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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 formulations.Mechanisms of Antioxidant Action Research and Applications

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 environments. Its natural composition allows it to function effectively in low pH systems, making it ideal for use in citrus and cola-flavored soft drinks.Emulsification and Stability Density Adjustment and Creaming

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 color preservation a major concern in food processing. Acacia gum has emerged as a multifunctional ingredient that enhances color stability and protects pigment integrity.Stabilizing Natural Pigments Postharvest Treatments in Mangoes

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