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.

Cat litter material - comprises granulate formed from shredded waste-paper bonded with plastic and/or natural prod. e.g. gum arabic

Abstract: The litter material is of shredded waste-paper formed into granules, with a bonding agent. The latter is of one or more plastics and/or natural products, e.g. PVC, PVP, cornflour or gum arabic. It can also contain an odour-absorbent and/or a dung-degrading enzyme released by the moisture. ADVANTAGE - Low cost, and easy incineration or composting.

The Emulsifying Stability of Gum Arabic using the Local Sesame Oil Obtained from AL-BAHA Area

Abstract: Emulsifying stability of gum arabic(Acacia Senegal) has been studied using local sesame oil obtained from EL-BAHA area Kingdom of Saudi Arabia . The effects of different factors have been studied(concentration ,temperature, stirring time and blending). It has been observed that gum Arabic showed good results the of emulsifying stability(1.00347). It could be concluded that increasing of concentration(1% to 4%) increases the emulsifying stability of all the gum samples(1.00222 to 1.0393). The rising in temperature (30 Co60Co) (1.017278620.99570815) will decline the emulsifying stability of the gum. Increasing the time of stirring (1 – 4m), it will increase the emulsifying stability (1.00347 to 1.05682). Blend of A Senegal and. A. Polyacantha gums that contain 50% l A Senegal and 50% A. Polyacantha was found to possess approximately better emulsifying properties (0.99241) compared to parent Senegal gum (1.00347). The data obtained it can be used for characterization of this gum. These values of emulsifying stability, can serve as a benchmark for other workers to study another functional properties such as emulsifying activity, foaming capacity and encapsulating power. Keywords—F unctionalproperties;emulsifyingstability;Acacia Senegal ; belend.

Frying of the Dispersion Droplets with Varying Contents of Chickpea Flour and Gum Arabic: Product Characterization and Modeling.

Abstract: Dispersions having chickpea (37%, 40%, and 43%, w/w) and gum arabic (0%, 1%, 2%, 3%, 4%, and 5%, w/w) solids were prepared. These dispersion droplets were fried, and the physical, sensory, and microstructural characteristics of the fried products were determined. The oil content in the fried snack decreased up to 20.3% when the level of chickpea and/or gum in the dispersions was increased. The compression curve for fried snack showed 5 major zones and exhibited the failure phenomenon. Failure force (6.5 to 11.4 N) increased with chickpea flour in the dispersions. Fracture strain (12.0% to 19.5%) indicated that all the fried samples were soft‐crisp products. An increase in chickpea flour concentration offered an ovoid/oblong shape of dispersion droplets while falling to oil, and changed the spherical shape of the fried snack. The near‐spherical product could be obtained by using 37% chickpea flour containing 0 to 2% of gum arabic, or with the 40% and 0 to 1% combinations. The hue or dominant wavelength increased from 578.5 nm (flour) to 581.0 to 582.7 nm (product) indicating a shift toward red coloration. A porous microstructure with scattered small cavities and large vacuoles of the fried snack were observed; big vacuoles were located in the inner portion of the fried product. The cells were divided into closed and open cells and were characterized by image analysis. The air cells usually had an elliptical shape with varying sizes; the cell wall thickness was between 12 and 80 μm. An artificial neural network (ANN) structure of 2‐9‐2 was developed for the prediction of sensory overall acceptability and oil content of the fried snack. Chickpea flour is used in several food preparations. The addition of gum arabic affects the textural and structural characteristics, and the sensory acceptance; the fried dispersion droplets have a lower fat content when gum arabic is used compared to samples fried without the addition of gum arabic. The fried dispersion droplets change their shape with the level of the ingredients used in the dispersion.

Effect of Gum Arabic on Organoleptic, Color, pH, Viscosity, and Turbidity of Apple Concentrated Honey Drink

Abstract: Apple concentrated honey drink was modified product from fresh honey with apple concentrated to increase the taste, but there was aglutination because of pectin and tannin in apple concentrated and needed stabilizer as gum arabic. The purpose of this research was to find out the best consentration of gum arabic on apple concentrated honey drink in terms of taste, arorganoleptic (taste and aroma), color (L*, a*, b*), pH, viscosity, and turbidity. The treatments were without gum arabic (P0); gum arabic 0.05% (P1); gum arabic 0.1% (P2); and gum arabic 0.15% (P3). The method of this research was experiment with Completely Randomized Design (CRD) by using 4 treatment and 4 times replication. The data were analyzed by ANOVA and would be continued by Duncan’s Multiple Range Test (DMRT). The result of this research showed that consentration of gum arabic gave highly significant different effect on aroma, pH, viscosity, and turbidity, gave significant different effect on yellowness (b*), and gave no different effect on taste, lightness (L*) and redness (a*). Conclusion of this research was the adding of gum arabic 0.15% (P3) on apple concentrated honey drink gave the best quality of apple concentrated honey drink for taste 4.54±0.65, aroma 6.00±1.01, lightness (L*) 21.73±0.43, redness (a*) 9.78±0.76, yellowness (b*) 5.68±0.80, pH 6.68±0.13, viscosity 1.112±0.003 cP, and turbidity 165.13±1.55 NTU.