42.5 mN/m), and interfacial tension (10.5 mN/m) among the biopolymer materials studied. A mixture design was employed to investigate the effect of biopolymer formulation on droplet size and creaming stability of black pepper seed oil emulsions. Stable emulsions with relatively smaller droplet size were spray dried to produce microcapsules. Spray dried black pepper seed oil microcapsules produced with 1% pea protein and 39% maltodextrin had low surface oil (∼0.8%) and high encapsulation efficiency (95%). The results of this study suggest that pea protein in combination with maltodextrin can be used as carrier materials in encapsulation of black pepper seed oil.

Citrus oil and other oils having enhanced specific gravity, and use thereof

Abstract: Polyol benzoate such as glyceryl tribenzoate or propylene glycol dibenzoate or a mixture of the two is combined with an edible oil such as citrus oil or coconut oil to form a mixture having an enhanced specific gravity. The mixture is emulsified by the addition of an aqueous solution of gum arabic. The emulsion is mixed with a beverage base of approximately the same specific gravity.