THE RHEOLOGICAL BEHAVIOR OF LIQUID TWO-PHASE GELATIN-LOCUST BEAN GUM SYSTEMS

2015 ◽  
pp. 417-424
Keyword(s):  
Rheological Behavior ◽  
Locust Bean Gum ◽  
Two Phase ◽  
Locust Bean

Plantago Ovata and Locust Bean Gum as a Natural Polymer in Hydrodynamically Balanced Systems: A Review

2020 ◽  
Author(s):  
Ghildiyal s
Keyword(s):  
Drug Delivery ◽  
Locust Bean Gum ◽  
Main Role ◽  
Natural Polymer ◽  
Release Formulation ◽  
Sustained Drug Delivery ◽  
Modern Drug ◽  
Buccal Drug Delivery ◽  
Locust Bean ◽  
Ceratonia Siliqua L

Hydrodynamically Balanced systems have wide development as they have achieved the parameters of modern drug delivery system, it is a type of system which owes very tremendous and curative benefits for the delivery of oral controlled release dosage forms and have wide properties in many aspects such as its main role is to maintain the effective concentration in the system for longer period of time. To reduce the gastric mucosal irritation due to the presence of synthetic polymers, being a natural polymer incorporation of Plantago ovate (Psyllium Husk) could ease out the mucosal irritation in the gastric region. Due to its properties such as a rate-controlling polymer possessing a very good quality of swelling and good gelling nature, and also incorporated as a matrix-forming agent basically in the modified release formulation. Locust bean gum can be used as sustained-release carriers and release modifiers for the delivery of drugs. It is a neutral plant galactomannan extracted from the seeds (kernels) of the carob tree Ceratonia siliqua L fabaceae. Nowadays it is focussing polymer and a lot of researchers are focussing on exploring the potential in topical drug delivery, colonic drug delivery, oral sustained drug delivery, ocular drug delivery, buccal drug delivery.

Effect of locust bean gum and konjac glucomannan oh the conformation and rheology of agarose and ?-carrageenan

Biopolymers ◽  
1995 ◽  
Vol 36 (5) ◽  
pp. 643-658 ◽  
Author(s):  
F. M. Goycoolea ◽  
R. K. Richardson ◽  
E. R. Morris ◽  
M. J. Gidley
Keyword(s):  
Konjac Glucomannan ◽  
Locust Bean Gum ◽  
Locust Bean

Jam processing: Effect of pectin replacement by locust bean gum on its characteristics

2020 ◽  
pp. 1-12
Author(s):  
Aida Mekhoukhe ◽  
Nacer Mohellebi ◽  
Tayeb Mohellebi ◽  
Leila Deflaoui-Abdelfettah ◽  
Sonia Medouni-Adrar ◽  
...  
Keyword(s):  
Cold Water ◽  
Physicochemical Characteristics ◽  
Water Soluble ◽  
Sensory Profile ◽  
Locust Bean Gum ◽  
Locust Bean ◽  
Preference Map ◽  
The Right ◽  
High Level ◽  
The Impact

OBJECTIVE: the present work proposed to extract Locust Bean Gum (LBG) from Algerian carob fruits, evaluate physicochemical and rheological properties (solubility). It aimed also to develop different formulations of strawberry jams with a mixture of LBG and pectin in order to obtain a product with a high sensory acceptance. METHODS: the physicochemical characteristics of LBG were assessed. The impact of temperature on solubility was also studied. The physical and the sensory profile and acceptance of five Jams were evaluated. RESULTS: composition results revealed that LBG presented a high level of carbohydrate but low concentrations of fat and ash. The LBG was partially cold-water-soluble (∼62% at 25°C) and needed heating to reach a higher solubility value (∼89% at 80 °C). Overall, the sensorial acceptances decreased in jams J3 which was formulated with 100% pectin and commercial one (J5). The external preference map explained that most consumers were located to the right side of the map providing evidence that most samples appreciated were J4 and J2 (rate of 80–100%). CONCLUSION: In this investigation, the LBG was used successfully in the strawberry jam’s formulation.

Linear viscoelasticity of carob protein isolate/locust bean gum blends

2010 ◽  
Vol 100 (3) ◽  
pp. 435-445 ◽  
Author(s):  
Lidia S. Zárate-Ramírez ◽  
Carlos Bengoechea ◽  
Felipe Cordobés ◽  
Antonio Guerrero
Keyword(s):  
Linear Viscoelasticity ◽  
Protein Isolate ◽  
Locust Bean Gum ◽  
Locust Bean

Modelling Rheological Behavior of Fresh Cement-Sand Mixtures

2014 ◽  
Author(s):  
Hooman Hoornahad ◽  
Eduard A. B. Koenders
Keyword(s):  
Rheological Behavior ◽  
Phase Model ◽  
Single Element ◽  
Void Space ◽  
Two Phase ◽  
Sand Mixture ◽  
Equal Thickness ◽  
Element Interactions

In this paper, the effect of the mix composition on rheological behavior of fresh cement-sand mixture is studied by considering a mixture as a two-phase model that is decomposed into a granular and a paste phase. The paste itself is subdivided into void paste and excess paste. Void paste fills the void space between the grains when they are in a fully compacted state while excess paste will use the remaining paste to form a paste layer around each individual grain particle, with equal thickness. By considering each grain particle covered with the excess paste layer as a single element, the rheological behavior of cement-sand mixtures can be related to their inter-element interactions for all sets of particle combinations.

