Gum Arabic: a narrative emulsifying agent

Mirghani, Mohamed Elwathig Saeed and Mel, Maizirwan and Misran, Fatimah (2011) Gum Arabic: a narrative emulsifying agent. In: Current research and development in biotechnology engineering at IIUM. IIUM Press, Kuala Lumpur, p. 105115. ISBN 9789674181444

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Abstract

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.

Item Type:	Book Chapter
Additional Information:	4971/20958
Uncontrolled Keywords:	Emulsifying, food additive, Gum Arabic (GA), halal
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Engineering > Department of Biotechnology Engineering
Depositing User:	A Prof Elwathig Mirghani
Date Deposited:	04 Jul 2012 08:44
Last Modified:	04 Jul 2012 08:44
URI:	http://irep.iium.edu.my/id/eprint/20958

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