• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1253-1257
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• 2009

The effects of seven commercial gums (xanthan gum, guar gum, pectin, gum arabic, gellan, locust bean gum, and sodium alginate) at different concentrations (0, 0.3, and 0.6%) on flow properties of sweet potato starch (SPS) pastes were investigated. Flow behavior characteristics were adequately described by power law flow model, and yield stress was also measured by vane method. SPS-gum mixtures (5% w/w) at $25^{\circ}C$ were found to have high shear-thinning flow behavior with yield stress, and their consistency index (K) and apparent viscosity ($\eta_{a,100}$) increased with elevated gum concentration, except for pectin and sodium alginate. Vane yield stress ($\sigma_o$) value of SPS-pectin mixture was lower when compared to other mixtures while that of SPS-gellan mixture was much higher. Most of the gums, except for pectin, gum arabic, and sodium alginate, showed a synergistic effect on the elastic properties of SPS-gum mixtures. In general, the flow properties of SPS-gum mixtures appeared to be strongly influenced by the addition of gum, and dependent on the type and concentration of gum.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.21 no.1
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• pp.84-94
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• 1995

Fragrance oil was encapsulated with B-Capsulation and Arabic gum for double Encapsulation to improve the demerits-cause the skin irritation, allergy and lack of odor fixative-. Powder fragrance was obtained from the paste phase using the method of spray dry. From the analyses (GC, IR, UV) and sensory teste, it was identified that frogrance was encapsulated in our reservoir.

• Korean journal of food and cookery science
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• v.31 no.2
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• pp.200-206
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• 2015

The use of gums in processed foods manufactured in Korea was investigated in this study. The information about gums added to each food was collected from the ingredient claimed on the food packaging. A total of 272 food items were found to use gums as a thickener, stabilizer, and/or emulsifier. Among them, carrageenan was the most frequently found in 110 items (40%), followed by xanthan gum in 87 items (32%), guar gum in 67 items (25%), arabic gum in 50 items (18%), and gellan gum in 28 items (10%). Application of more than two different gums to food items was also observed, presumably based on the synergistic interaction between gums for a specific physical property. Of nine food categories classified by the Korea Food Code, gums were used most frequently in beverages, noodles, and meat products. Foods for children which include confectioneries, beverages, and chocolates were found to frequently use arabic gum, carrageenan, xanthan gum, guar gum, or gellan gum. These results indicate that gums have been widely using in a variety of Korean processed foods in order to improve their physical properties. Considering potential health concern of some gums such as carrageenan, further study to estimate daily intake of gum is needed.

• Food Industry
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• s.45
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• pp.32-37
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• 1978

자연에서 얻어지는 고무질로서는 여러 가지 종류의 것이 많으나 한천, 알긴산염, 카라기난(Carrageenan), 퍼셀라란(furcellaran)등은 해조로부터 추출되며 Pectin, arabic gum, karaya gum, tragacanth gum, ghatti gum, guargum, 메뚜기콩고무(Locust been gum), 사이리엄고무(psyllium seed gum)등은 식물로부터 추출된다. 특히 이외에도 미생물에서 분비되는 고무질인 다당(多糖)으로는 dextran, curdlan, pullulau, 잔산고무(Xanthan gum)등도 최근에 알려진 고무질이다. 여기에서는 미생물이 생산하는 고무질인 다당(多糖)인 Xanthan gum이 새로히 식품첨가물로 지정되었기에 Xanthan gum의 발견내역, 성질, 생산과 응용면을 소개한다.

• Bulletin of the Korean Chemical Society
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• v.29 no.6
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• pp.1277-1279
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• 2008

• YAKHAK HOEJI
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• v.31 no.1
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• pp.42-44
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• 1987

Ziperol, anti-tussive, is considerably bitter. Therefore, it is necessary to mitigate the bitterness in ziperol syrup for children. In this experiment, it was attempted to mitigate the bitterness of zipeprol by means of polymers such as $\beta$-cyclodextrin, arabic gum, HPMC(hydroxypropyl methylcellulose), PEG 2000(polyethyleneglycol 2000), PVP(polyvinylpyrrolidone). Caffeine was used as the reference standard of bitterness. In the result of this experiment, $\beta$-cyclodextrin, would mitigate the bitterness of zipeprol more largely than any other polymers. Arabic gum was the second choice which would mitigate the bitterness of zipeprol.

