شرکت کاراگام پارسیان
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gum arabic delivers superior sensory quality, elasticity, and flavor stability, while CMC offers affordability and…
شرکت کاراگام پارسیان
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Gum Arabic, or Acacia Gum, is a widely used natural additive in the food industry,…
شرکت کاراگام پارسیان
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Gum acacia plays a versatile role in enhancing the quality and stability of instant coffee…
شرکت کاراگام پارسیان
۱۴۰۴-۰۵-۰۱
Acacia gum (gum Arabic, plays a multifunctional role in the confectionery industry due to its…
شرکت کاراگام پارسیان
۱۴۰۴-۰۴-۲۹
Acacia gum (gum Arabic), exhibits versatile rheological properties that make it valuable in food, pharmaceutical,…
Articles
New products in the food industry
Antioxidant Properties of Acacia Gum
Acacia gum (gum Arabic) contains a variety of bioactive compounds that contribute to its antioxidant capacity, making it valuable in functional foods, beverages, and nutraceutical ...
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Acacia Gum in Beverage Formulations
Acacia gum, also known as gum Arabic, is widely utilized in the beverage industry due to its excellent emulsifying and stabilizing properties, particularly in acidic ...
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Acacia Gum, Natural Color Stability, and Shelf-Life Enhancement
Color plays a critical role in food quality perception, directly influencing consumer appeal. Natural pigments, especially anthocyanins, are sensitive to heat, light, and oxygen, making ...
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Coacervation Capacity of Acacia Gum:
Coacervation is a physicochemical process where macromolecules—typically proteins and polysaccharides—form dense, polymer-rich aggregates capable of entrapping solvents. These structures, called coacervates, retain liquid within their ...
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Quick Glanz (Powder) Glazing agent
Quick Glanz wax powders (C, N, and M) are high-quality glazing agents designed for sugar and sugar-free hard-coated panned goods.With an optimal particle size, Quick ...
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Quick Lac, Sealing Agent
Quick Lac is a ready-to-use sealing and finishing agent specifically designed for dragée products. It is suitable for chocolate-coated, hard sugar-coated, and soft sugar-coated surfaces. ...
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