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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01 Jan 2005
TL;DR: In this paper, the effect of binding agents on physicochemical characteristics of granule prepared by Lentinus edodes was investigated and the results suggested that gum arabic can be utilized for improving solubility and lowering absorption of Lentinas edodes granule as binding agent.
Abstract: This study was conducted to investigate the effect of binding agents on the physicochemical characteristics of granule prepared by Lentinus edodes. The mushroom powder was mixed with com starch, lactose, gelatin, gum arabic, or dextrin(DE=23), and the mixtures were passed to granule sieve. Solubility of granule was in the following order, gum arabic>gelatin>lactose, dextrin>corn starch. L value was in the following order, com starch, lactose>gelatin, gum arabic, dextrin. a value and pH were not affected by the binding agents. b value was in following order, lactose, corn starch>gelatin, gum arabic>dextrin. Viscosity was in the following order, gelatin, corn starch>gum arabic, dextrin>lactose. Water absorption was in the following order, gelatin>lactose>corn starch>dextrin>gum arabic. Sugar content was in the following order, gum arabic>lactose, dextrin>corn starch, gelatin. Protein content was the highest in granule formed with gelatin. These results suggested that gum arabic can be utilized for improving solubility and lowering absorption of Lentinus edodes granule as binding agent.
2 citations
01 Jan 2013
TL;DR: In this paper, the effect of whey protein concentrate (WPC) and gum arabic (GA) in low-cholesterol mayonnaise was studied and the results showed that GA had no significant effect on flow behavior, while WPC increased viscosity, firmness and stability.
Abstract: The objective of this research was to study the effect of whey protein concentrate (WPC) and gum arabic (GA) in low-cholesterol mayonnaise. The mayonnaise produced from WPC at various concentrations (0.1-1.5 wt%) showed shear thinning behavior. Increasing WPC concentration caused decrease in the flow behavior index but increase in viscosity, firmness and stability. The mayonnaise obtained from 0.75 wt% WPC showed no significant differences (p > 0.05) in firmness but lower in stability when compared with control sample. Using GA for replacing WPC did not improve the properties and stability of mayonnaise. Whereas, the study for the combination of GA (0.25-1 wt%) and WPC (0.75 wt%) found that increasing in GA had no significant effect on flow behavior, while the flow behavior index was decreased and the viscosity, firmness and stability were increased. The mayonnaise product containing 0.25% GA and 0.75% WPC showed no significant differences (p > 0.05) in firmness compared with control and it also developed good stability.
2 citations
Patent•
26 Sep 1986
TL;DR: The use amount of lecithin is pref. about 0.1-5pts. of the starch hydrolysate as mentioned in this paper, which is a small amount compared to the amount of xanthane gum.
Abstract: PURPOSE:To impart emulsifying force and emulsion stability equal to or more than that of gum arabic, by emulsifying lecithin with an aqueous starch hydrolysate solution and dissolving xanthan gum to said solution to prepare an emulsifier. CONSTITUTION:alpha-Amylase or an acid is adapted to starch such as corn starch, tapioca starch, sweetpotato starch, potato starch and waxycorn starch etc. to prepare the aqueous solution of the starch hydrolysate. After lecithin added to said solution, xanthan gum is dissolved therein or lecithin and xanthan gum are simultaneously added to the aqueous solution of the starch hydrolysate to not only emulsify lecithin but also the dissolve the xanthane gum to prepare an emulsifier. The use amount of lecithin is pref. about 0.1-5pts.wt. of 100pts. of the starch hydrolysate.
2 citations
Patent•
16 Jun 2009
TL;DR: In this paper, a rutin-arabic-gum slow-release gelatin microspheres and preparation thereof belonging to an assistant curing medicine of microorganism infection.
Abstract: The invention relates to a rutin-arabic-gum slow-release gelatin microspheres and preparation thereof, belonging to an assistant curing medicine of microorganism infection. The preparation method comprises using rutin as material, adding natural polymer materials gum Arabic and gelatin as the base material frame for the preparation of the microsphere; the weight ratio is that rutin: Arabic: gum=1: 3: 3. The rutin-arabic-gum releasing gelatin microspheres prepared in the invention effectively avoids the characteristic of worst solubility of the rutin in the water to obtain the characteristic of fast effect, high bioavailability, little poisonous side effect and convenient prescription and so on.
2 citations
TL;DR: In this article, the microencapsulation of cajuput oil by spray drying was investigated with respect to the effects of two kinds of matrices (gum arabic and modified starch) as well as to the effect of initial concentrations of CPA on its retention and stability.
Abstract: The microencapsulation of cajuput oil by spray drying was investigated with respect to the effects of two kinds of matrices (gum arabic and modified starch) as well as to the effects of initial concentrations of cajuput oil on its retention and stability. The results indicated that the oil retention depended on the type of encapsulating agent. Hicap100 showed higher oil retention of encapsulated cajuput oil. Further, the surface oil content of the Hicap100 powder was very low. The protective effect of microencapsulation of Hicap100 was also studied. The functional compound, 1,8-cineole, was released more slowly from the Hicap100 compared to gum arabic, especially at the level of 30% oil loaded.
2 citations