Gum Acacia (INS: No. 414, EEC No. E414) is a dried exudation obtained from the stems and branches of Acacia Senegal (L) Willdenow or the related species of Acacia (Fam, Leguminosae). The major source of Gum Acacia is the Sudan. Other important sources are Chad, Senegal and Nigeria.
Gum Acacia is used extensively in Industrial Non-food applications. The equivalent properties that are used in Food and Pharmaceutical applications, offer extensive new applications. These properties of emulsification, stabilisation, encapsulation, adhesion and binding action ensure the wide usage of Gum Acacia.
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Gum Acacia (INS: No. 414, EEC No. E414) is a dried exudation obtained from the stems and branches of Acacia Senegal (L) Willdenow or the related species of Acacia (Fam. Leguminosae). The major source of Gum Acacia is the Sudan. Other important sources are Chad, Senegal and Nigeria.
Gum Acacia is used extensively in the production of confectionery products. The usage is based on the natural properties of Gum Acacia i.e. viscosity, emulsification ability adhesion, film forming, pH stability and excellent compatibility with other Gum and Starches.
These natural properties are utilized to ensure that the finished products have the correct texture, adhesion and coating and controlled flavor release and sugar crystallization.
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With the growth of home freezers and frozen foods, many specialty items have found their way into the home. The sale of frozen fruit juices was increased by selling concentrated fruit juices was increased by selling concentrated fruit juices
In the form of ice pops aimed at the children market. Carrageenan used as a stabilizer in these products, is not particularly effective in the natural fruit products but is extremely effective in the cheaper products that use artificial colors and flavors. In these products, which are usually colored with aniline dyes, the negatively charged carrageenan reacts with the positively charged food-grade aniline dyes to form a chemically bound, evenly distributed, immovable complex compound. In this way the migration of color is prevented, and the ice pop retains its color until completely consumed. However, other stabilizers have been found to perform this function more economically.
Variegated Ice cream products are made by incorporating high-solids chocolate syrups or sherbets, or fruit purees or fruit syrups, into standard ice cream bases to make contrasting streaks of color and flavor. The flavors are usually pumped or injected into a vanilla-flavored ice cream base to form the contrasting ribbon of color and flavor. It is important to stabilize the variegating syrup or puree so that the growth of ice crystals is controlled, and the meltdown characteristics are the same in both the ribbon and the ice cream base. This is very effectively accomplished by incorporating carrageenan in the variegating syrup or puree. The carrageenan also serves to prevent the syrup or puree from feathering into the mix by virtue of its reactivity with the milk protein.
Ice cream stabilizer. The function of an ice cream stabilizer as commonly used is to prevent the separation or uneven distribution of fats and others solids to prevent the growth of large, grainy ice crystals, and to impart proper body, Smoothness, uniformity, and other desirable features. At one time or another, almost every hydrophilic gum has been used for this purpose, and even today many different gums and mixtures of gums are used for this application. Although none of the present day ice cream stabilizers is completely satisfactory in every respect, carrageenan has proved to be one of the better stabilizers when used in combination with other gums.
Carrageenan by itself is not a satisfactory stabilizing material for ice cream, because it greatly increases the mix viscosity, making difficult or impossible the introduction of sufficiently large quantities for adequate stabilization (werbin. 1953 a,b). But it is extremely useful as a secondary stabilizer when used with primary stabilizers such as locust bean gums, guar, carboxymethylcellulose or combinations of these.
The primary stabilizers in many ice cream mixes are locust bean gum or sodium carboxymethylcellulose (moss, 1955, Sperry, 1955), each of which has excellent water-holding properties. However, each has the unfortunate tendency of causing whey separation in the mix. This “wheying-off” tendency can be eliminated or reduced by including a balancing colloid such as carrageenan at reduced concentrations. A great many of the commercial ice cream stabilizers are therefore tailored blends of locust bean gum-carrageenan or carrageenan-carrageenan. In some instances, guar gum has been used with carrageenan (werbin,1950a,b) The utilization of carrageenan in this application has been reported many times in the literature. Werbin(1950a) used a1:5.5 mixture of carrageenan and guar gum, which Julien (1953) also found very satisfactory, Blihovde (1952) preferred a blends of carrageenan and carboxymethylcellulose in a ratio of 1 to 1-12 parts. None of these, however, meets all the requirements of an ideal ice cream stabilizer, i.e. one that will perform satisfactorily in all types of ice cream mixes under all sorts of processing conditions.
Some other applications of carrageenan ion ice cream manufacture have been reported. Steintz (1958) improved the dispersing and handing properties of ice cream stabilizers containing carrageenan by suspending the gums in liquids such as propylene glycol, glycerin, lecithin, and glyceryl monostearate. The stabilization of frozen fruits, such as strawberries, for inclusion in ice cream can also be accomplished by pretreating the berries with carrageenan.