Abstract
The exudate gums are amongst the oldest and most traditional thickening and stabilising agents used in food. Despite competition from other materials, several of these natural exudates continue to be used in large quantities. Indeed, in food, gum arabic is used more than any other polysaccharide except starch and its derivatives.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Similar content being viewed by others
References
Anderson, D.M.W. (1977) Water-soluble plant gum exudates — Part 1: gum arabic. Proc. Biochem., 12(10), 24–25, 29.
Anderson, D.M.W. (1989a) Evidence for the safety of gum tragacanth (Asiatic Astragalus spp.) and modern criteria for the evaluation of food additives. Food Additives and Contaminants, 6 (1), 1–12.
Anderson, D.M.W. (1989b) Evidence for the safety of gum karaya (Sterculia spp.) as a food additive. Food Additives and Contaminants, 6 (2), 189–199.
Anderson, D.M.W. and McDougall, F.J. (1987) Degradative studies of gum arabic (Acacia senegal (L.) Willd.) with special reference to the fate of the amino acids present. Food Additives and Contaminents, 4 (3), 247–255.
Anderson, D.M.W. and Eastwood, M.A. (1989) The safety of gum arabic as a food additive and its energy value as an ingredient: a brief review. J. Human Nutr. and Diet., 2, 137–144.
Anderson, D.M.W. and Grant, D.A.D. (1989) Gum exudates from four Astragalus species. Food Hydrocolloids, 3 (3), 217–223.
Anderson, D.M.W., Brown Douglas, D.M., Morrison, N.A. and Weiping, W. (1990) Specifications for gum arabic (Acacia senegal): analytical data for samples collected between 1904 and 1989. Food Additives and Contaminants, 7 (3), 303–321.
Anderson, D.M.W., Millar, J.R.A. and Weiping, W. (1991) Gum arabic (Acacia senegal): unambiguous identification by 13C-NMR spectroscopy as an adjunct to the revised JECFA specification, and the application of 13C-NMR spectra for regulatory/legislative purposes. Food Additives and Contaminants, 8 (4), 405–421.
Awouda, E.H.M. (1990) Indicators for present and future supply of gum arabic. In: Gums and Stabilisers for the Food Industry 5, G.O. Phillips, D.J. Wedlock and P.A. Williams, eds, IRL Press at the Oxford University Press, Oxford, pp. 45–54.
Best, E.T. (1990) Gums and jellies. In: Sugar Confectionery Manufacture, E.B. Jackson, ed, Blackie, Glasgow, pp. 190–217.
Blake, S.M., Deeble, D.J., Phillips, G.O. and Du Plessey, A. (1988) The effect of sterilising doses of 7-irradiation on the molecular weight and emulsifying properties of gum arabic. Food Hydrocolloids, 2 (5), 407–415.
Connolly, S., Fenyo, T.-C. and Vandevelde, M.-C. (1987) Heterogeneity and homogeneity of an arabinogalactan-protein-Acacia senegal gum. Food Hydrocolloids, 1 (5/6), 477–480.
Dickinson, E., Murray, B.S., Stainsby, G. and Anderson, D.M.W. (1988) Surface activity and emulsifying behaviour of some Acacia gums. Food Hydrocolloids, 2 (6), 477–490.
GIRA (1990) Hydrocolloids in western Europe, winners and losers in the 90s, GIRACT SARL, Geneva, 670 pp.
Kelco (1988) Xanthan gum, 3rd edn, Kelco, Div. of Merck & Co., Inc., San Diego, 23 pp.
Le Cerf, D., Irinei, F. and Muller, G. (1990) Solution properties of gum exudates from Sterculia urens (karaya gum), Carbohydr. Polym., 13 (4), 375–386.
Meer, W. (1980) Gum karaya. In: Handbook of Water Soluble Gums and Resins, Davidson, R.L., ed, McGraw-Hill, New York, chapter 10, 10. 1–10. 14.
Mills, P.L. and Kokini, J.L. (1984) Comparison of steady shear and dynamic viscoelastic properties of guar and karaya gums. J. Food Sci., 49(1), 1–4, 9.
Randall, R.C., Phillips, G.O. and Williams, P.A. (1988) The role of the proteinaceous component on the emulsifying properties of gum arabic. Food Hydrocolloids, 2 (2), 131–140.
Randall, R.C., Phillips, G.O. and Williams, P.A. (1989) Effect of heat on the emulsifying properties of gum arabic. In: Food Colloids, R.D. Bee, P.J. Richmond and J. Mingins, eds, Royal Society of Chemistry, Cambridge, pp. 386–390.
Reidel, H. (1983) The use of gums in confectionery. Confect. Prod., 49 (12), 612–613.
Reidal, H. (1986) Confections based on gum arabic. Confect. Prod., 52(7), 433–434, 437.
Robbins, S.R.J. (1987) A Review of Recent Trends in Selected Markets for Water-Soluble Gums, Overseas Development Natural Resources Institute, Bulletin No. 2, 108 pp.
Stauffer, K.R. (1980) Gum tragacanth. In: Handbook of Water Soluble Gums and Resins, R.L. Davidson, ed, McGraw-Hill, New York, chapter 11, 11. 1–11. 31.
Thevenet, F. (1988) Acacia gums, stabilisers for flavor encapsulation. In: Favour Encapsulation, S.J. Risch and G.A. Reineccius, eds, American Chemical Society, Washington DC, chapter 5, 37–44.
Williams, G.R. (1990) The processing of gum arabic to give improved functional properties. In: Gums and Stabilisers for the Food Industry 5, G.O. Phillips, D.J. Wedlock and P.A. Williams, eds, IRL Press at the Oxford University Press, Oxford, pp. 37–40.
Williams, P.A., Phillips, G.O. and Randall, R.C. (1990) Structure-function relationships of gum arabic. In: Gums and Stabilisers for the Food Industry 5, G.O. Phillips, D.J. Wedlock and P.A. Williams, eds, IRL Press at the Oxford University Press, Oxford, pp. 25–36.
Wolff, M.M. and Manhke, C. (1982) Confiserie la gomme arabique. Rev. Fabr. ABCD, 57 (6), 23–27.
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1992 Springer Science+Business Media Dordrecht
About this chapter
Cite this chapter
Imeson, A.P. (1992). Exudate gums. In: Imeson, A. (eds) Thickening and Gelling Agents for Food. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3552-2_4
Download citation
DOI: https://doi.org/10.1007/978-1-4615-3552-2_4
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-6577-8
Online ISBN: 978-1-4615-3552-2
eBook Packages: Springer Book Archive