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•
10 Jan 2008
TL;DR: In this article, the authors proposed a porridge that contains cereal flakes, cream of plant origin, slices of fruit and or berries, fructose, an aromatizer, vitamins and/or mineral additives, gum arabic at the preset ratio, which enables to improve recovery characteristics, homogeneity and plasticity of the porridge suggested.
Abstract: FIELD: food industry. ^ SUBSTANCE: the first composition of the porridge in question contains cereal flakes, cream of plant origin, slices of fruit and/or berries, fructose, an aromatizer, vitamins and/or mineral additives, gum arabic at the preset ratio. The second composition contains cereal flakes, cream of plant origin, common salt, a dietary aromatizer, mushroom powder or slices of dried mushrooms, or slices of dried meat, powders of dried vegetables and/or greens, vitamins and/or mineral additives, gum arabic at the preset ratio. The innovation enables to improve recovery characteristics, homogeneity and plasticity of the porridge suggested. ^ EFFECT: higher efficiency of manufacturing. ^ 6 cl, 2 tbl
5 citations
TL;DR: In this paper, the impact of gum Arabic from Acacia senegal var. Kerensis on the general acceptability of jam and marmalade was evaluated using semi-trained panelists.
Abstract: Jams and marmalades are some of the most popular food products because of their low cost, all year long availability and appealing sensory properties. These products are described as gels with pectin as the gelling agent used in its formulation. Gels are a form of matter intermediate between a solid and a liquid. They consist of polymeric molecules cross-linked to form tangles, and interconnected molecular network immersed in a liquid medium. However, the jams and marmalades require stabilization by hydrocolloids. The most common hydrocolloid stabilizer is pectin which is available as a low methoxy pectin or high methoxy pectin. Unfortunately, under mechanical stress, pectin gels may be damaged leading to the release of colloidal water. The release of the colloidal water is termed as syneresis. This problem may be solved by integrating pectin with other stabilizers having thickening properties. Jams were prepared using plums and pineapples while marmalades were prepared from oranges and lemons. Gum Arabic from Acacia senegal var. kerensis was added in the range of 1% - 5% which fell within the additives category. The prepared jams and marmalades underwent sensory evaluation using semi-trained panelists. The prepared jams and marmalades showed no evidence of syneresis. The jams and marmalades were subjected to a sensory panel who scored the different attributes against a 7-point hedonic scale. Gum Arabic at different levels was found to have a significant contribution to the consumer acceptance of the fruit spreads prepared. This is the first time that syneresis reduced jams and marmalades containing gum Arabic from Acacia senegal var. kerensis are being reported. Sensory evaluation was carried out on different fruit spreads used in the study to assess the impact of gum Arabic from Acacia senegal var. Kerensis. The parameters include taste, texture, spreadability, aroma, flavour, colour and general acceptability. Red plum jam and Pineapple jam had its best performance for general acceptability use at 5% level of gum Arabic whereas 4% gum Arabic level performed best for general acceptability for Orange marmalade and 5% level best for Lemon marmalade in terms of general acceptability.
5 citations
01 Sep 2016
TL;DR: In this article, the effect of the amount used and the stirring rate on the average diameter, oil recovery and encapsulation efficiency of roasted coffee oil in enzimatically crosslinked gelatin and gum Arabic microcapsules was evaluated.
Abstract: The roasted coffee oil is a coffee industry byproduct composed by a great number of compounds including the volatiles, responsible by coffee aroma. The main objetive of the present work is the encapsulation of roasted coffee oil in enzimatically crosslinked gelatin and gum Arabic microcapsules. The microcapsules were obtained by complex coacervation. The effect of the roasted coffee oil amount used and the stirring rate on the average diameter, oil recovery and encapsulation efficiency were evaluated. The microcapsules presented average diameter up to 29.30 ± 1.28 µm with narrow size distributions. The results varied from 78.45 ± 2.47 to 100.70 ± 5.23 % (oil recovery) and 32.50 ± 3.53 to 71.00 ± 4.24 % (encapsulation efficiency). The water sorption isotherm of microcapsules was evaluated at 25 oC and the results were fitted with the Guggenhein-Anderson-de Boer (GAB) model, presenting a R 2 equal to 0.9892 and “J” shape behavior. Finally, the crosslinking reaction was investigated by Fourier Transform Infrared Spectroscopy (FTIR), showing that the crosslinking reaction promoted by transglutaminase introduced a band in microcapsules spectra located at 1550 cm -1 corresponding to the monosubstituted amide.
5 citations
Patent•
11 Mar 2004
TL;DR: In this article, a general-purpose powdery vitamin E with excellent fluidity is proposed, which is produced by using a vitamin E-containing oil, gum arabic, modified starch, disaccharide, dextrin or the like by a fluidized-bed layering granulating method.
Abstract: PROBLEM TO BE SOLVED: To provide a general-purpose powdery vitamin E with excellent fluidity. SOLUTION: The granular vitamin E-containing powder is produced by using a vitamin E-containing oil, gum arabic, modified starch, disaccharide, dextrin or the like by a fluidized-bed layering granulating method. The vitamin E-containing powder has 50-1,000 μm, preferably 100-710 μm average particle diameter, 0.5-0.9 g/ml balk density and excellent preservation stability, is heavy and exhibits excellent fluidity. COPYRIGHT: (C)2004,JPO
5 citations