Diffusion of Aqueous Sugar Solutions as Affected by Locust Bean Gum Studied by NMR

1999 ◽  
Vol 64 (1) ◽  
pp. 46-49 ◽  
Author(s):  
D. R. Martin ◽  
S. Ablett ◽  
A. Darke ◽  
R. L. Sutton ◽  
M. Sahagian
Keyword(s):  
Locust Bean Gum ◽  
Locust Bean

Comparative analysis of polysaccharide properties and their effect on oxidative stability of food emulsions

2021 ◽  
pp. 50-53
Author(s):  
Варужан Амбарцумович Саркисян ◽  
Юлия Владимировна Фролова ◽  
Роман Владимирович Соболев ◽  
Алла Алексеевна Кочеткова
Keyword(s):  
Differential Scanning Calorimetry ◽  
Comparative Analysis ◽  
Oxidative Stability ◽  
Potato Starch ◽  
Locust Bean Gum ◽  
Scanning Calorimetry ◽  
Multivariate Statistical ◽  
Food Ingredients ◽  
Food Emulsions ◽  
Locust Bean

Полисахариды являются многофункциональными пищевыми ингредиентами, применяемыми в различных типах пищевых продуктов. Особый интерес вызывает изучение роли полисахаридов в качестве потенциальных про- или антиоксидантов в составе пищевых эмульсий. Основным недостатком традиционных способов оценки развития окислительных процессов в эмульсиях является необходимость предварительной экстракции жировой фазы, что может сопровождаться искажением реальных значений показателей окисления. В данной работе влияние полисахаридов на окислительную стабильность эмульсий изучено при помощи реактора окислительной устойчивости Oxitest, который позволяет проводить прямое измерение потребления кислорода в процессе окисления липидов, тем самым исключая необходимость экстракции и повышая достоверность полученных данных. Проведен сравнительный анализ 6 различных полисахаридов (альгинат натрия, i-каррагинан, камедь рожкового дерева, пектин амидированный, пектин высокоэтерифицированный, картофельный крахмал) в составе пищевых эмульсий. Методами ИК-Фурье спектроскопии и дифференциально-сканирующей калориметрии охарактеризованы состав и свойства исходных полисахаридов. Изучена вязкость 0,5%-ных растворов полисахаридов при помощи метода ротационной вискозиметрии. В результате проведенного анализа полисахаридов выявлены и охарактеризованы основные отличия в колебательных спектрах поглощения функциональных групп. Методом дифференциально-сканирующей калориметрии определены энтальпии теплового эффекта отделения влаги и начала термической деградации полисахаридов. Проведен многомерный статистический анализ полученных данных, выявивший основные закономерности между структурой и свойствами полисахаридов в составе эмульсий. Наибольшую окислительную стабильность проявили эмульсии на основе камеди рожкового дерева и амидированного пектина. Polysaccharides are multifunctional food ingredients used in various types of food products. The role of polysaccharides as potential pro- or antioxidants in food emulsions is of particular interest is. The main drawback of traditional methods for assessing the development of oxidative processes in emulsions is the need for preliminary extraction of the fat phase, which may be accompanied by a distortion of the real values of oxidation indices. In this work, the effect of polysaccharides on the oxidative stability of emulsions was studied using the Oxitest oxidative stability reactor, which allows the direct measurement of oxygen consumption during lipid oxidation, thereby eliminating the need for extraction and increasing the reliability of the obtained data. Comparative analysis of 6 different polysaccharides (sodium alginate, i-carrageenan, locust bean gum, amidated pectin, highly esterified pectin, potato starch) in food emulsions was performed. The composition and properties of the initial polysaccharides were characterized by FTIR spectroscopy and differential scanning calorimetry methods. The viscosity of 0.5% solutions of polysaccharides was studied using the rotary viscometry method. The analysis of polysaccharides revealed and characterized the main differences in the vibrational absorption spectra of functional groups. The enthalpies of the thermal effect of moisture separation and the beginning of thermal degradation of polysaccharides were determined by differential scanning calorimetry. A multivariate statistical analysis of the obtained data revealed the main relations between the structure and properties of polysaccharides in emulsions. Emulsions based on locust bean gum and amidized pectin exhibited the highest oxidative stability.

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