A Comparative Study Between Technological Properties of Cashew Tree Gum and Arabic Gum

Author(s)

Porto, Bruna Castro ^[1] ; Duarte Augusto, Pedro Esteves ^[2] ; Cristianini, Marcelo ^[1]

Affiliation

^[1] Univ Campinas UNICAMP, Sch Food Engn FEA, Dept Food Technol DTA, BR-13083862 Campinas, SP - Brazil

^[2] Univ Sao Paulo, Luiz de Queiroz Coll Agr ESALQ, Dept Agri Food Ind Food & Nutr LAN, Piracicaba, SP - Brazil

• Document type: Journal article
• Source: JOURNAL OF POLYMERS AND THE ENVIRONMENT; v. 23, n. 3, p. 392-399, SEP 2015.
• Web of Science Citations: 4

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. (AU)

• FAPESP's process: 11/22858-1 - Effect of high pressure homogenization (HPH) on emulsifying and encapsulant capacities of cashew gum
• Grantee: Marcelo Cristianini
• Support Opportunities: Regular Research Grants