The effect of proportion of maltodextrin and gum arabic as carrier material and the percentage of nutmeg oleoresin as flavor load on microencapsulation by spray drying was studied. The proportions of 0, 20, 40 and 60 percent gum arabic (w/w) in the carrier blend and 10, 20 and 30 percent nutmeg oleoresin (w/w) as flavor load were studied. Emulsions were microencapsulated in a vertical co-curren...

The development of the nano/microstructure of ZnO particles precipitated from zinc acetylacetonate showed dependence on the presence of gum arabic. In the absence of gum arabic in near-neutral pH range ZnO rods, some of them hollow, precipitated, whereas in alkaline (NH4OH) medium the multipods (stars) were obtained. A strong effect of gum arabic was noticed both in the near-neutral pH range an...

The effect of proportion of maltodextrin and gum arabic as carrier material and the percentage of nutmeg essential oil as flavor load on microencapsulation by spray drying was studied. The proportions of 0, 20, 40 and 60 percent gum arabic (w/w) in the carrier blend and 10, 20 and 30 percent nutmeg oil (w/w) as flavor load were studied. Emulsions were microencapsulated in a vertical co-current ...

The aim of this study was to investigate the effect of twelve weeks Gum Arabic dose on the liver functions and some antioxidant enzymes activity of 10 Sprague-Dawley rats. Methods: 10 normal Sprague-Dawley rats were fed one liter 10% of gum Arabic solution daily for 12 weeks. As a control group another 10 rats were not fed with gum Arabic. On week twelve, blood samples were collected from each ...

The study analysed farmers’ perception of effects of gum Arabic agroforestry on livelihoods in the Sahelian zone of Borno state, Nigeria. Data for the study were obtained mainly through primary sources. Multi stage, purposive and random sampling techniques were employed to select 321 respondents that was used for this study. The study revealed that the most important (30.25%) farm information b...

Studies on microbial biohydrogenation of fatty acids in the rumen are of importance as this process lowers the availability of nutritionally beneficial unsaturated fatty acids for incorporation into meat and milk but also might result in the accumulation of biologically active intermediates. The impact was studied of adsorption of 22:6n-3 (DHA) to particulate material on its disappearance durin...

gums are the most important stabilizers that are used in ice cream and other frozen dairy dessert industries. in this study, effect of different levels of guar gum (0, 0.1, 0.2 and 0.3%) and arabic gum (0, 0.1, 0.3 and 0.5%) on rheological behavior of frozen yogurt was investigated. the rheological behavior of samples showed that all samples exhibit shear thinning behavior and power law model f...

Rheological properties of waxy barley flour (WBF) dispersions mixed with various gums (carboxyl methyl celluleose, guar gum, gum arabic, konjac gum, locust bean gum, tara gum, and xanthan gum) at different gum concentrations were examined in steady and dynamic shear. WBF-gum mixture samples showed a clear trend of shear-thinning behavior and had a non-Newtonian nature with yield stress. Rheolog...

Gum arabic is mainly produced from two Acacias that are found in the gum belt of Sub-Saharan Africa. These are Acacia senegal that produces high quality gum and Acacia seyal that produces low quality gum. In recent years the gum market structure has changed and Sudan lost its near monopoly position as Chad and Nigeria became important gum suppliers. In order to understand the competition betwee...

A novel modified alternan, produced by using newly isolated strains of Penicillium sp., was physically characterized. High molecular weight native alternan was progressively modified to lower molecular weight heterodisperse forms, associated with a reduction in absorbance at 225 nm, light scattering, and opalescence. Methylation analysis indicated that modified alternan has a linkage pattern si...