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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 network and can be dried into powder form for applications such as microencapsulation.While simple coacervates may use a single polymer, commercial coacervation systems often involve a combination for enhanced performance. […]

Quick Oils are liquid release agents and anti-sticking agents for gum, jelly, and licorice products. Quick Oils obtain a perfect surface, protect against sticking and drying out and at the same time enhance the gloss and transparency. They are suitable for all oiling techniques and can be dosed via dripping or a spraying device, and

Acacia gum has gained prominence as a carrier in the spray drying of fruit powders. The process of spray drying fruit juices presents significant challenges due to their high sugar and acid content. These components possess low molecular weight and a low glass transition temperature, making them prone to stickiness, hygroscopicity, poor flowability, and reduced

Acacia gum, also known as gum Arabic, is harvested from Acacia trees in the form of tears or nodules. These raw materials undergo sorting and grading based on their color and the presence of impurities. Lighter-colored gum is generally considered to be of superior quality. However, during storage, enzymatic activity can lead to deterioration of

Acacia gum is a natural dietary fiber widely recognized for its impressive prebiotic properties. It serves as a non-digestible food component that stimulates the growth of beneficial bacteria, including lactic acid bacteria and bifidogenic bacteria, in the digestive system. By selectively enhancing the activity of these bacteria while suppressing harmful microbes, acacia gum contributes to

Emulsifying Ability and Emulsion Stability Acacia gum is widely recognized for its emulsifying properties, making it a valuable emulsifier in flavor formulations and emulsion oils. This ability is primarily attributed to proteinaceous material within its molecular structure, which enhances its capacity to stabilize emulsions. Studies indicate that the Arabino-Galactan-Protein (AGP) content in acacia gum plays

Acacia gum, or gum arabic, is a commonly harvested exudate gum primarily derived from Acacia senegal. It is produced in response to external stress or injury to the tree bark. Gum from Acacia seyal is also considered Acacia gum but is produced in smaller quantities. Chemically, it is a complex carbohydrate polymer composed of galactose,

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