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.

Manufacturing method of high quaility Korean fermented food to protect food's separation

Abstract: PURPOSE: A process of preparing fermented soy products such as red pepper paste, fermented soybean paste, seasoned bean paste(ssamjang) and red pepper paste with vinegar(cho-kochujang) containing gums such as xanthan gum, guar gum, carrageenan, gum arabic to inhibit tamari phenomenon(isolation of a moisture extract) is provided Whereby, the product has stabilized quality during transportation or distribution CONSTITUTION: In a method for manufacture of conventional red pepper paste, fermented bean paste, seasoned bean paste and red pepper paste with vinegar, 005 to 02% by weight of a gum selected from xanthan gum, guar gum, carrageenan, gum arabic is added after aging fermented soy products

Method for increasing stability and activity of enzyme

Abstract: PURPOSE: Provided is a method for increasing the stability and activity of enzymes including polygalacturonase by adding gums such as xanthan gum, guar gum, locust bean gum, gum arabic, and carrageenan. CONSTITUTION: Stability and activity of enzymes in particular, hydrophilic enzyme, is increased by adding gums selected form the group consisting of xanthan gum, guar gum, locust bean gum and gum arabic. The enzyme is selected from the group consisting of polygalacturonase, thrombin, urokinase and superoxide dismutase, and is preferably polygalacturonase that is isolated and purified from Kluyveromyces marxianus IFO 0288. A method for increasing the stability and activity of enzymes comprises the following steps of: i) mixing 4.29*10¬(-4) nM of purified polygalacturonase with 20 mM of sodium acetate buffer solution being pH 5.0 or buffer solution including 0.2%(w/v) of xanthan gum, guar gum, locust bean gum, gum arabic, or k-carrageenan at 30 deg.C; and ii) measuring the activity of polygalacturonase during the cultivation to calculate k value in connection with the inactivation of enzyme. The value shows that xanthan gum, guar gum, locust bean gum, and gum arabic considerably increase the activity of the enzyme but k-carrageenan inhibits the activity.

Oil-in-water type suspending insecticide and acaricide composition

Abstract: PURPOSE:The titled composition having chemical and physical stability for a long period, good handleability, obtainable easily and inexpensively, containing a mixture of an organophosphorus compound and a pyrethroid-based compound, polyvinyl alcohol or gum arabic, and a viscosity builder. CONSTITUTION:The titled composition comprising 1-50wt% mixture of an organophosphorus compound (e.g., O,O-dimethyl O-(3-methyl-4-nitrophenyl)phosphorothioate), a hydrophobic liquid insecticidal and acaricidal component, and a pyrethroid-based compound (e.g., alpha-cyano-3-phenoxybenzyl 2-(4-chlorophenyl) isovalerate), 2-10wt% polyvinyl alcohol or gum arabic, a proper amount of a viscosity builder, other additives and residue water. The composition is prepared by dispersing or suspending the active ingredients in an aqueous solution of the polyvinyl alcohol, etc., adding a viscosity builder to the dispersion or suspension so that it is stabilized without using an organic solvent and a large amount of a synthetic surface active agent.

Preparation for treatment of wounds

Abstract: A composition comprising a mixture of Allium sativum, Ferula assa-foetida, Curcuma longa, Acacia nilotica, Calligonum comosum, Phoenix dactylifera with sodium chloride is provided. The composition may further comprise honey. The mixture of said composition may be burnt. The composition may be mixed with at least one of water, honey, cream, oil or a gel. A method for the preparation of a composition comprising mixing Allium sativum (garlic), Ferula assa-foetida (Asafoetida, dried latex of Ferula species), Curcuma longa (turmeric), Acacia nilotica (gum Arabic tree), Calligonum comosum, Phoenix dactylifera (dates) with sodium chloride and burning the mixture to produce a powdery composition is provided. The method may further comprise mixing the powdery composition with honey. The method may further comprise mixing the powdery composition in at least one of water, honey, cream, oil or a gel. The use of said composition for the treatment of gangrene, skin ulcers or eczema is provided.

Food and beverage emulsifiers

Abstract: An emulsifier having a primary emulsifying component of gum Arabic or modified starchand a secondary emulsifying component of pectin in a low amount is added to a beverage. The emulsifier has similar physical characteristics as conventional emulsifiers, with increased emulsifying capacity. Emulsifiers, such as gum Arabic or modified starch, conventionally used in food products can be easily replaced with the emulsifier to lower the cost of production.