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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
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Journal ArticleDOI
TL;DR: The rheological and interfacial tension properties of almond gum suggest that it may represent a possible substitute of gum arabic in different food applications.
Abstract: Almond gum contains an arabinogalactan-type polysaccharide, which plays an important role in defining its interfacial and rheological properties. In this study, rheological and interfacial properties of almond gum and gum arabic aqueous dispersions were comparatively investigated. The interfacial tension of almond gum and gum arabic aqueous dispersions was measured using the pendant drop method in hexadecane. The asymptotic interfacial tension values for almond gum were significantly lower than the corresponding values measured for gum arabic, especially at high concentration. Rheological properties were characterized by steady and oscillatory tests using a coaxial geometry. Almond gum flow curves exhibited a shear thinning non-Newtonian behavior with a tendency to a Newtonian plateau at low shear rate, while gum arabic flow curves exhibited such behavior only at high shear rate. The influence of temperature (5–50 ℃) on the flow curves was studied at 4% (m/m) gum concentration and the Newtonian viscosities at infinite and at zero shear rate, for gum arabic and almond gum, respectively, were accurately fitted by an Arrhenius-type equation. The dynamic properties of the two gum dispersions were also studied. Both gum dispersions exhibited viscoelastic properties, with the viscous component being predominant in a wider range of concentrations for almond gum, while for gum arabic the elastic component being higher than the elastic one especially at higher concentrations. The rheological and interfacial tension properties of almond gum suggest that it may represent a possible substitute of gum arabic in different food applications.

5 citations

Journal ArticleDOI
TL;DR: In this paper, the authors report on using electrospinning for biomaterials to obtain products with high sustainability and less harm to the environment, which is a growing public interest in utilizing biomass and biom materials.
Abstract: There is a growing public interest in utilizing biomass and biomaterials to obtain products with high sustainability and less harm to the environment. This study reports on using electrospinning te...

5 citations

Journal ArticleDOI
TL;DR: In this article , the effects of polysaccharide and oil types and the methods of applying these complex coacervates as emulsifiers on the stability of emulsion were investigated in terms of storage time and temperature and the presence of salt.

5 citations

Patent
21 Mar 2001
TL;DR: In this article, a heat-resistant rice cake is made mainly of rice starch gained from mung bean starch and rice, and furthermore, may contain a processed food of waxy cornstarch in addition.
Abstract: PROBLEM TO BE SOLVED: To obtain a heat-resistant rice cake excellent in heat resistance with hardly breaking into pieces while cooked, and capable of keeping its favorable palate feeling. SOLUTION: This heat-resistant rice cake is made mainly of rice starch gained from mung bean starch and rice, and furthermore, may contain a processed food of waxy cornstarch in addition. Also it is preferable that the rice cake contains at least one kind of paste material selected from gum guaiac, tara gum, locust beam gum, tamarind gum, cassia gum, xanthan gum, gum arabic, psyllium seed gum, konjak mannan, carrageenan, soybean polysaccharides, sodium alginate, pullulan, and furcellaran.

5 citations

Patent
09 Sep 1983
TL;DR: The pseudoplastic condition of aqueous xanthan gum is reproduced in other less expensive gums used in the bakery trade for flan jellies and similar products, by a preparative method in which a heated solution of a polysaccharide gum is rapidly chilled as discussed by the authors.
Abstract: The pseudoplastic condition of aqueous xanthan gum is reproduced in other, less expensive gums used in the bakery trade for flan jellies and similar products, by a preparative method in which a heated solution of a polysaccharide gum is rapidly chilled. The pseudoplastic condition facilitates dispensing and application and the mobile fluid is stiffened in conventional manner to a gel by reheating and cooling. Preferred polysaccharide gums are locust bean gum, gum arabic, carrageenan, guar, furcelleran and agar.

5 citations


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Performance
Metrics
No. of papers in the topic in previous years
YearPapers
2023147
2022285
2021120
2020128
2019137
2018127