Gum Arabic

Glicksman, M. E.

doi:10.1016/b978-0-12-746252-3.50015-0

Cited by 25 publications

(22 citation statements)

References 97 publications

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“…. (Glicksman 1969, Imeson 1992, Meer 1980 Emulsifier Stabilize the foams Soft drinks, root beer and cola Wine clarification Flavour fixation (Glicksman 1969, Glicksman & Sand 1973, Imeson 1992, Meer 1980 Coating material Spray-dried flavour fixation applications: citrus oil . .…”

Section: Analysesmentioning

confidence: 99%

“…In fact, most commercial gum arabic is derived from Acacia senegal (Acacia verek). Sudan, particularly in Kordofan and Darfur provinces, is the biggest producer (85% of the world's supply) and exporter of the best qualities (90% of the Sudan's production of gum arabic is of excellent quality) (Glicksman & Sand, 1973;Awouda, 1988;Imeson, 1992).…”

Section: Introductionmentioning

confidence: 99%

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Crossflow microfiltration of gum arabic solutions: Comparison of the classical system with the co‐current permeate flow system

Decloux¹,

Dornier²,

Gratius³

1996

Int J of Food Sci Tech

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Gum arabic is a natural gum exuded mainly by the trees Acacia senegal, currently used in the food industries for its emulsifying, thickening and stabilizing properties. Its present processing includes various operations providing a quite turbid product. Crossflow microfiltration could be interesting for the clarification and the cold-pasteurization of the gum arabic solutions. Several experiments were therefore made with the crossflow microfiltration unit at ENSIA, using two different systems: the classical one (without permeate circulation), and the co-current permeate flow system (CCPF) allowing the exploration of the low transmembrane pressures range. With gum arabic solutions of 0.17 g solids g Ϫ1 solution and 70ЊC, the best results after 60 min of filtration (105.7 L h Ϫ1 m Ϫ2 , 4.4% of solids retention and 83.4% of clarification) were obtained with the CCPF system at low transmembrane pressure and high crossflow velocity (0.3 bar and 7.5 ms Ϫ1 ).

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Section: Analysesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Crossflow microfiltration of gum arabic solutions: Comparison of the classical system with the co‐current permeate flow system

Decloux¹,

Dornier²,

Gratius³

1996

Int J of Food Sci Tech

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“…Such a reagent may act by a number of mechanisms, reforming the structure of the protein materials present by breaking disulphide linkages and encouraging rearrangements (RS-SR + 2 HOCH 2 CH 2 SH HOCH 2 CH 2 S-SCH 2-CH 2 OH + 2 RSH, Price, Stein, & Morre, 1969), acting as a nucleophile with the strongly electronegative sulphur to reduce a ''glycosidic'' link under acidic conditions (S N 2, Fig. 2, Knipe, 2006;Shim, Przybylski, & Wetmore, 2010;Walvoort, van der Marel, Overkleeft, & Codee, 2013), or possibly acting as a ''co-factor'' or ''activation'' agent for any extracellular enzymes present in the freeze-dried product (oxidases, peroxidases, diastase and pectinases, Glicksman & Sand, 1977), or finally by encouraging disulphide rearrangement in the cysteine/methionine ''rich'' GP fraction (Renard et al, 2006), which may consequently ''free-up'' the entangled nature of the structure within the whole gum.…”

Section: Scission Of Carbohydrate Chain (Blocks)mentioning

confidence: 98%

Effects of high hydrostatic pressure and chemical reduction on the emulsification properties of gum arabic

Bell

Davis

et al. 2015

Food Chemistry

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“…The Panel noted publications recommending that during the manufacturing process the oxidases and peroxidases present in acacia gum should be inactivated by heating to prevent the possible oxidative degradation of components in preparations to which acacia gum is added (Glicksman and Sand, ; Ternes et al., ).…”

Section: Assessmentmentioning

confidence: 99%

Re‐evaluation of acacia gum (E 414) as a food additive

Mortensen¹,

Aguilar²,

Crebelli³

et al. 2017

EFS2

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The Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re-evaluating the safety of acacia gum (E 414) as a food additive. In the EU, acacia gum has not been formally evaluated by the Scientific Committee for Food (SCF), and therefore, no ADI has been allocated. However, it was accepted for use in weaning food (SCF, 1991). In 1999, the SCF considered 'that the use of acacia gum/gum arabic in coatings for nutrient preparations containing trace elements is acceptable provided carry-over levels in infant formulae, follow-on formulae or FSMP do not exceed 10 mg/kg'. Acacia gum was evaluated by JECFA in 1982 and 1990 and the specifications were amended in 1998. Based on the lack of adverse effects in the available toxicity studies, an ADI 'not specified' was allocated. Following the conceptual framework for the risk assessment of certain food additives re-evaluated under Commission Regulation (EU) No 257/2010, the Panel considered that adequate exposure and toxicity data were available. Acacia gum is unlikely to be absorbed intact and is slightly fermented by intestinal microbiota. No adverse effects were reported in subchronic and carcinogenicity studies at the highest dose tested and there is no concern with respect to the genotoxicity. Oral daily intake of a large amount of acacia gum up to 30,000 mg acacia gum/person per day (approximately equivalent 430 mg acacia gum/kg bw per day) for up to 18 days was well tolerated in adults but some individuals experienced flatulence which was considered by the Panel as undesirable but not adverse effect. The Panel concluded that there is no need for a numerical ADI for acacia gum (E 414), and there is no safety concern for the general population at the refined exposure assessment of acacia gum (E 414) as a food additive. Acknowledgements: The Panel wishes to thank the following for the support provided to this scientific opinion: Jacqueline Wiesner, Dario Battacchi and Lemmetyinen Juho. The ANS Panel wishes to acknowledge all the European competent institutions, the Member State bodies and other organisations that provided data for this scientific opinion.

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Gum Arabic

Cited by 25 publications

References 97 publications

Crossflow microfiltration of gum arabic solutions: Comparison of the classical system with the co‐current permeate flow system

Crossflow microfiltration of gum arabic solutions: Comparison of the classical system with the co‐current permeate flow system

Effects of high hydrostatic pressure and chemical reduction on the emulsification properties of gum arabic

Re‐evaluation of acacia gum (E 414) as a food additive

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