Gum Arabic: a narrative emulsifying agent
This study is an effort to explore the potentials of Gum Arabic (GA) as a halal food additive focusing on its emulsifying properties. Emulsions are prepared by vigorously shaking the mixtures of oil phase and aqueous phase containing this emulsifier. The effect of various processing parameters of...
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| 主要な著者: | , , |
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| フォーマット: | 図書の章 |
| 言語: | English |
| 出版事項: |
IIUM Press
2011
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| 主題: | |
| オンライン･アクセス: | http://irep.iium.edu.my/20958/1/Gum_arabic_-_C13.pdf http://irep.iium.edu.my/20958/ http://rms.research.iium.edu.my/bookstore/default.aspx |
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| 要約: | This study is an effort to explore the potentials of Gum Arabic (GA) as a halal food
additive focusing on its emulsifying properties. Emulsions are prepared by vigorously
shaking the mixtures of oil phase and aqueous phase containing this emulsifier. The
effect of various processing parameters of the amount of emulsifier, the standing
temperature as well as the oil to aqueous phase ratio on the emulsification activity were
investigated using Hashab Gum Arabic and Talha GA emulsifiers. The optimal
conditions in using GA as emulsifier were evaluated and venfied as a preferred food
additive due to its natural purity and halal features. The optimal amount of GA used was
20% (w/v) and the temperature was 65°C, while the ratio of oil to aqueous phase was not
affected directly. |
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