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.

Accelerated Storage and Shelf-Life of Whey Protein Concentrate and Gum Arabic Coated Solid Jaggery

Abstract: Sugarcane jaggery samples (25 g) were coated with the optimized concentration of edible coating (0.5% WPC and 0.5% gum arabic) and placed in LDPE, HDPE and PP pouches packed thenine pouches (three LDPE pouches, three HDPE and three PP pouches) with MAP machine. The samples were analyzed for important physico-chemical characteristics viz ., sucrose, reducing sugars, colour, Hardness and moisture content. The whey protein coated solid jaggery stored in PP packets under vacuum was found to be better i.e ., low increase in reducing sugars and decrease in non-reducing sugars, as compared to the samples packed in LDPE, HDPE under vacuum and MAP at storage temperature of 25°C. Accelerated storage studies were conducted for the sugarcane solid jaggery samples (50 g) coated with optimized concentration of edible coating (0.5% concentration of both protein (WPC) and polysaccharide (gum arabic) based) placed in LDPE, HDPE and PP pouches with vacuum and MAP packing and all these pouches were placed in the desiccator at 90% RH and this desiccator was kept in incubator at 45p C. The maximum predicted storage life i.e . 255.44 days was obtained in the 0.5% WPCedible coated solid jaggery packed in LDPE with vacuum packaging machine.

Gelatin hardening method and photographic materials prepared with the aid thereof

Abstract: At least some of the secondary alcohol groups of polysaccharides having pyranose units are oxidized to aldehyde groups for example by means of solutions of water-soluble salts of periodic acid, said polysaccharides being alginic acid, sodium alginate, gum arabic, xylan or pectic acid.ALSO:Gelatin is hardened by means of a polysaccharide comprising pyranose units in which some of the secondary alcohol groups have been oxidized to aldehyde groups, said polysaccharide being alginic or pectic acid or a salt thereof, gum arabic or xylan.

Preparation of processed product of dha-highly containing domestic animal meat

Abstract: PURPOSE: To obtain the subject product capable of containing DHA at a high concentration, having excellent flavor and giving a sufficient amount of DHA with ingesting a small amount of a processed product of domestic animal meat by adding docosahexaenoic acid (DHA)-containing lipid, an edible surfactant and an edible sol substance to domestic animal meat. CONSTITUTION: The objective product is obtained by adding a DHA-containing lipid derived from an eye or fat of a tuna or a skipjack, an edible surfactant such as a polyglycerine-condensed ricinoleic acid ester, a polyglycerine fatty acid ester, a sucrose fatty acid ester, a sorbitan fatty acid ester, propylene glycol acid ester or lecithin, and an edible sol substance such as arrowroot starch, wheat starch, dextrin, gum arabic, pectin, guaran, guar gum, locust bean gum, alginic acid (salt), agar-agar, carrageenan, devil's tongue flour, xanthan gum, skimmilk powder or egg white to domestic animal meat.