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Flavor encapsulation

Flavor encapsulation Microencapsulation is a technique used to provide stability to unstable components such as enzymes, flavors, bioactive compounds etc. These unstable components are enclosed in the matrix of covering material which surrounds it and provide stability by restricting its interaction with the environment. Some unstable liquids are also encapsulated to form stable dry powders

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Encapsulation capacity of Acacia Gum

Encapsulation capacity of Acacia Gum Microencapsulation is a very important and valuable technique used in food and pharma industry to prepare chemically stable mixes of delicate ingredients or components and provide their control release. It also enhances the free flowability of such encapsulated powders and improves their handling characteristics during food and pharma processing. Encapsulating

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Edible coating for fruits and vegetables

Edible coating for fruits and vegetables These days’ food scientists are using natural gums as coating material for increasing the shelf life of fruits and vegetables which are usually perishable in nature. A common solution to avoid the aforementioned problems is to coat them with edible material to maintain their quality, freshness, extend their storage

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Composition and structure of Gum Acacia

Composition and structure of Gum Acacia acacia gums obtained from Senegal and Seyal species of acacia trees are heterogeneous complex carbohydrates and have little amount of nitrogenous substance as a part of gum structure. It remains with the gum even after purification process. Acacia gum is an acidic polymer with pH value of 4.5 to

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Natural Color stability

Natural Color stability Color is a significant characteristic of any food product perceived by consumers for its quality evaluation. Color of a food product is a measure of amount of pigment present in it. natural Colors are very sensitive and can be affected by different processing operations specifically heat processing. Microencapsulation of anthocyanins using acacia

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Coacervation ability of Acacia Gum

Coacervation ability of Acacia Gum  When the liquid or solvent molecules are immobilized and trapped in the macromolecules such as carbohydrate polymers and proteins which form extensive aggregates are known as coacervates. Inside these aggregates liquid molecules are present in wet state and after drying in powder form. Generally, single polymer is used in the

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