Functionality of gum arabic. Fractionation, characterization and evaluation of gum fractions in citrus oil emulsions and model beverages

Structure–Function Analysis of the Emulsifying and Interfacial Properties of Apomyoglobin and Derived Peptides

“…We used a small-scale emulsion test based on that used in the beverage industry to make citrus flavor emulsions for soft drinks (21,22). A small-scale test was essential since it was difficult to purify the peptides in sufficient amounts for higher energy, larger scale homogenizers.…”

Physicochemical properties of soy protein isolates-acacia gum conjugates

“…In recent years, polysaccharides are widely used for stabilisation of food emulsions and foams. High molecular weight emulsifiers such as gum arabic, casein, dextran, modified starch, and others, are often used as ingredients to stabilise oil-in-water food emulsions (Ray et al 1995;McNamee et al 1998;Garti 1999).…”

Characterization and Functional Properties of Sub-Fractions of Soluble Soybean Polysaccharides

“…The average droplet diameter was further reduced using an ultrasonic homogenizer (Nihon Seiki, Tokyo, Japan) operated at maximum power for 2 min. A laser diffraction particle-size analyzer (Model LA-500, Horiba, Kyoto) was used to determine the dropletdiameter distribution just after preparation and after 6 days of storage at 20 C.…”

“…Figure 3 shows the particle-size distribution of emulsions obtained just after (solid lines) and 6 d after (dotted lines) the preparation. The results of emulsions stabilized by gam arabic, which is known to be a surfaceactive peptide-bound polysachharide, 20,21) are also shown for the comparison.…”