Gum Arabic: a narrative emulsifying agent

• Main Authors: Mirghani, Mohamed Elwathig Saeed, Mel, Maizirwan, Misran, Fatimah
• Format: Book Chapter
• Language: English
• Published: IIUM Press 2011
• Subjects: TP368 Food processing and manufacture
• Online Access: 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

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.