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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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Patent
30 Sep 1994
TL;DR: Chewing gum containing gum base, erythritol, flavor and a moisture binding agent has an improved stiffness to improve processability as discussed by the authors, and the gum should contain about 2 % or more water, about 30 % to about 60 % eryTHRITOL and about 0.5 to about 5 % of a moisture bounding agent selected from the group of polydextrose, dextrins, maltodextrin, indigestible dextrin and cellulose derivatives.
Abstract: Chewing gum containing gum base, erythritol, flavor and a moisture binding agent has an improved stiffness to improve processability. Preferably the gum contains about 2 % or more water, about 30 % to about 60 % erythritol and about 0.5 to about 5 % of a moisture binding agent selected from the group of polydextrose, dextrins, maltodextrins, indigestible dextrins, gum arabic, fructooligosaccharides, oligofructose, natural gums, natural gum hydrolysates, gelatin, modified starches and cellulose derivatives.

44 citations

Journal ArticleDOI
TL;DR: The biological activities of the Australian Acacia gums were similar to those of gum arabic and that these gums may have potential value as human food ingredients.
Abstract: Exudative gums from two Australian Acacia species (A. pycnantha and A. baileyana) and gum arabic (from A. senegal) were fed to rats at graded levels (0, 20, 40, 80 g/kg), replacing cellulose in purified diets containing cholesterol plus cholic acid. Compared with consumption of the control diet containing cellulose only, consumption of the gums had no significant effects on concentrations of plasma or liver cholesterol. Plasma triacylglycerol concentrations were higher in rats fed gum arabic, whereas liver triacylglycerols were lower in rats fed the gums. The gums did not affect the total pool of volatile fatty acids in the ceca, as compared with results in controls, but did promote the relative contribution of propionate at the expense of acetate. In rats fed the diet containing cellulose (80 g/kg) the proportions of cecal acetate:propionate:butyrate were 76: 15:9, whereas in the rats fed A. pycnantha gum, gum arabic and A. baileyana gum (80 g/kg) the ratios were 42:54: 4, 35:46: 19 and 43:53:4, respectively. The low apparent fermentability of the gums was confirmed by the accumulation of non-starch polysaccharides in cecal digesta. In rats fed 80 g/kg A. pycnantha gum, 3.44 g of soluble non-starch polysaccharides was measured in the ceca, which was 58% of the dry weight of the cecal contents. We conclude that the biological activities of the Australian Acacia gums were similar to those of gum arabic and that these gums may have potential value as human food ingredients

44 citations

Journal ArticleDOI
TL;DR: In this article, probiotic bacteria were spray-dried in NaCas solutions containing low melting point fat (LMF) combined with one of: maltodextrin, pullulan, gum ghatti or gum arabic (GA).

44 citations

Journal ArticleDOI
TL;DR: The results on the inhibition of lipid oxidation by polysaccharides suggest that gum arabic protected lipids from the attack of lipoxygenase and free radicals by adsorbing at the oil droplet surface.
Abstract: The interaction of gum arabic, maltodextrin and pullulan with lipids in emulsion systems was investigated. Interfacial tension and interfacial viscosity measurements revealed that only gum arabic could adsorb and form a viscoelastic film at the oil-water interface. Good emulsifying activity was demonstrated for gum arabic, whereas fine emulsions could not be produced from the other polysaccharide solutions and oil. Frequency-dependent increases in the storage and loss moduli were observed for all the polysaccharide solutions. Such rheological behavior did not substantially change when maltodextrin and pullulan were mixed with oil to form emulsions. However, the frequency-dependence of the dynamic moduli disappeared in the gum arabic-stabilized emulsion, suggesting the formation of a network structure in which oil droplets could form junctions with gum arabic chains. The results on the inhibition of lipid oxidation by polysaccharides suggest that gum arabic protected lipids from the attack of lipoxygenase and free radicals by adsorbing at the oil droplet surface.

44 citations

Journal ArticleDOI
TL;DR: In this article, the authors evaluated the influence of maltodextrin/gum arabic (MD/GA),maltodextr/gelatin(MD/GEL), maltodectrin/chitosan (MCHI), and maltodexplrin/β-cyclodextin/gumm arabric (MCD/GA) on physicochemical properties and stability of microcapsules loaded with phenolics of plum.

44 citations


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Performance
Metrics
No. of papers in the topic in previous years
YearPapers
2023147
2022285
2021120
2020128
2019137
2018127