Physicochemical characteristics and emulsion property of Gum Arabic

Abstract

Abstract Gum Arabic (Acacia senegal) named Hashab from Abogebeha (south of Khordofan 2010), (Acacia seyal) named Talha from Eldmazin (blue Nile 2010), and (Acacia Senegal) packed by Elnasr company (2015) were used in this study. These Acacia gums were subjected to Physicochemical analysis of characteristics such as (moisture content, ash content, pH, refractive index, relative viscosity, and protein content). Results obtained showed the moisture content in the three s elected samples were lower than the range of moisture reported by FAO (1990) .moisture content in samples ranged between (6.096% - 6.420%), while the range of moisture reported by FAO (1990) is (13% – 15%). Results indicated that acacia seyal gum "Eldmazei n" contained higher relative viscosity (1.532), higher protein content (3.28 % ), and having a lower pH (4.3), compared with other two samples. Emulsion stability of the mentioned gum samples using refined oils (orange oil, peppermint oil, and ginger oil) was determined under the influence of the following factors (concentration, stirring time and temperature). Results showed that emulsion stability was significantly affected by oil type and gum type. Orange oil gave the most stable emulsion in Elnasr samp le, while peppermint oil gave the lowest stable emulsion in Acacia seyal gum. Increase in concentration, stirring time and temperature were significantly increased stability of emulsions. Also emulsion stability was affected by gum type .