Microencapsulation of liquid orange oil as a common flavoring agent in food industries by complex coacervation in a gelatin – gum arabic polymeric wall system was studied. At a fixed ratio of 10% w/v as concentration of the materials used in this study, trend of changes of microencapsulation process variables using different wall polymeric contents along with varying levels of the core to wall ...

The effects of different hydrocolloids on the gelatinisation behaviour of hard wheat flour were investigated. Influence of guar, xanthan, Arabic, carboxy methyl cellulose (CMC) and tragacanth gums on wheat flour was studied using micro viscoamylograph. It was found that all hydrocolloids except tragacanth greatly modified the gelatinisation properties of wheat flour. Guar and xanthan significan...

Günümüzde zemin iyileştirme için kullanılan geleneksel katkıların yerine, atık ve doğaya zarar vermeyen alternatif malzemelerin kullanılabilirliği çalışmacıların ilgisini çekmiştir. Bu çalışmada kum zeminlerin katkılara bir katkı olan Akasya zamkı (Arabik Gam-AG) biyopolimerinin iyileştirmede araştırılmıştır. Deneylerde geri dönüştürülmüş (GDK) nehir kumu (NK) kullanılmıştır. bağlamda, numunele...

Abstract This research aimed to study the effects of 1% addition various hydrocolloids, i.e. guar gum, carboxymethylcellulose (CMC), and Arabic in preparing noodles from Canna edulis starch modified with heat moisture treatment (HMT) advance. Research results showed that some parameters such as cooking loss were not affected by hydrocolloid except gum (which resulted highest loss). CMC signific...

The US food industry would benefit from a domestically produced gum with a dependable supply and consistent quality that can be used for preparing oil-in-water (O-in-W) emulsions, such as citrus oil emulsions for beverages. Corn fiber gum (CFG) is an arabinoxylan (hemicellulose) extracted from the corn kernel pericarp and/or endosperm fiber fractions that can possibly fulfill this need. In this...