• Korean Journal of Food Science and Technology
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• v.25 no.2
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• pp.109-117
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• 1993

To investigate the effects of sodium alginate, gum karaya and gum arabic on the foaming properties of sodium caseinate, surface tension, specific viscosity, turbidity, foaming ability and foam stability of the caseinate solution with added gums were examined. Surface tensions of the 5%(w/v) protein solutions containing gums at pH 7.0 and 8.0 were $43.7{\sim}44.7dyne/cm$ and $43.6{\sim}44.0 dyne/cm$, respectively. Specific viscosities of the solutions with 0.2 and 0.3% sodium alginates were 15.6 and 39.1 at pH 7.0 (control, 2.8), and 12.1 and 8.2 at pH 8.0 (control, 2.6), respectively. Turbidities were $69.5{\sim}74.0$ at pH 7.0 and $68.0{\sim}72.5$ at pH 8.0. The optimum conditions for foaming ability of the solutions were 0.1% conc. and 15 min whipping in addition of sodium alginates; 0.2% conc. and 20 min whipping in gum karaya; 0.1% conc. and 10 min whipping in gum arabic. For foam stability optimal concentrations were 0.3% in sodium alginate and gum karaya at pH 7.0 and 0.2% at pH 8.0. Addition of sodium alginates was most effective to increase foam stability of the solution, but was not effective to increase foaming ability. At same pH, surface tensions and turbidity of the solutions were related to foaming ability and specific viscosities were related to foam stability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.1
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• pp.81-86
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• 1997

Spray dried powdered juice was processed from concentrated extract of jujube(Zizyphus jujuba MILLER). Spray drying of the extract solution could not be operated to have powder product by itself over whole concentration range and required addition of some carrier or support material. The concentrated extract of 26$^{\circ}$Bx was combined with carrier material solution to have a final concentration of 30$^{\circ}$Bx, and then spray dried. Proper addition level of carrier solid for physical and flavor quality of the powder product was determined to be 1 : 1 ratio to jujube solid. Combined use of maltose and gum arabic produced the best quality product among the studied carrier materials, which were maltose, dextrin, condensed milk and gum arabic. Enzymatic treatment in extraction process could increase the yield by 13~39%, but hurt the sensory quality of powdered juice. Treatment by 0.5% pectinase(0.05 unit/ml) may be used with lesser quality change for improved yield.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.27 no.2
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• pp.137-140
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• 1982

Three levels of inoculum concentration from 10 to 30 percent, three kinds of adhesive materials, gum arabic, methyl cellulose and carboxy methyl cellulose, and five different pelleting materials including 4 different sources of lime and calcium carbonate were compared to investigate an optimum condition for seed inoculation by counting the number of viable rhizobium cells. For a peat-cultured Rhizobium inoculant, 10 per cent was found to be an optimum by showing 3.5 $\times$ 10$^9$ viable cells per seed. The highest number of viable cells were observed from gum arabic at 40 per cent, methyl cellulose at 5 per cent and carboxy methyl cellulose at 4 per cent. Among pelleting materials, a dental lime for investment originated from Ransom & Randolph Co. Ohio, U.S.A. resulted best as pelleting material.

• 한국생물공학회:학술대회논문집
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• 2000.11a
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• pp.769-772
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• 2000

Fish oil has abundant highlly unsaturated fatty acids such as EPA and DHA. Therefore, fish oil is very susceptible to peroxidation. Adding any antioxidants to fish oil is acceptable to prevent the peroxidation. However, nontoxic and strong naturally occurring antioxidants for fish oil was not developed. ${\alpha}-tocopherol$ is one of useful natural antioxidants, but it is not good to prevent the fish oil peroxidation. In this study, we examined the development of microencapsulated squid liver oil product to prevent effectively peroxidation of the fish oil. The acceptable materials for encapsuling the squid liver oil were gum arabic and gelatin. The ultimate encapsulation rate of squid liver oil was 45.5%.