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.

Production of emulsified composition of medium-chain triglyceride

Abstract: PURPOSE: To obtain the titled stable composition, by incorporating an oily mixture consisting of a medium-chain triglyceride and sucrose isobutylacetate or polyglycerol acetate with an aqueous solution of a natural gum substance, and emulsifying the resultant mixture. CONSTITUTION: 20pts.wt. or less oily mixture consisting of 40W99.9wt% medium- chain triglyceride, e.g. triglyceride of caproic acid, caprylic acid and capric acid, and 0.1W60wt% sucrose isobutylacetate or polyglycerol acetate is incorporated with ≥80pts.wt. 40wt% or less aqueous solution of a natural gum substance, e.g. gum arabic, xanthan gum or tragacanth gum, to give an emulsified composition having excellent emulsion stability and good flavor. The resultant emulsified composition can be lightly taken as a drink at any time and is excellent for portable use. COPYRIGHT: (C)1984,JPO&Japio

Bioedible coating of meat using garlic, cinnamon and turmeric

Abstract: Garlic, cinnamon and turmeric are found to have natural antimicrobial properties. As these spices are used for preparing food items, it acts as an enhancer in taste as well. Utilising these properties, coating of protein rich food items was done with garlic and cinnamon aqueous paste and extract with range of 0.08g to 0.16 g/g of solid food product. The efficiency of three different binding agents namely, agar, corn-flour and gum Arabic was tested. Because of the bio-edible coating, a modified atmosphere is created which slows down the growth of microbial flora. The paste of Garlic and Cinnamon with Gum Arabic as the binding agent has been found to show maximum increase in shelf life.

Microencapsulación mediante secado por aspersión de aceite de mora (Rubus glaucus) extraido con CO2 supercrítico

Abstract: Blackberry oil is a natural ingredient with potential in cosmetics and food industry, however, it experiences oxidative degradation at ambient conditions. Therefore, oil was obtained from blackberry seeds by supercritical fluid extraction and then was microcapsulated by spray drying. The influence of different operating conditions during freeze-drying towards yield and encapsulation was evaluated. Masterdry, gum arabic and maltodextrin were used as wall materials. Morphology and size of the microcapsules were also studied. Inlet temperature was the only statistically significant variable in process yield and efficiency when gum arabic and masterdry were used. Feed flow rate was statistically significant only for process yield and it was influenced negatively when maltodextrin was used. Gum arabic was the best wall material among the three studied. Microcapsules with sizes between 8.2 and 14 µm were obtained; continuous wall and no apparent cracks were observed. It was also seen that the fatty acid profile was mostly conserved after microencapsulation process carried out with the three wall materials

Arabic Gum in Oenology

Abstract: Gum arabic is an exudate obtained from Acaia senegal and Acacia seyal. In its natural state, it appears as round nodules, almost transparent, amber in colour. Saharan gum arabic has a long history and is harvested in Mauritania, Senegal, Mali, Burkina Faso, Niger, Nigeria, Chad, Cameroon, Sudan, Eritrea, Somalia, Ethiopia and Kenya. Traditionally harvested by semi-nomadic desert pastoralists in the course of their season (harvesting usually begins in July), and exported at the start of the dry season (November). Gum arabic exports are (2008) estimated at 60,000 tonnes, having recovered from 1987-1989 and 2003-2005 crises caused by the destruction of trees by desert locust.