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.

Chapter 6:Gum Arabic and other Exudate Gums

Abstract: Natural exudate gums such as gum acacia, tragacanth and karaya have been used in food, pharmaceutical and medicine, mainly as bulking agents, adhesives and for emulsifying oily preparations and beverages. Recently, the structural properties responsible for these functionalities have been elucidated, enabling a more extensive and quantitative application. These natural products have, in the past, been used without detailed chemical and physical characterisation. Now the regulatory requirements have become more stringent and are described in the paper.

Microencapsulated bioactive components as a source of health

Abstract: Microencapsulation technology is an alternative to stabilize stress factors and protect food ingredients or additives, which include environmentally sensitive bioactive principles in protective matrices to increase their functionality and life span. The objective of this research was to study conditions to obtain microcapsules with antioxidant capacity from a maqui (Aristotelia chilensis [Molina] Stuntz, Elaeocarpaceae) leaf extract by emulsification and subsequent retention after microencapsulation. Microcapsules were produced by water-in-oil emulsion (W/O) using a phase of the aqueous maqui leaf extract and gum arabic, and a liquid vaseline phase. Maqui leaf extract antioxidant capacity was 99.66% compared with the aqueous phase of the emulsion at 94.38% and 93.06% for 5% and 15% gum arabic, respectively. The mean yield of maqui leaf extract microencapsulation with 5% gum arabic varied between 38 and 48%, whereas with 15% gum arabic it was 39%. Once the antioxidant microcapsules were formed, mean extract antioxidant capacity ranged between 30 and 35%. Both yields responded similarly to changes in gum arabic concentrations (5% and 15%) in the aqueous phase of the emulsion; 5% concentration produced a microcapsule size from 1.0 to 10 μm. Maqui leaf extracts with high phenolic compound levels, which can be stabilized and protected by the microencapsulation process, produce new natural preservative systems as compared with their synthetic counterparts.

Use of maltodextrin and gum arabic for encapsulation of red cabbage anthocyanins

Abstract: Maltodextrin (MD) and two types of gum arabic (IRX 40642 and IRX 49345) were used to encapsulate anthocyanins of red cabbage. The solution of the encapsulated dye was evaluated by polarized light microscopy. The spray-dried powder (microspheres) containg anthocyanins (red cabbage juice obtained by disintegration and filtration) and encapsulating agent was characterized by Scanning Electron Microscopy (SEM) and water sorption isotherms; the product color characterization was measured using software of imaging analysis (Mathematica). The microspheres showed that in gum arabic solutions, the dye was located at the wall. Specifically, dried gum arabic microspheres had a better quality than that produced by the maltodextrin because the MD does not form microsphere, but serving only as wall material. GAB isotherm was well fitted on experimental water sorption data. Through the color parameters quantified in CIELab and CIELCH systems for anthocyanin solutions in the presence of three studied encapsulating agents, it was possible to observe that maltodextrin had little effect on the coloring of the dye solution, for example, through the analysis of the hue parameter H, which was least affected by changes in concentration or pH from 5.0 to 3.0. The gum arabic IRX 40642 showed an oxidized hue, while gum arabic IRX 49345 gave similar colors to the original dye at concentrations less or equal to 10%. Even with some limitations, it was concluded that the gums used in this study are suitable for the encapsulation of red cabbage anthocyanins.

Emulsion for citrus drink

Abstract: PROBLEM TO BE SOLVED: To provide an emulsion for citrus drink having high stability to prevent the phase-separation, neck-ring formation and precipitation even by leaving standing the drink over a long period and having agreeable taste, flavor and appearance. SOLUTION: A composition containing at least (A) sucrose acetate isobutyrate, (B) a citrus flavor and (C) a 5-18C medium-chain fatty acid triglyceride at an A:B weight ratio of 100:0 to 56:44, B:C ratio of 0:100 to 76:24 and A:C ratio of 83:17 to 46:54 is emulsified with an aqueous solution of gum arabic to obtain the objective emulsion.

Obstipation and obesity amelioration composition

Abstract: PROBLEM TO BE SOLVED: To obtain an obstipation and obesity amelioration composition by improving the flavor of psyllium seed gum, removing an unpleasant feeling after its ingestion and reducing intake quantity thereof but keeps excellent amelioration effect SOLUTION: This composition comprises psyllium seed gum and gum arabic and the composition may be combined with at least one selected from the group consisting of agar, tara gum, devil's tongue, Locust bean gum, carageenan, glucomannan, gelatin, xanthan gum, guar gum, gellant gum, and further contains gum arabic COPYRIGHT: (C)2005,JPO&NCIPI