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.

Comparison of the Physiochemical Properties of Gum Arabic (Acacia Senegal L .) Produced in Sandy and Gardude soils in Sudan

Abstract: A Dissertation Submitted to University of Gezira in Partial fulfillment of the Requirement for the degree of Master of Science, in Biosciences and Biotechnology (Biotechnology) Center of Biosciences and Biotechnology,Faculty of Engineering and Technology,April 2014

Effect of Contamination by Fungi and Yeast on the Physiochemical Characteristics of Gum Arabic Stored in Semi-Desert Climate of Khartoum City, Sudan

Abstract: Structural properties of gum Arabic are one of the most important factors affecting the competitive prices in the domestic and overseas markets. Using laboratory standard methods, a number of methods were used to characterize the main alterations of the components of Acacia Senegal var. Senegal gum Arabic induced by inoculation with some species of fungi and yeast. Results revealed that, depending on the inoculated microbial species, the pH, viscosity, nitrogen and protein were decreased to various levels. The sugars content has noticeably been affected viz. galactose was entirely consumed by Saccharomyces cerevisiaeand Penicilliumnotatum while .rhamanose was drastically decreased by all microbial species under study. Likewise, the number average molecular weight was decreased by all species. Therefore, it may be concluded that the factors encouraging microbial growth must be given due consideration under gum Arabic storage conditions.

Gelling agent for use in food and drink containing starch

Abstract: PROBLEM TO BE SOLVED: To provide a gelling agent that can easily give a gelling property to food and drink containing starch, capable of easily gelling the food and drink containing starch, specifically by being mixed with the food and drink at a temperature in a range of 0 to 70°C and being agitated at a rotation rate of at least 4,000 rpm in the presence of water, without additionally requiring heating and cooling processes.SOLUTION: A gelling agent containing following (1) to (3) as essential ingredients, is used. More preferably, (4) gum ghatti and/or gum Arabic are used together. (1) is xanthan gum, (2) is glucomannan and/or locust bean gum, and (3) is gellan gum of a native-type and/or tamarind seed gum.

Estasbishment of the beneficial effects of addition of linseed oil to foundry sand cores bonded with Nigerian gum Arabic grades 2 and 4.

Abstract: The effect of addition of linseed oil to Nigerian gum Arabic grades 2 and 4 on baked tensile strength of sand cores used as implants in foundry moulds was studied. Defined quantities of gum Arabic and linseed oil were mixed together and used to bind sand cores that were later baked at 180°C and 200°C and then analysed for tensile strength to establish any property improvements over cores bonded with plain gum Arabic. Core specimens shaped like figure eight in accordance with foundry practice were baked in an electrically powered oven and then tested with a universal strength machine after oven cooling them to room temperature. The research showed that addition of linseed oil to plain grades 2 and 4 Nigerian gum Arabic caused property enhancements. The effects were in the form of increased tensile strength of baked cores of about 12% and reduced baking period of about 1 hour. Permeability and shatter index were marginally reduced by about 3% over cores bonded with plain gum Arabic. values were still within acceptable ranges for core applications.