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.

Method of production of soft caramel with encapsulated vegetable oil

Abstract: FIELD: food industry.SUBSTANCE: invention relates to the confectionery industry. Method for the production of soft caramel with encapsulated vegetable oil is proposed, which involves obtaining a protein-polysaccharide mixture (PPM) consisting of soy protein isolate, sodium alginate, gum arabic, pectin, and water, followed by heating the mixture to a temperature of 60 °C and swelling for 40–60 minutes, the subsequent separation of PPM into 2 equal parts, the first part is mixed with vegetable oil selected from sunflower, sesame, rapeseed, flaxseed, walnut oil and their mixtures, and sent to churning to obtain an emulsion of encapsulated vegetable oil in PPM, sweeteners – sorbitol, erythritol and isomalt – are introduced into the second part of PPM and mixed, the resultant mixture is boiled down to a syrup at a temperature of 80–90 °C for 5–6 minutes, a syrup, salt, and vanilla is added to the syrup and stirred for 10 minutes at a temperature of 80–90 °C, an emulsion of encapsulated vegetable oil in PPM is added and heated for 1–2 minutes at a temperature of 80–90 °C, then the resulting caramel mass is boiled and steamed for 20–25 minutes at a temperature of 104–110 °C, then sent to the molding, moreover, the components of the mixture are taken in the following mass ratio, parts weight, including: erythritol, 190–210; sorbitol, 15–22; isomalt, 13–21; syrup, 607–612; vegetable oil, 165–175; sodium alginate, 0.3-0.55; gum arabic, 1.0–1.6; pectin, 0.2–0.35; soy protein isolate, 20–25; water on PPM, 100–135; vanillin, 0.49; salt, 6.40–6.45.EFFECT: invention allows to increase the shelf life of soft caramel due to better moisture retention due to the joint use of soy protein and a mixture of polysaccharides (sodium alginate, gum arabic and pectin), to enrich soft caramel with soy proteins, dietary fiber, liquid polyunsaturated fatty acids and reduce the caloric content and cost of the product, reduce the process of heat treatment of the mass by 2 times.1 cl, 1 dwg, 7 tbl

Preparation of Microcapsules Containing Initiator for Anaerobic Adhesive by in situ polymerization

Abstract: Microcapsules containing initiator for anaerobic adhesive by in situ polymerization in which urea-formaldehyde resin was used as the wall material and benzoyl peroxide was used as the core material.The influences of different kinds of emulsifiers such as sodium dodecylben-zenesulfonate,tween-80,gum arabic and styrene-maleic anhydride and other process conditions on the preparation of microcapsulation were investigated,and IR,TG and SEM were used to analyse the microcapsules.When the microencapsulation was conducted in a system modified by multiple emulsifiers,i.e.,the mixture of styrene-maleic anhydride copolymer and gum arabic,the end point pH value was at around 1.5,the reaction temperature was 70 ℃,the reaction time was 4 h,and the agitation rate was of 1 000 r/min,the microcapsules were dispersed moderately in size,with good shape and appearance,and the diameter was about 100 μm.The performance of the precoating type adhesive made up of the microcapsules prepared in this article could match that of the ones made by Loctite Company in America.

Economic analysis of Senegalia senegal (Gum Arabic) production in Yobe state, Nigeria

Abstract: This work analyzed the economics of Senegalia senegal (gum Arabic) production in Yobe state, Nigeria. Specifically, it studied the socioeconomic characteristic of the farming respondents and the profitability of gum Arabic production in the state. Purposive and random sampling techniques were used to select Afunori, Nangere and Damaturu plantation areas as well as the sampled gum Arabic farmers respectively. Yero Yemeni`s model was used in the determination of the number of gum Arabic farmers involved in the study. Data was collected using a structured questionnaire and the variables on which data was collected included gum Arabic production inputs and output, marketing costs and revenues. Data was also collected on socioeconomic variables. Both financial and statistical tools were used in analyzing the data including Gross Margin (GM) and Profitability analyses. Socioeconomic data revealed that the gum Arabic production scenario was dominated by youth, the male gender, educated elites and public servants with small land holding. Financial results on the contrary, revealed US$ 805.86 (N241, 758.00) GM values per hectare per year, whereas US$ 345, 948.88 (N103, 784, 664.00) was the total net profit realized. On the average each respondent earned US$1, 572.49 (N 471, 747.00). Thus, it was concluded that gum Arabic production in the state was economically profitable. However, its resources were grossly under exploited. Other production constraints uncovered included land tenure problem, poor extension services, lack of improved planting stocks and poor support on the part of government. Creation of enabling environment for improved production and marketing as well as adequate stakeholder involvement were some of the major policy recommendations made. Keywords: Economic analysis, Senegalia senegal, production, Yobe State

Encapsulation of phenolic and antioxidant compounds from spent coffee grounds using spray-drying and freeze-drying and characterization of dried powders.

Abstract: Spent coffee grounds (SCG) are a coproduct that causes environmental impacts worldwide. Thus, consciously reusing the SCG is an eminent need. This work aimed to encapsulate phenolic compounds and antioxidants obtained from SCG extracts through spray- and freeze-drying techniques using different isolated and combined wall materials. The dried powders produced were evaluated for moisture content, water activity, bulk density, hygroscopicity, color, content of phenolic compounds and antioxidants, and the results were compared. The results showed that all evaluated treatments resulted in a powdered product with low values of bulk density, moisture and water activity, especially for freeze-drying. The freeze-dried product also showed higher hygroscopicity. Regarding the content of phenolic compounds and antioxidants, both drying methods showed high levels of these compounds in the dried product and good encapsulation efficiency, reaching 83.43%. In most cases, spray-drying and freeze-drying did not differ statistically (p > 0.05) in relation to bioactive compound content and encapsulation efficiency. In relation to wall materials, albumin showed the worst performance in the retention of bioactive compounds. On the other hand, pure gum arabic combined with maltodextrin led to better preservation of these compounds. PRACTICAL APPLICATION: Spent coffee grounds are a coproduct generated in large quantities in the world. The encapsulation of phenolic and antioxidant compounds protects and enables their application in different food matrices. Therefore, the evaluation of different encapsulation methods and wall materials is important to define good process conditions.