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.
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TL;DR: Gum arabic-based copolymer has been synthesized by free radical polymerization of methacrylic acid (MAA) onto GAs in the presence of potassium persulfate (KPS) as mentioned in this paper.
8 citations
TL;DR: In this paper, the development of the gum arabic market chains in Cameroon, Niger and Senegal, in order to evaluate the limiting factors and identify appropriate strategies to the sector progress, are reviewed.
Abstract: As gum arabic is widely used in food and non-food industries, demand is high all over the world. Still, smaller production countries in West Africa such as Cameroon, Niger and Senegal seem to have so many difficulties producing and commercializing gum arabic that their market shares have declined significantly over the years despite their production potential. This paper reviews the development of the gum arabic market chains in Cameroon, Niger and Senegal, in order to evaluate the limiting factors and identify appropriate strategies to the sector progress. The main challenges in production and commercialization are limited knowledge and management of resources, pricing and quality. Some of the general strategies that could improve performance are the professionalization of the sector, the integration of Acacia senegal development into rural economic activities, capacity building for producers and other actors, and the organization of the marketing system.
8 citations
Patent•
21 May 1990
TL;DR: A mixture of skim milk or low fat milk and (A) 0.18-0.80% by weight based on the weight of the milk of a mixture of (a) 88-89 % by weight of microcrystalline cellulose and (b) 11-12% by value of carboxy-methyl cellulose was used by as mentioned in this paper.
Abstract: A mixture of skim milk or low fat milk and (A) 0.18-0.80% by weight based on the weight of the milk of a mixture of (a) 88-89% by weight of microcrystalline cellulose and (b) 11-12% by weight of carboxy-methyl cellulose and (B) 0.1-1.0% by weight based on the weight of the milk of gum arabic.
8 citations
TL;DR: It is suggested that the enhanced saltiness and sodium retention on the mucosa were possibly due to the mucopenetration ability of gum arabic, which would be useful for the design of low-salt liquid/semi-solid foods and has implications for novel food formulations to enhance flavor and nutrient delivery.
Abstract: Salt reduction in liquid/semi-solid processed foods remains a significant challenge as these foods contribute mostly to the high dietary sodium intake in our daily life. From the results of a taste contrast and quantitative saltiness analysis with trained panels, we found that the addition of high amounts of gum arabic could enhance the saltiness perception of standard NaCl solution and enable a 30% reduction of salt in yogurt drink and mayonnaise without impacting the saltiness perception. Via in vitro sodium retention experiments conducted using ex vivo porcine tongue, simulated tongue and Transwell methods, we suggested that the enhanced saltiness and sodium retention on the mucosa were possibly due to the mucopenetration ability of gum arabic. This finding would be useful for the design of low-salt liquid/semi-solid foods and has implications for novel food formulations to enhance flavor and nutrient delivery.
8 citations
Patent•
11 Jun 1980
TL;DR: In this article, a carotenoid pharmaceutical quickly dissolving in water and giving an aqueous soln was prepared by mixing and crushing a caroxenoid, gum arabic and additives for pharmaceutical preparation.
Abstract: PURPOSE: To prepare a carotenoid pharmaceutical quickly dissolving in water and giving an aqueous soln. with good clarity, by mixing and crushing a carotenoid, gum arabic and additives for pharmaceutical preparation. CONSTITUTION: A carotenoid, e.g., β-carotene or conthaxanthane, 4% or more gum arabic and at least one additive for pharmaceutical preparation selected from sucrose, glucose, butylated hydroxyanisole, cyclodextrin, etc. are mixed and crushed by a ball mill, a hammer mill, etc. COPYRIGHT: (C)1982,JPO&Japio
8 citations