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•
09 Apr 2003
TL;DR: In this paper, the authors proposed a W/O/W-type compound emulsion having a viscosity of 3,000-15,000 mPa at 30 deg.C.
Abstract: PROBLEM TO BE SOLVED: To provide a W/O/W-type compound emulsion having high stability with time and a good feeling in use, and suitably usable in pharmaceuticals and cosmetics. SOLUTION: This W/O/W-type compound emulsion having a viscosity of 3,000-15,000 mPa.s at 30 deg.C, includes (A) at least one component selected from gum Arabic, alginic acid, carrageenan, agar-agar, guar gum, quince seed, tamarind gum, dextrin, dextran, starch, locust bean gum, karaya gum, tragacanth gum, pectin, quince, chitosan, xanthan gum, gellan gum, hyaluronic acid, pullulan, methyl cellulose, ethyl cellulose, hydroxyethyl cellulose, hydroxypropyl cellulose, hydroxypropylmethyl cellulose, carboxymethylcellulose, cationized cellulose, polyacrylic acid amide, polyvinyl alcohol and polyvinylpyrrolidone and (B) a silicone oil.
5 citations
TL;DR: In this paper , 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.
5 citations
Patent•
08 Jul 2011
TL;DR: In this article, an emulsifying composition that is characterised by containing (A) edible oil materials, (B) sucrose diacetate hexa-isobyrate (SAIB), (C) octenyl succinic acid modified gum arabic, (D) polyalcohol and (E) water.
Abstract: Provided is an emulsifying composition that is characterised by containing (A) edible oil materials, (B) sucrose diacetate hexa-isobutyrate (SAIB), (C) octenyl succinic acid modified gum arabic, (D) polyalcohol and (E) water. Compared to conventional emulsifiers that are prepared using gum arabic, the particles are finer and an even, easily prepared emulsifier composition can be obtained.
5 citations
TL;DR: In this article, the authors optimize the antioxidant capacity (CAx), anthocyanins (CA) and rehydration (CR) microencapsulated powder cranberry; based on the mixture of hydrocolloids gum arabic, maltodextrin and modified starch.
Abstract: The aim this work was to optimize the antioxidant capacity (CAx), anthocyanins (CA) and rehydration (CR) microencapsulated powder cranberry; based on the mixture of hydrocolloids gum arabic, maltodextrin and modified starch. Cranberry variety Biloxi was used in mature state which the juice is extracted, and solutions were prepared whose composition by weight was 85% juice and 15% of mixtures of gum arabic, maltodextrin and modified starch in different proportions according to the design simplex with extended centroid. Microencapsulation was performed by spray drying at a temperature of 120 °C to obtain microencapsulated cranberry powder, which CAx, CA and CR were determined. ANOVA was performed for regression models being chosen that showed significance (p 0.7). The model was significant (p 0.9) was the special cubico, from which the values that maximize the CAx (52.7% inhibition) and CA (81.56 mg cyanidin 3-glucoside / 100 g) were maltodextrin (11.89%), as amended (12.13%) starch and gum arabic (75.98%). However, the proportions used for CR of microencapsulating had no significant effect.
5 citations