Gums polysaccharide

At the same time, natural adhesives such as casein glues, animal glue and polysaccharide gums have gradually been replaced by synthetic adhesives vinyl thermoplastic adhesives [poly(vinyl acetate)], adhesives obtained by reticulation in situ of two components (as epoxy resins), represent very important materials in this field. 

Over the centuries the natural organic materials that have best met these requirements are proteinaceous materials (egg, animal glue and casein or milk), polysaccharide gums... 

The comparison helped to identify the simultaneous occurrence of nitrocellulose and a polysaccharide gum in sample CSG Obis, and of a polysaccharide gum in sample CSA 5b. 

Conventional improvers are not used in rye bread but additives are sometimes used to increase the water absorption of the dough. Examples are polysaccharide gums such as guar and locust bean gum as well as pregelatinised potato flour, rice starch or maize starch. 

The presence of other polysaccharide gums that contain uronic acids (alginates, xanthan, and gellan) causes serious interference. 

Antibodies that are specific for polysaccharide gums are used for detection and identification of gum additives in processed foods, beverages and confectionaries, Fig. (47). The tests are performed with a control of gum and its complementary antibody with food products and the antibody. The products tested were ice cream, soup, candy and salad dressing. All but the last yielded positive tests with the specific antibodies that were used. 

Gellan Gum occurs as an off white powder. It is a high-molecular-weight polysaccharide gum produced by fermenta-... 

Xanthan Gum occurs as a cream colored powder. It is a high-molecular-weight polysaccharide gum produced by a pure-culture fermentation of a carbohydrate with Xanthomonas campestris, purified by recovery with isopropyl alcohol, dried, and milled. It contains D-glucose and D-mannose as the dominant hexose units, along with D-glucuronic acid and pyruvic acid, and it is prepared as the sodium, potassium, or calcium salt. It is readily soluble in hot or cold water, but it is insoluble in alcohol. Its solutions are neutral. 

Table I. Distribution of Polysaccharide Gums by Commercial Usage...

Two types of antibodies generated in response to immunization with polysaccharide gums, one anti-gum arabic and the other anti-xanthan, have been used to detect these gums in commercial products. Shown in Fig. 43 are test results with anti-xanthan antibodies. First, the presence of xanthan was detected in a competitive gum product where patent rights may be involved. Second, the presence or absence of xanthan in such food products as ice cream and salad dressing may readily be determined by the antibody results shown in Plate B of Fig. 43. 

Complexes with Dextrins, Polysaccharide Gums, Alginates, Pectins, and... 

Strong interactions are postulated between starch and such polysaccharide gums as guar and xanthan. These strong interactions lead to the formation of firm gels.1052 A typical composition entails agar plus starch.1053-1055... 

Starch mixed with such polysaccharide gums as guar, xanthan, and locust bean are used as food thickeners, especially when a surfactant is added.1055 A composition of guar gum coated with starch has been patented for decreasing levels of cholesterol and glucose in blood.1057 Starch blended with achrodextrin, gum arabic, and sodium silicate is used as an adhesive for book binding.1058... 

M. Glicksman, "Polysaccharide Gums in Food Technology, Academic Press, New York, 1970. 

Because the influence of drying parameters is not the same for all materials, optimal drying conditions vary depending on the final objective volatile retention, preservation of enzymatic activity and avoidance of protein denaturation, fat oxidation or crystallisation. Furthermore, some interactive influences may appear between components, an effect that is positive for protection of labile compounds by a network of polymers as polysaccharides, gums, proteins (Dumoulin and Bimbenet 1998). The phenomena may vary between centre and surface of drops, with some possible segregation by internal movement in the drop. 

Peptides proteins, polysaccharides gums, dextrins, pectins condensed tannins, leucocyanins and anthocyanins and phenolic compounds... 

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