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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TL;DR: The effects of GA treatment on plasma phosphate concentration, blood pressure and proteinuria may prove beneficial in chronic renal failure and diabetic nephropathy, and the effect of GA on angiogenin and ß-catenin expression could be exploited for the prophylaxis against colon carcinoma.
Abstract: Gum arabic (GA), a water-soluble dietary fiber rich in Ca2+, Mg2+ and K+, is used in Middle Eastern countries for the treatment of patients with chronic kidney disease
272 citations
TL;DR: In this paper, the authors compared the emulsifying properties of sugar beet pectin (SBP), soybean soluble polysaccharide (SSPS), and gum arabic (GA) in O/W emulsions.
266 citations
TL;DR: The particle size and zeta potential of model beverage emulsions (0.01 wt% soybean oil-in-water, d ≅ 1 mm) stabilized by gum arabic, modified starch, or whey protein isolate (WPI) were studied with varying pH (3 to 9), CaCl2 concentration (0 to 25 mM), and temperature (30 °C to 90 °C).
Abstract: The particle size and zeta potential of model beverage emulsions (0.01 wt% soybean oil-in-water emulsions, d ≅ 1 mm) stabilized by gum arabic, modified starch, or whey protein isolate (WPI) were studied with varying pH (3 to 9), CaCl2 concentration (0 to 25 mM), and temperature (30 °C to 90 °C). Temperature, pH, CaCl2 strongly influenced emulsions stabilized by WPI because its stabilizing mechanism was mainly electrostatic repulsion, but not those stabilized by gum arabic or modified starch because their stabilizing modes of action were mainly steric repulsion. This study may have important implications for the application of WPI as an emulsifier in beverage emulsions.
261 citations
Abstract: Emulsions of gum arabic solutions (10% w/w) and soya oil at oil/gum ratios of 0.25−5.0 were prepared by homogenization at 20 MPa. The resulting emulsions were subsequently spray-dried to produce powders with oil contents ranging from 20 to 82% (w/w). Lipid globule size distributions and viscosities of the emulsions were determined, and particle size and percentage of extractable oil were determined for the spray-dried powders. The ability of the powders to redisperse in water was also examined. The average lipid globule size (D4,3) (0.57 μm) did not vary significantly (P > 0.05) as the oil/gum ratio was increased from 0.25 and 1.0, but it did increase at higher ratios to a maximum of 2.02 μm. The average particle size of the spray-dried emulsions was within the range 9−17 μm, and the microencapsulation efficiency decreased from 100 to 48% when the oil/gum ratio was increased from 0.25 to 5.0, respectively. Powders with an oil content <50% dispersed readily in water. Keywords: Gum arabic; emulsions; microe...
254 citations
TL;DR: The results provide useful information about the emulsifying and stabilizing capacities of natural biopolymers for forming food-grade vitamin-enriched delivery systems.
240 citations