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Microencapsulating properties of acacia (sen) SUPER GUMTM
Date
2008
Abstract
Gum arabic has long been used In the beverage industry as an emulsifier and more recently, its potential 10 be used in microencapsulatioo technologies has been explored, with positive results. A mOdified gum arabic (Acacia (sen) SUPER GUM', marketed as SUPER GUM, has recently become available on the market. SUPER GUM has been modified by an accelerated storage process, and is characterised by increased molecular weight and greater surface activity compared to unmodified gum arabic. In this work, we present two different applications of SUPER GUM'" as an encapsulating agent. The encapsulation efficiencies of multiple emulsions were increased following the use of SUPER GUM"' as an external emulsifier. A second applicalioo, for the microencapsulation of a proprietary anti-microbial dairy blend, Glovon, is also reported. Efficiency of the microencapsulation process was indicated by altered sensitivity against Staphylococcus aureus 9518. Hydration time and presence of bile salts also affected the anll-microbial activity of Glovon and microencapsulated Glovon differently, with microencapsulated Glovon retaining grealer activity than non-encapsulated Glovon.
Supervisor
Description
peer-reviewed
Publisher
The Japan Food Chemical Research Foundation
Citation
Foods and Food Ingredients Journal of Japan;213 (3) pp. 256-262
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Files
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Dunne_2008_food.pdf
Adobe PDF, 1.47 MB