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•
11 Dec 1998
TL;DR: In this article, the objective food contains sucralose having a structure obtained by substituting 3 hydroxyl groups at the 1,6-sites of fructose residue and the 4-site of glucose residue in sucrose molecule with chlorine molecule and has high quality sweetness of as high as 600 times the sweetness of sucrose.
Abstract: PROBLEM TO BE SOLVED: To obtain an emulsifiable food composition having fine and smooth palatability and excellent appearance and fluidity and useful for dressing, or the like, without deteriorating the taste of the food itself by including sucralose as a component. SOLUTION: The objective food contains sucralose having a structure obtained by substituting 3 hydroxyl groups at the 1,6-sites of fructose residue and the 4-site of glucose residue in sucrose molecule with chlorine molecule and has highquality sweetness of as high as 600 times the sweetness of sucrose. The amount of sucralose is preferably 0.0001-1 wt.% based on the emulsifiable food composition. The composition preferably contains preferably 0.01-10 wt.% of gum arabic and/or xanthan gum and preferably 0.0001-1 wt.% of sucralose. The compounding of the hydro-colloid such as sucralose and gum arabic is preferably carried out by mixing the components to a food raw material in the form of a solid material such as powder or granule.
2 citations
TL;DR: In this article, the functional and technological properties of protein and hydrocolloid combined mixtures of whey protein concentrate and egg whites, as well as additional stabilizers such as gelatin and gum arabic are investigated.
Abstract: The paper deals with studying the functional and technological properties of whey proteins, combined mixtures of whey protein concentrate and egg-whites, additional stabilizers such as gelatin and gum arabic. The influence of combined protein and hydrocolloid systems on forming structural properties of aerated candy masses such as "soft nougatines" with increased aggregate stability is determined. Theoretical data on functional and technological properties of proteins and hydrocolloids are given. The technological factors, influencing foam formation and foam stability are considered. Experimental data on the influence of sugar, gelatin hydrocolloids and gum arabic on the structure and properties of foams are given in the paper. Analyzing these data, the authors have concluded that adding sucrose-glucose syrup to protein foams increases the foam formation of the system. In addition, the positive effect of sugars is caused by the increased viscosity of the bulk phase that reduces the rate of water loss by lamellae and increases the system stability. Adding complex mixtures of gelatin - gum arabic have a high stabilizing effect due to reducing the surface tension and creating aggregation-resistant layers of the dispersion medium. Owing to such laws, the authors have confirmed the possibility of stabilizing the properties of multi-component disperse systems of aerated candy masses. The data, given in the paper, show the possibility of further studying of whey protein concentrate properties. Using the combined protein and hydrocolloid system attracts interest when creating a new range of aerated candy masses with the original structure.
2 citations
Patent•
20 Jul 2016
TL;DR: In this article, a method for production of waffle sheets, which involves mixing milk whey, sodium alginate, carageenan, gum arabic and water, taken in amount of 1/3 of calculated and swelling of produced protein-polysaccharide mixture for 1 hour at temperature of 60 °C.
Abstract: FIELD: food industry.SUBSTANCE: disclosed is method for production of waffle sheets, which involves mixing milk whey, sodium alginate, carageenan, gum arabic and water, taken in amount of 1/3 of calculated and swelling of produced protein-polysaccharide mixture for 1 hour at temperature of 60 °C, in parallel one prepares emulsion of salt, soda, vegetable oil and water taken in amount of 1/3 from calculated for 3-5 minutes, combining emulsion and protein-polysaccharide mixture and stirred for 5-10 minutes to produce concentrated emulsion. Thereafter, diluted with water, taken in amount of 1/3 of calculated, under stirring conditions for 5-10 minutes and temperature of 15-18 °C to produce working emulsion, then one introduces gluten-free flour and/or starch, dough is kneaded, formed and baked at temperature of 160-180 °C, where non-gluten flour is represented by maize or rice flour, flour or buckwheat or mixture thereof, or their mixture with starch, wherein components are added at following ratio: flour maize or rice or buckwheat flour or starch, or their mixture 1184.43-1218.39; vegetable oil 9.07-39.86; dairy whey 40.76-41.62; sodium alginate 0.71-0.73; Gum Arabic 0.47-0.48; carageenan 0.34-0.35; salt 6.25-8.32; soda 6.22-6.35; water 1925.75-3443.32.EFFECT: invention allows to stabilise process of waffle sheets baking, increase product storage life, improve quality of gluten-free waffle products.1 cl, 2 dwg, 2 tbl, 8 ex
2 citations
TL;DR: In this paper , onion-stevia leaf hot extract powders were prepared using gum arabic (GA) and whey protein concentrate (WPC), and inlet air temperature and carrier concentrations were optimized using response surface methodology.
Abstract: Abstract It is important to optimize the drying process, along with the concentration of drying aid and the inlet air temperature, in order to obtain products with better physicochemical properties. Onion–stevia leaf hot extract powders were prepared using gum arabic (GA) and whey protein concentrate (WPC). Inlet air temperature and carrier concentrations were optimized using response surface methodology. The drying yield of powdered extracts was 14.39–74.32%, L*‐ value was 52.66–66.98, bulk density was 0.36–0.75 (g/cm3), moisture content was 2.40–11.57%, water solubility index was 30.32%–97.46%, and mean particle size D[4,3] was 9.13–88.01 (μm). For both GA‐ and WPC‐based powders, optimal inlet air temperatures and carrier concentrations were 148.81 and 144.62°C, and 11.58 and 12.03% (w/v), respectively. GA powders had a higher glass transition temperature (76.49°C) as compared to WPC powders (48.12°C) or maltodextrin as control (55.49°C). Sweetness (5.0/7.0) and overall acceptability (4.3/7.0) scores were higher for GA powders as compared to WPC powders (3.7/7.0 and 3.4/7.0), respectively. Conclusively, GA is a better carrier than whey protein for preparing spray‐dried onion–stevia powder that can be used as a natural sweetener.
2 citations
15 Jan 2020
TL;DR: In this paper, the authors studied the physical properties and sensory evaluation of butter cookies replacing butter with the following types of hydrocolloids: guar gum, xanthan gum, beta-glucan, and gum arabic.
Abstract: The objectives of this research are to study the current property of the dough while heated in the oven. Physical properties and sensory evaluation of butter cookies replacing butter with the following types of hydrocolloids: guar gum, xanthan gum, beta-glucan, and gum arabic. To examine the function of using as a fat substitute in butter cookies at different concentrations, the amount of used butter was reduced from 20% to 50%. Substitution of guar gum and beta-glucan found that the physical properties and consumer acceptance were better than xanthan gum and gum arabic. Sensory analysis of fat-reducing butter cookies shows that replacing some butter with guar gum and beta-glucan can be used up to 50% of butter without any effect on consumer’s acceptability. Keywords : butter cookie, hydrocolloids, dough’s viscoelastic behavior, physical properties
2 citations