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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Patent•
11 Jun 1993TL;DR: This composition contains lysolecithin and a glucid polymer chosen from pectin, xanthan, alginate, carraghenate, gum arabic and gum tragacanth and their mixture as mentioned in this paper.
Abstract: This composition contains lysolecithin and a glucid polymer chosen from pectin, xanthan, alginate, carraghenate, gum arabic and gum tragacanth and their mixture.
6 citations
TL;DR: In this paper , the effect of wall material types and concentrations on hygroscopicity, solubility, encapsulation efficiency (EE), flavonoid recovery (FR), and antioxidant activity of catechin nanoemulsion (CaNE) powder produced by foam mat freeze-drying was investigated.
Abstract: This study investigated the effect of wall material types and concentrations on hygroscopicity, solubility, encapsulation efficiency (EE), flavonoid recovery (FR), and antioxidant activity of catechin nanoemulsion (CaNE) powder produced by foam mat freeze-drying. CaNE containing 0.4 g/100 g green tea catechins was ultrasonically fabricated and foamed with hydroxypropyl methylcellulose, as a foaming agent, and three different types of wall materials (maltodextrin [MD], gum arabic [GA], or a mixture of MD and GA [M + G]), at two concentration levels (5 and 10 g/100 g), before being freeze-dried at −50 °C for 48 h. The wall materials increased the hygroscopicity of CaNE powder while improving its water solubility by up to 92%. CaNE containing GA and M + G had higher EE and FR values than that containing MD. MD and M + G samples had higher antioxidant activity than GA. The antioxidant activity of the powder decreased as the concentration of wall material increased. CaNE powder with high EE and FR values, good solubility, and high antioxidant activity can be obtained when using M + G at 5 g/100 g. The findings are significant in providing an efficient method for developing CaNE powder as an effective ingredient for functional foods or beverages.
6 citations
Patent•
20 Dec 2012
TL;DR: A drink which comprises (a) catechin gallate, (b) collagen having an average molecular weight of 4,000 or greater, and (c) at least one kind of a thickening and stabilizing agent selected from among water-soluble soybean dietary fiber, gum arabic, pectin, carrageenan, tamarind seed gum, ghatti gum, alginic acid, polyglutamic acid and a salt thereof and carboxymethylcellulose, wherein the contents (expressed in wt%) [A
Abstract: A drink which comprises (a) catechin gallate, (b) collagen having an average molecular weight of 4,000 or greater, and (c) at least one kind of a thickening and stabilizing agent selected from among water-soluble soybean dietary fiber, gum arabic, pectin, carrageenan, tamarind seed gum, psyllium seed gum, ghatti gum, alginic acid and a salt thereof, polyglutamic acid and a salt thereof and carboxymethylcellulose, wherein the contents (expressed in wt%) [A], [B] and [C] of the aforesaid components (a), (b) and (c) satisfy the requirements: i) 0.06=[A]=0.6; ii) 3.0=([B]/[A])=20.0; and iii) ([C]/[A])=0.4.
6 citations
TL;DR: In this article , the influence of whey protein isolate (WPI), maltodextrin (MD), and their combinations (MD:WPI, 1MD:3 WPI, and 3MD:1WPI) as wall materials for the co-encapsulation of paprika and cinnamon oleoresins (OPC) by emulsification followed by spray drying (150 °C, 6 mL/min) were evaluated.
6 citations