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 […]
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 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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Acacia Gum Application Beverages Acacia gum shows good stability in low pH foods hence it is frequently employed as an emulsifying agent in the manufacture of intense citrus and cola flavor oils that are used in soft drinks. The gum may prevent the flocculation and agglomerates of the oil droplets for long period of time,
Acacia Gum Application Antioxidant activity Cellular polymers including lipids, carbohydrates, proteins, and nucleic acids are damaged by oxidants which leads to the disruption of cellular homeostasis and the generation of more reactive molecular O2, which in turn leads to further oxidative damage. An important factor in the development of cellular destruction caused by hyperglycemia is
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Acacia Gum Application Anti-Obesity Effect Obesity is a global health issue linked to high deaths and morbidities rate. Treatment methods like surgical procedure and pharmaceutical medications can be costly and have severe side effects on the patient’s health. A substantial number of studies has universally acknowledged the ant obesity properties of dietary fibers. According to
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