Topic
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.
Papers published on a yearly basis
Papers
More filters
TL;DR: In this paper, a detailed assessment of the emulsifier activities of the gum talha fractions demonstrated that it is the second component eluted with water that has easily the highest emulsifying activity and emulsion-stabilising properties.
Abstract: Hydrophobic chromatography using phenyl Sepharose Cl-4B has been used to fractionate gum talha into a range or components, similar to those previously reported for gum arabic. In particular two fractions with emulsifying properties were eluted from the column with water. A detailed assessment of the emulsifier activities of the gum talha fractions demonstrated that it is the second of these components eluted with water that has easily the highest emulsifying activity and emulsion-stabilising properties. Concentration dependence experiments showed that it is much more active than the original unfractionated gum, and about 2-5 times as active as the next most active component. This very active emulsifier component was obtained in a yield of 8 g kg−1 from the original gum talha and has the highest protein concentration of all the gum talha components. Experiments using gum reconstituted from its individual components showed that although the other components are less active they do contribute to the emulsification properties of the whole gum.
10 citations
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
10 citations
Patent•
02 Aug 1972
TL;DR: In this paper, a synthetic clove oil is encapsulated in a gelatine-gum arabic complex by first dispersing the oil in a hot solution of gelatin or gum and then stirring the mixture with continued stirring.
Abstract: 1284151 Microcapsules INTERNATIONAL FLAVORS & FRAGRANCES Inc 1 June 1970 [18 Aug 1969 18 Nov 1969] 26230/70 Heading B8C [Also in Division A2] Minute capsules of 50-500 microns diameter containing a volatile flavouring material, for incorporation in tobacco compositions (see Division A2), have rigid walls which are heat rupturable with a crackling sound and may be made from gelatine-gum arabic or gelatinecarrageenan complexes, phased out succinylated gelatines, or ethyl cellulose. In the examples, a synthetic clove oil is encapsulated in a gelatine-gum arabic complex by first dispersing the oil in a hot solution of gelatine or gum arabic and then stirring in a hot solution of gum arabic or gelatine respectively and cooling the mixture with continued stirring, or by adding the oil to a hot stirred mixture of precipitated gelatine in gum arabic solution (produced by mixing hot solutions of each) and subsequently cooling with continued stirring. Glutyraldehyde is added in some of the examples to harden the formed capsules, and in one example sodium benzoate is also added.
10 citations
03 Nov 2011
TL;DR: It was found that the arabinogalactan protein complex (AGP) in gum arabic might be the main source of molecular association though it only represents about 10% of the total gum, and the non-Newtonian behavior of gum arABic solution vanished after AGP was removed from the solution.
Abstract: Gum arabic solution is generally regarded as a Newtonian liquid with an anomalous low viscosity. However, recent research on the rheological properties of gum arabic in water has shown that it is not simply Newtonian. In this work, rheological properties of gum arabic solutions were investigated, with emphasis on its non-Newtonian behaviour of shear thinning and thixotropy, and interpreted based on molecular association in the solution. It was found that the arabinogalactan protein complex (AGP) in gum arabic might be the main source of molecular association though it only represents about 10% of the total gum. The occurrence of AGP micelles endowed the gum arabic solution with non-Newtonian behaviour of shear thinning and thixotropy. This fact was evidenced by using single-walled carbon nanotubes (SWNTs) to trap AGP. The non-Newtonian behavior of gum arabic solution vanished after AGP was removed from the solution.
10 citations
Patent•
29 Jun 1978
TL;DR: An edible seamoss composition containing water, gum arabic, dry linseed, seamoss, milk sweeteners and flavoring was used as a base for stabilized drinks as mentioned in this paper.
Abstract: An edible seamoss composition containing water, gum arabic, dry linseed, seamoss, milk sweeteners and flavoring. The composition may be used as a base for stabilized drinks.
10 citations