Gum Arabic: a narrative emulsifying agent
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...
| Main Authors: | , , |
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| Format: | Book Chapter |
| Language: | English |
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IIUM Press
2011
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/20958/ http://irep.iium.edu.my/20958/1/Gum_arabic_-_C13.pdf |
| _version_ | 1848778699396087808 |
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| author | Mirghani, Mohamed Elwathig Saeed Mel, Maizirwan Misran, Fatimah |
| author_facet | Mirghani, Mohamed Elwathig Saeed Mel, Maizirwan Misran, Fatimah |
| author_sort | Mirghani, Mohamed Elwathig Saeed |
| building | IIUM Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-14T15:06:02Z |
| format | Book Chapter |
| id | iium-20958 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T15:06:02Z |
| publishDate | 2011 |
| publisher | IIUM Press |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | iium-209582012-07-04T00:44:18Z http://irep.iium.edu.my/20958/ Gum Arabic: a narrative emulsifying agent Mirghani, Mohamed Elwathig Saeed Mel, Maizirwan Misran, Fatimah TP368 Food processing and manufacture 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. IIUM Press 2011 Book Chapter PeerReviewed application/pdf en http://irep.iium.edu.my/20958/1/Gum_arabic_-_C13.pdf 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 http://rms.research.iium.edu.my/bookstore/default.aspx |
| spellingShingle | TP368 Food processing and manufacture Mirghani, Mohamed Elwathig Saeed Mel, Maizirwan Misran, Fatimah Gum Arabic: a narrative emulsifying agent |
| title | Gum Arabic: a narrative emulsifying agent |
| title_full | Gum Arabic: a narrative emulsifying agent |
| title_fullStr | Gum Arabic: a narrative emulsifying agent |
| title_full_unstemmed | Gum Arabic: a narrative emulsifying agent |
| title_short | Gum Arabic: a narrative emulsifying agent |
| title_sort | gum arabic: a narrative emulsifying agent |
| topic | TP368 Food processing and manufacture |
| url | http://irep.iium.edu.my/20958/ http://irep.iium.edu.my/20958/ http://irep.iium.edu.my/20958/1/Gum_arabic_-_C13.pdf |