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.
Papers published on a yearly basis
Papers
More filters
Patent•
[...]
17 Dec 2007
TL;DR: In this article, a gum system consisting of Gum Arabic, carboxymethylcellulose and Gellan gum is used as a flat icing for baked products such as doughnuts.
Abstract: This invention provides compositions for flat icings. The compositions comprises a gum system comprising Gum Arabic, carboxymethylcellulose and optionally, Gellan gum. The composition can be used as a flat icing for baked products such as doughnuts. Also provided is a method for using the composition as a flat icing and as a glaze.
4 citations
TL;DR: Combretum nigricans is the major source of commercial “gum combretum” which is widely available in West African markets as mentioned in this paper, however it has an unfortunate reputation for self-adhesion to form “blocked” gum, although it is desirable for some commercial applications if stored and used appropriately.
Abstract: SUMMARY Combretum nigricans is the major source of commercial “gum combretum” which is widely available in West African markets. Although not permitted in foodstuffs by regulatory authorities it has been used as an adulterant of gum arabic (Acacia Senegal) with adverse results because the desirable properties of the latter are thereby greatly reduced. Gum combretum itself has an unfortunate reputation for self-adhesion to form “blocked” gum, although it is desirable for some commercial applications if stored and used appropriately. 13C Nuclear magnetic resonance spectrometry and degradative procedures have shown the essential difference in chemical structure involved; the constituent rhamnose and uronic acid units, which occupy peripheral, chain-terminal structural positions in gum arabic, are located in internal positions in gum combretum.
4 citations
TL;DR: In this paper, the usefulness of a commercially available ELISA system for the detection of these compounds in food was studied as a screening technique for gum arabic, and the results confirmed that the assay system was capable of determining aflatoxin in the concentration range 2.0-200 p.p.b.
4 citations
Journal Article•
TL;DR: In this article, the effect of GF and calcium lactate treatment on the post-harvest quality of whole peach fruits stored for 32 days at 10 0 C was investigated, where different concentrations of additives were prepared e.g. xanthan gum and glycerin.
Abstract: Effect of edible gum and calcium lactate treatment on the post-harvest quality of whole peach fruits stored for 32 days at 10 0 C were investigated. Different concentrations of additives were prepared e.g. peaches in treatments AS 1 and AS 2 were dipped in (1%) and (2%) calcium lactate solution respectively for 20 minutes and coated with xanthan gum (1%) + glycerin (2.5%), whereas peaches in treatments AS 3 and AS 4 were dipped in (1%) and (2%) calcium lactate solution respectively for 20 minutes and coated with gum arabic (1%) + glycerin (2.5%) respectively. Treatment AS 0 was left as control. The fruits were packed in corrugated soft board cartons and stored for the whole period of one month at ambient temperature and analyzed physicochemically i.e. total soluble solid, pH, ascorbic acid, titratable acidity, sugar acid ratio, % weight loss, % decay index, firmness and sensory (color, flavor, texture and overall acceptability) at every 4 days of storage interval. Statistical analysis showed that storage intervals and treatments had significant (P<0.05) effect on the quality characteristics of the whole peach fruits throughout storage. Physicochemical analysis of peach fruits disclosed that (1%) and (2%) calcium lactate solution and edible coating of xanthan gum (1%) + glycerin (2.5%) treated fruits had little improvement on shelf life extension of peach fruit while (1%) and (2%) calcium lactate solution and edible coating of gum arabic (1%) + glycerin (2.5%) treated fruits had shown better improvement. There was an increasing trend in TSS (8.37 - 10.93 o brix), pH (3.83-4.32), sugar acid ratio (9.32-14.85), weight loss (0- 4.66 %), decay index (0 - 42.73%) and a decreasing trend in firmness (1.8-0.31 kg), acidity % (0.90 - 73%), ascorbic acid content (7.0 - 4.25 mg/100g). There was a gradual decrease in color (8.1- 4.0), texture (8.4-5.5), flavor (8.3 - 4.7) overall acceptability (8.3 - 4.7). The maximum mean value for TSS was observed in treatment AS 0 (10.02), pH AS 0 (4.198), acidity % AS 4 (0.86), sugar acid ratio AS 0 (13.18), ascorbic acid AS 4 (5.85), weight loss % AS 0 (4.08), firmness AS 4 (1.31), decay index % AS 0 (22.91), color AS 4 (7.17), texture AS 4 (7.51), flavor AS 4 (7.34) and overall acceptability AS 4 (7.34). Key Words : Peach fruit
4 citations
Patent•
15 Oct 1998
TL;DR: In this paper, a powdery oil and fat composition is prepared by gradually adding the oily component to the gum arabic and saccharides previously dissolved in water and homogenizing after preemulsification thereby emulsifying.
Abstract: PROBLEM TO BE SOLVED: To obtain a stable powder composition which suffers no effusion of oily components and is excellent in solubility in water and free from a protein by employing a specific amount, relative to the oily components, of gum arabic and saccharides. SOLUTION: The wt. ratio of an oily component to gum arabic is 2:1 to 1:5 and the wt. ratio of the gum arabic to saccharides is 5:1 to 1:100. The saccharides are preferably at least one selected from monosaccharides, disaccharides and derivatives thereof, that is, sugar alcohols. A powdery oil and fat composition is preferably prepared by gradually adding the oily component to the gum arabic and saccharides previously dissolved in water and homogenizing after preemulsification thereby emulsifying. As a homogenizing machine can be used a homogenizer, a homomixer and the like. Powdering of the emulsion is suitably carried out by spray drying. As the oily components can be exemplified vegetable and animal oils and fats, oil-soluble vitamins, oil-soluble perfumes, sterols, oil-soluble emulsifier and the like.
4 citations