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.

Vegetable-based mousse product made from vegetable stock and vegetable gelling agent such as marshmallow root, foamed by air bubbles

Abstract: The mousse is made from a vegetable stock produced from chopped vegetables that are mixed vigorously and heated to 67 - 70 degrees C, and then jellified by a gelling agent selected from the group comprising marshmallow root, violet leaf, pectin, carragheen, agar-agar, manioc, carob gum, guar gum, gum arabic, tara gum and others, and a stabilising agent. The mousse, which is foamed by fine air bubbles, also contains butter or reduced fat reconstituted butter at a rate of 250 to 290 g to 750 g of stock. The cooled mousse, which can be kept in a refrigerator or frozen, can be used, for example in sandwiches.

Water adsorption isotherms and isosteric heat of sorption of spray dried and freeze dried passion fruit pulp dehydrated with carriers and skim milk

Abstract: Moisture equilibrium data of passion fruit pulp powders with maltodextrin and gum arabic obtained by two different drying methods (spray drying and freeze drying) were determined at 20, 30, 40 and 50 o C. Skim milk was used substituting part of these carriers in the samples. It were prepared one formulation using passion fruit pulp/maltodextrin/skim milk (PMS) and other using passion fruit pulp/gum arabic/skim milk (PGS). The behavior of curves was of type III, according to Brunauer’s classification and GAB model were fitted to experimental equilibrium data. The parameters obtained from GAB model was affected by the presence of carriers and showed distinct trends with variation temperatures. There are just little differences between two drying methods used in relation to equilibrium moisture content. The samples using maltodextrin or gum arabic had much little differences in equilibrium moisture content. Parameters values of the GAB equation also show the similarity between this study using skim milk and the other authors who used only the carriers commonly found in the literature (maltodextrin and gum arabic), showing that skim milk can be a good and cheaper substitute for these additives. It is observed a progressive increase in the heat of sorption in relation to decreasing moisture content and the values of different samples are all similar, comparing the relative equilibrium moisture content.

Comparative analysis of spray-drying microencapsulation of Lacticaseibacillus casei in synbiotic legume-based beverages

Abstract: This study investigated the effect of three carrier agents, viz. maltodextrin (MD), gum acacia (GA), and xanthan gum (XG), on three synbiotic legume-based beverages subjected to optimized spray-drying conditions. Several characteristics of the encapsulated synbiotic powders were evaluated, including moisture content, bulk, and tapped density, dissolution encapsulation efficiency, flow properties, particle density, porosity, color, and powder yield. The survivability of probiotic bacteria Lacticaseibacillus casei ATCC 335 was also observed under gastric acid, bile salts, and simulated gastrointestinal tract. The results showed that while the higher powder yield (11–23%) was shown by MD-coated beverage powders, GA-coated beverage powders showed better encapsulation efficiency (79.9–89.3%) as well as lower moisture content values (<5%). Moreover, among all the samples, GA-coated kidney bean beverage (KB) powder showed the maximum probiotic survivability (>7 log CFU/mL) in the case of gastrointestinal simulation and under gastric acid and bile juice. The scanning electron microscopy also showed the desirable particle morphology and formation of microcapsules preserving the probiotic activity. The thermal properties of GA-coated KB powder showed the peak degradation temperature as 143.44 °C, which suggested the use of appropriate drying temperatures for making stable encapsulated synbiotic powders. Thus, GA-coated KB powder holds the potential to be used as a functional food with synbiotic properties along with acceptable powder characteristics and maximum probiotic survivability.