Topic
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.
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03 Nov 2011
TL;DR: In this article, the main causal agents in the decline of the gum arabic yielding tree A. senegal in Sudan, especially during periods of drought, are identified and investigated.
Abstract: Acacia senegal, producing gum arabic, provides an important source of cash income to the farmer population in the Northern Kordofan State, Sudan. As well as its sizable contribution to Sudan economy, it is the most important non-wood forest product (NWFP) to Sudan. Moreover, the tree serves economical as well as environmental functions in Sudan. Insect attacks are one of the main causal agents in the decline of the gum arabic yielding tree A. senegal in Sudan, especially during periods of drought.
1 citations
TL;DR: Wulandari et al. as discussed by the authors evaluated the effect of type of stabilizers (agar and gum Arabic) and storage temperature (cold/4oC and ambient temperature/37oC) on black grass jelly stability and the viability of encapsulated Lactobacillus plantarum Mar8 in probiotication.
Abstract: . Wulandari NF, Yulinery T, Suharna N, Nurhidayat N. 2019. Stability of black grass jelly (Mesona chinensis) probioticated by encapsulation of Lactobacillus plantarum Mar8 with agar and gum Arabic. Nusantara Bioscience 11: 84-88. Black grass jelly [Mesona chinensis (Benth)] is one of the traditional food ingredients that can be used as the encapsulation material. However, syneresis easily occurs so that becomes a problem during storage. This study was conducted to evaluate the effect of type of stabilizers (agar and gum Arabic) and storage temperature (cold/4oC and ambient temperature/37oC) on black grass jelly stability and the viability of encapsulated Lactobacillus plantarum Mar8 in probiotication. The concentrations of stabilizers were 0.5%; 1.0%; 1.5% and 2.0% (w/v). The result showed that the syneresis rate was stable up to 2% of agar concentration at low storage temperature, while gum Arabic in the concentration of >1% resulted in increasing syneresis rate. Ambient temperature storage increased the syneresis rate. This study showed that agar or gum Arabic was supporting the probiotication as good encapsulant. Moreover, it was suitable for stabilizing or gelling agent at 0.5%-1% concentration to produce black grass jelly as RTD.
1 citations
01 Jan 1998
1 citations
Patent•
01 Aug 1995
TL;DR: In this paper, a protein-based emulsion stabilizer, such as casein, was used to obtain a composition which is not demulsifiable even if thawed after long-term preservation in a frozen state, retaining the physical properties and flavor just after produced, useful as e.g. a flower paste.
Abstract: PURPOSE:To obtain a composition containing a protein-based emulsion stabilizer, etc., not demulsifiable even if thawed after long-term preservation in a frozen state, retaining the physical properties and flavor just after produced, and excellent in versatility and freeze-thaw resistance, useful as e.g. a flower paste. CONSTITUTION:This composition comprises (except mayonnaise-like emulsified foods) (A) pref. 0.1-10wt.% of a protein-based emulsion stabilizer such as casein and/or (B) pref. 0.1-20wt.% of a vegetable gum such as gum arabic, (C) pref. 0.05-5wt.% of a polyglycerin fatty acid ester <=3 in average ester substitution degree, an ester of polyglycerin and a 16-18C saturated fatty acid, and (D) pref. 5-80wt.% of a fatty oil <=50wt.% in the solid fat content at -20 deg.C such as safflower salad oil.
1 citations
Journal Article•
TL;DR: The thermodynamic properties of A. senegal gum, A. seyal gum, and A. polyacantha gum solutions were measured and calculated in this article, and the results showed that the sequences of the specific volumes of the gums under studies are in the order of decreasing molecular weight of these gums.
Abstract: The thermodynamic properties of A. senegal gum, A. seyal gum (gum arabic) and A. polyacantha gum solutions were measured and calculated. The partial specific volume of gum, partial specific volume of the solvent (water) and the volume fractions were measured and calculated. The results show that the sequences of the specific volumes of the gums under studies are in the order of decreasing molecular weight of these gums. The results of density of solid gums indicate that A. seyal molecule is more compact than A. senegal gum molecule and A. polyacantha gum molecule. The chemical potentials have been calculated from osmotic measurement for different concentrations, and then the second virial coefficients, the free energy of mixing and the gums-water interaction parameter χ were calculated. The obtained results indicate that A. polyacantha gum thermodynamically resembles A. senegal gum and they were interacting with water more than A. seyal gum.
1 citations