Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/86448
Type: Artigo de periódico
Title: A Comparative Study Between Technological Properties Of Cashew Tree Gum And Arabic Gum
Author: Porto B.C.
Augusto P.E.D.
Cristianini M.
Abstract: Arabic gum (AG) is the most common emulsifier used for beverage emulsions. Cashew tree gum (CG) is a biological macromolecule that has been proposed as a substitute for the AG, although their technological properties comparison is still necessary. The aim of this study was to evaluate an isolation method for CG, and then evaluate CG technological properties in comparison to AG. The CG isolation methodology was improved using a small solvent amount. CG zeta-potential ranged from +8.0 mV (pH 2) to −9.7 mV (pH 5), while the electric charge in solution of AG ranged from −2.7 mV (pH 2) to −28.6 mV (pH 6). As compared to AG, the CG showed a 50 % higher swelling, a 36 % lower oil absorption capacity, a slightly lower (4–8 %) solubility and lower consistency. CG is a feasible polyelectrolyte, promotes lower consistency solutions, and exhibits good swelling property.
Editor: Springer New York LLC
Rights: fechado
Identifier DOI: 10.1007/s10924-014-0698-z
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-84907452292&partnerID=40&md5=9c160b8a5ee0888c3a86391ccd84ba0a
Date Issue: 2014
Appears in Collections:Unicamp - Artigos e Outros Documentos

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