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.

Chewing-enhanced baked confectionery

Abstract: PROBLEM TO BE SOLVED: To obtain a chewing-enhanced baked confectionery excellent in palatability while retaining a spongy soft texture and useful for biscuits, etc., by adding a thickener, etc., to a raw material powder, baking the resultant material and imparting the springiness and difficulty in biting off thereto. SOLUTION: This chewing-enhanced baked confectionery is obtained by adding preferably 0.2-10.0 wt.% of one or more kinds of thickeners or coagulants such as gum arabic, guar gum, tara gum, konjak mannan, locust bean gum, xanthan gum, pullulan, alginic acid (sodium alginate), gelatin, a modified whey protein, agar, gellan gum, curdlan and pectin and adequate amounts of oils and fats and saccharides to a raw material powder such as soft flour or starch and baking the resultant material. The springiness and difficulty in biting off are imparted to the resultant confectionery. The breaking stress is within the range of 250-2,000 g/cm and the breaking strain is within the range of 5-20 mm.

High water content type chewing gum composition having improved processing property

Abstract: PURPOSE:The titled composition having flexibility, low adhesion, slightly contaminating a production unit, slightly causing local strain and restoration to the original state, comprising a gum base, sugar, corn syrup, mannitol, a wetting agent, etc. in a specific ratio. CONSTITUTION:(A) 20-28wt% gum base is blended with (B) 35-55wt% sugar, (C) 10-25wt% corn syrup having 32-52 DE, (D) 2-10wt% mannitol, (E) 1- 8wt% wetting agent (preferably 70% sorbitol solution, glycerin or propylene glycol), (F) 0.1-1wt% water-soluble high polymer (preferably gum arabic, guar gum, locust bean gum, etc.), (G) 0.01-0.2wt% emulsifying agent (preferably polyglycerin fatty acid ester, etc.), and, if necessary, (H) 5-15wt% water content adjusted by adding water, and (I) spice, acidic seasoning, dyestuff, etc., to give the aimed composition.

Spray-Drying Microencapsulation of Andean Blueberry (Vaccinium meridionale Sw.) Anthocyanins Using Prickly Pear (Opuntia ficus indica L.) Peel Mucilage or Gum Arabic: A Comparative Study

Abstract: The recovery of byproducts from the food industry is a promising approach to obtain hydrophilic biopolymers with potential health benefits. In this work, the mucilage obtained from the peel of the Opuntia ficus-indica (OFI) fruit was compared with gum arabic (GA) as wall materials for the microencapsulation of Colombian blueberry anthocyanins, using the spray-drying process. For both types of microencapsulates, the following were determined: anthocyanin content (UV–vis and HPLC/MS-MS), total dietary content (enzymatic–gravimetric method), antioxidant activity (ORAC), color (CIELab parameters), morphology (SEM and particle size), and thermal behavior (DSC/TGA). Six different anthocyanins were identified by HPLC/MS-MS in the non-lyophilized Andean blueberry sample (LABP) and in the OFI-mucilage and GA microcapsules. OFI mucilage, compared to GA, favors the formation of larger spherical particles, a smoother surface without cracks, and greater thermal stability. The higher anthocyanin retention capacity in OFI microcapsules leads to higher antioxidant capacity and red coloration for this biomaterial. Consequently, the microencapsulation of anthocyanins with mucilage from the peel of the OFI fruit is proposed as a promising alternative for the protection and incorporation of this natural dye with high antioxidant capacity and dietary fiber content in new functional food/cosmetic formulations, while giving added value to the natural byproducts of OFI.

Safety and efficacy of a feed additive consisting of acacia gum (gum Arabic) for all animal species (A.I.P.G. Association for International Promotion of Gums)

Abstract: Abstract Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of acacia gum (gum Arabic) as a feed additive for all animal species. Acacia gum is safe up to approximately 280 mg/kg complete feed for chickens for fattening, 375 mg/kg complete feed for turkeys for fattening, 400 mg/kg complete feed for rabbit, 500 and 600 mg/kg complete feed for piglets and pigs for fattening, respectively, 1,100 mg/kg complete feed for cattle for fattening and 1,250 mg/kg complete feed for veal calves and salmonids. No conclusions can be reached on the safety for long living and reproductive animal, until the genotoxic potential of the additive is fully assessed in the framework of its use as a feed additive. No exposure of the consumer to the additive or its metabolites is expected. Therefore, the use of the additive in animal nutrition is considered safe for the consumers. Acacia gum is a potential dermal and respiratory sensitiser. No conclusion can be reached on the irritating potential to the skin or eyes. The use of acacia gum in animal nutrition is considered safe for the environment. The FEEDAP Panel is not in the position to conclude on the efficacy of acacia gum.