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Fruit powders Acacia gum has recently found application as carrier for the preparation of spray dried fruit powders. Spray drying of fruits is very challenging because they contain a lot of sugar and acids which have low molecular weight and low glass transition temperature. During drying of fruit juices, the drying temperature is much higher […]

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

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

Dietary Fiber Dietary fibers are complex carbohydrates present in diet which when consumed by humans resist the action of human intestinal enzymes and remains undigested in the small intestine and may or may not undergo fermentation in large intestine. Some dietary fibers improve transit and stool yield, whereas others have an impact on metabolic processes

Gum Arabic functions in confections as an emulsifier, sugar crystallization control agent, bulking agent, and film former. In caramels and toffee products, Gum Arabic is emulsification properties aid in the reduction of fat droplet size distribution thus providing stability to the product. It is the recognized preferred natural ingredient for the production of high quality

Composition and structure of Gum Acacia Acacia gums derived from Senegal and Seyal species of acacia trees are heterogeneous, complex carbohydrates containing small amounts of nitrogenous substances. These remain integral to the gum structure even after undergoing purification processes. Acacia gum is an acidic polymer, with its pH value ranging between 4.5 and 5.0. This

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

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