Hydrocolloids, often called gums that generally contain many hydroxyl groups and may be polyelectrolytes .Foams are colloidal systems in which tiny air bubbles are dispersed in an aqueous continuous phase. Many processed foods consumed daily are liquid or solid foams, such as the head of soft drinks and beer, whipped cream, mousses, meringue, bread and ice cream. The utilization of these gums d...

Recovery of cellulose fibres from paper mill effluent has been studied using common polysaccharides or biopolymers such as Guar gum, Xanthan gum and Locust bean gum as flocculent. Guar gum is commonly used in sizing paper and routinely used in paper making. The results have been compared with the performance of alum, which is a common coagulant and a key ingredient of the paper industry. Guar g...

In complex emulsions, viscosity or viscosity-associated sensory attributes such as creaminess are important for quality assessment and product differentiation. Two sets of emulsions with fat or locust bean gum content being varied at seven levels were developed; the two emulsions at each level had similar apparent viscosity. Additionally, sugar concentration was kept constant either with respec...

The aim of the present study was to apply design of experiment (DOE) to optimize floating drug delivery of tapentadol hydrochloride. Tapentadol hydrochloride is a synthetic opioid used as a centrally acting analgesic and effective in both experimental and clinical pain. The half-life of the drug is about 4 hours and oral dose is 50 to 250 mg twice a day. For optimization 3(2) full factorial des...

The rheological behavior of galactomannans in concentrated solutions was examined by using dynamic viscoelasticity measurements. Concentrated solutions of three galactomannans, guar gum, tara gum, and locust bean gum were prepared with an ionic liquid 1-butyl-3-methylimidazolium chloride as the solvent. Each galactomannan solution showed angular frequency dependence curves of the storage modulu...

Bacillus sp. MG-33 was isolated from the desert of Rajasthan (India). The organism produced 500 and 200 Ug of thermostable mannanase (after 96h) in solid state fermentation (SSF) of wheat bran and wheat straw rich-soda pulp at the moisture ratio of 1:1.5 and 1:3 at 30oC, respectively. Two-step partially purified mannanase was optimally active at 65oC and was 100% thermostable at 55 to 60oC for ...

BACKGROUND AND AIM Many mothers consult physicians because of frequent infant regurgitation. Guidelines recommend reassurance and dietary treatment as first approaches. The aim of the present study was to test and compare the efficacy of 2 antiregurgitation formulae (ARF). METHODS A prospective, double-blind, randomized cross-over trial was performed for a 1-month period in 115 formula-fed in...

The aim of this study is to produce edible films with antimicrobial properties by using the discarded fruit peels (orange and lemon) as extracts determine effect on shelf life rainbow trout fillets squid rings. For purpose, were performed orange lemon xanthan, locust bean carrageenan gums. Rainbow (Oncorhynchus mykiss 1792) rings (Loligo vulgaris 1798) covered from extend shelf-life these produ...

Aims: This study was conducted to isolate, identify and screen microorganisms associated with soy iru for the ability to be used as starter in the fermentation of soya bean (Glycine max) to produce soy iru. Study Design: To control the fermentation of soya bean (Glycine max) to produce soya iru using functional starter culture in order to improve the quality of the product. Place and Duration o...