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•
26 Oct 1994TL;DR: A rapidly dispersible powder having use as a laxative and fiber supplement, comprising psyllium particles coated with gum arabic, was proposed in this paper. But this powder was not suitable for fiber supplements.
Abstract: A rapidly dispersible powder having use as a laxative and fiber supplement, comprising psyllium particles coated with gum arabic. The present invention also includes a method for making the powder that includes providing an effective quantity of gum arabic to a fluidized bed having the psyllium particles to make the rapidly dispersible powder. The present invention further includes a method for making a constipation treatment and a treatment for fiber supplementation.
5 citations
Patent•
09 Sep 1985
TL;DR: In this article, a starch carboxylic acid ester having a viscosity of 20W 1,000cps (as 30wt% aqueous solution at 25°C) is used in combination with gum arabic as a film-forming agent.
Abstract: PURPOSE: To obtain the pulverized edible oily material having high content of the titled material and excellent durability and storage stability, by using a film-forming agent consisting of a combination of gum arabic and a decom posed starch carboxylic acid ester having a specific viscosity. CONSTITUTION: A starch carboxylic acid ester having a viscosity of 20W1,000cps (as 30wt% aqueous solution at 25°C) is used in combination with gum arabic as a film-forming agent. An edible oily material is pulverized usually by emulsify ing the edible oily material together with the film-forming agent and drying the emulsified liquid. COPYRIGHT: (C)1987,JPO&Japio
5 citations
TL;DR: Sahiner as discussed by the authors, Chemistry Department, Faculty of Sciences and Arts, Canakkale Onsekiz Mart University, Terzioglu Campus, 17100 Canaktale, Turkey.
Abstract: Chemistry Department, Faculty of Sciences and Arts, Canakkale Onsekiz Mart University, Canakkale, Turkey Nanoscience and Technology Research and Application Center (NANORAC), Terzioglu Campus, 17100 Canakkale, Turkey Correspondence Nurettin Sahiner, Chemistry Department, Faculty of Sciences and Arts, Canakkale Onsekiz Mart University, Terzioglu Campus, 17100 Canakkale, Turkey. Email: sahiner71@gmail.com Funding information Canakkale Onsekiz Mart University, Grant/ Award Number: COMU BAP, FDK‐2017‐ 1069; TUBA, Grant/Award Number: GEBIP‐ 2008; Scientific Research Commission of Canakkale Onsekiz Mart University, Grant/ Award Number: COMU BAP, FDK‐2017‐1069
5 citations
04 Mar 2022
TL;DR: In this article , a spray-drying method was used to produce and encapsulate protein hydrolysates of buffalo origin using spray drying with gum arabic and maltodextrin as encapsulating agents.
Abstract: This work aimed to produce and encapsulate protein hydrolysates of buffalo origin using spray drying with gum arabic and maltodextrin as encapsulating agents. The following core ratios were applied: encapsulating agent in the ratios of 1:10 and 1:15, with 50% gum arabic and 50% maltodextrin (50:50), and 70% gum arabic and 30% maltodextrin (70:30). The encapsulated particles were between 2.0 and 20.0 μm. The encapsulation efficiency of the samples was above 95% at the initial time. After 45 days of storage, encapsulation efficiency decreased to values below 60%. The 70:30 samples showed a significant decrease (P < 0.05) in hygroscopicity, moisture and water activity compared with free hydrolysates. The encapsulation process increased the values of oil retention, emulsifying activity and solubility of whey protein hydrolysates for all proportions evaluated, both at the initial time and after 45 days of storage. The branched-chain amino acid concentration was higher in samples encapsulated at the 1:10 ratio. The spray drying encapsulation of buffalo protein hydrolysates with suitable encapsulating agents improves the techno-functional characteristics of these hydrolysates, hence expanding their use in different food matrices and enabling the use of buffalo cheese whey.
5 citations
TL;DR: In this article, the main source of gum arabic in Kenya, Acacia Senegal var. Kerensis, have been evaluated using chemometric methods, including specific optical rotation, viscosity, % nitrogen and composition of galactose, arabinose, rhamnose, equivalent weight and uronic acid content.
5 citations