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.

Crossflow microfiltration of gum arabic solutions: comparison of the classical system with the co-current permeate flow system

Abstract: Gum arabic is a natural gum exuded mainly by the trees #Acacia senegal#, currently used in the food industries for its emulsifying, thickening and stabilizing properties. Its present processing includes various operations providing a quite turbid product. Crossflow microfiltration could be interesting for the clarification and the cold-pasteurization of the gum arabic solutions. Several experiments were therefore made with the crossflow microfiltration unit at ENSIA, using two different systems: the classical one (without permeate circulation), and the co-current permeate flow system (CCPF) allowing the exploration of the low transmembrane pressures range. With gum arabic solutions of 0.17 g solide g-1 solution and 70°C, the best results after 60 min of filtration (105.7 L h-1 m-2, 4.4% of solide retention and 83.4% of clarification) were obtained with the CCPF system at low transmembrane pressure and high crossflow velocity (0.3 bar and 7.5 ms-1). (Resume d'auteur)

Palladium nanoparticles supported on gum arabic as a reusable catalyst for solvent-free Mizoroki-Heck reaction

Abstract: Palladium nanoparticles (2–8 nm) supported on gum arabic has been prepared under green conditions in water. Gum arabic has been used as both support and reducing agent. These nanoparticles have been characterized by UV–Vis, XRD and EDX spectra as well as SEM and TEM images. The nanoparticles have been applied as the catalyst in Mizoroki-Heck reaction of different aryl halides (I, Br, Cl) with butyl acrylate in the presence of n-Pr3N under solvent-free conditions at 140 °C. The reusability of the catalyst was also checked for five consecutive runs.

Acacia gum (gum arabic)

Abstract: Acacia gum (AG) is the dried gum of the stem and branches of acacia trees (family leguminosae) and various other acacia trees throughout the world and it is often referred to commercially as gum arabic. AG is a complex polysaccharide consisting mainly of calcium salts of polyarabic acid, but also contains magnesium and potassium ions. It is a high molecular weight polysaccharide molecule containing Dgalactopyranose, D-glucuronic acid, L-rhamnopyranose and L-arabofuranose. On hydrolysis, acacia yields hexoses, arabinose, galactose, rhamnose and glucuronic acid. AG is generally recognized as safe by the US FDA. It is widely used in the production of foods such as puddings, frostings, candy, beverages and chewing gum. It has demulcent properties and is often added to medicines for that purpose [1–4]. AG is a water soluble fermentable polysaccharide resistant to gut enzymes and thus can be described as a dietary fiber. The principle fermenter bacteria capable of using acacia as the only carbohydrate source are bacteriods and bifidobacterium. The proportion of these flora rise after acacia ingestion and return to initial levels after cessation of ingestion. AG is completely degraded in the colon [5]. The energy value of AG is 14.7 ± 0.5 kJ/g, lower than the energy value of starch 17.4 ± 0.4 kJ/g [6]. AG administered to men for 3 weeks has no effect on glucose tolerance, but decreases serum cholesterol [7].