saffron essential oil has a pleasant aroma and medicinal activities. however, it is sensible into the environmental condition. therefore, it should be protected against unwanted changes during storage or processing. encapsulation is introduced as a process by which liable materials are protected from unwanted changes. in the present study, different ratios (0:100, 25:75, 50:50, 75:25, and 100:0...

This study investigated the emulsification properties of the native gums and those treated at high pressure (800 MPa) both at their "natural" pH (4.49 and 4.58, respectively) and under "acidic and basic" pH (2.8 and 8.0) conditions. The emulsification behaviour of KLTA gum was found to be superior to that of the GCA gum. High pressure and pH treatment changed the emulsification properties of bo...

In the colorimetric determination of pectin by the carbazole method, some of the interfering compounds have been identified but the possible interference of different hydrocolloids is not known. Several hydrocolloids are currently used in the preparation of imitation and adulterated orange juice for cloud stabilization. Hydrocolloids studied were gum arabic, carboxylmethyl cellulose, sodium alg...

1. Two experiments with male weanling rats were conducted in which they received individually and restrictedly either a basal semi-purified diet containing starch as the principal carbohydrate or the same diet to which mixed aflatoxins were added in quantities providing from 0.13 to 0.4 mg aflatoxin B1/kg diet. Various natural ingredients, or semi-purified sources of dietary fibre were substitu...

1. By partial acid hydrolysis a specific carbohydrate may be isolated from gum arabic (gum acacia). This carbohydrate is comparable in its precipitating activity for Type II (and Type III) antipneumococcus serum with the bacterial soluble specific substances themselves. 2. On hydrolysis this fraction yields galactose and two or more complex sugar acids, one of which appears to be a disaccharide...

Microencapsulation of flavors is the technology of converting liquid flavor materials into easy-to-handle solids. It also provides protection against degradation reactions and prevents the loss of volatiles compounds. The capsule wall material along with the emulsion properties (i.e. viscosity and droplets size) and the drying process conditions are some of the responsible factors for the flavo...

Mixtures of gum arabic and whey protein (whey protein isolate, WP) form an electrostatic complex in a specific pH range. Three phase boundaries (pH(c), pHphi(1), pHphi(2)) have been determined using an original titration method, newly applied to complex coacervation. It consists of monitoring the turbidity and light scattering intensity under slow acidification in situ with glucono-delta-lacton...