Natural Gum
Natural gums are polysaccharides of natural origin, capable of causing a large increase in a solution's viscosity, even at small concentrations. They are mostly gum (botany), botanical gums, found in the woody elements of plants or in seed coatings. Human uses Gums are used in the food industry as thickening agents, gelling agents, Emulsion, emulsifying agents, and Food additive#Categories , stabilizers, and in other industrial adhesives, Excipient#Types, binding agents, crystal inhibitors, Brewing#Ingredients, clarifying agents, encapsulating agents, Flocculation , flocculating agents, swelling agents, foam stabilizers, etc. When consumed by humans, many of these gums are fermented by the microbes that inhabit the lower gastrointestinal tract (microbiome) and may influence the ecology and functions of these microscopic communities. Commercial significance Humans have used natural gums for various purposes, including chewing gum , chewing and the manufacturing of a wide rang ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Natural Gum Of Plum Tree 01
Nature is an inherent character or constitution, particularly of the Ecosphere (planetary), ecosphere or the universe as a whole. In this general sense nature refers to the Scientific law, laws, elements and phenomenon, phenomena of the physical world, including life. Although humans are part of nature, human activity or humans as a whole are often described as at times at odds, or outright Anthropocentrism, separate and even superior to nature. During the advent of modern scientific method in the last several centuries, nature became the passive reality, organized and moved by divine laws. With the Industrial Revolution, nature increasingly became seen as the part of reality deprived from intentional intervention: it was hence considered as sacred by some traditions (Jean-Jacques Rousseau, Rousseau, American transcendentalism) or a mere decorum for divine providence or human history (Hegel, Marx). However, a vitalist vision of nature, closer to the pre-Socratic one, got reborn ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Gum Arabic
Gum arabic (gum acacia, gum sudani, Senegal gum and by other names) () is a tree gum exuded by two species of '' Acacia sensu lato:'' '' Senegalia senegal,'' and '' Vachellia seyal.'' However, the term "gum arabic" does not indicate a particular botanical source. The gum is harvested commercially from wild trees, mostly in Sudan (about 70% of the global supply) and throughout the Sahel, from Senegal to Somalia. The name "gum Arabic" (''al-samgh al-'arabi'') was used in the Middle East at least as early as the 9th century. Gum arabic first found its way to Europe via Arabic ports and retained its name of origin. Gum arabic is a complex mixture of glycoproteins and polysaccharides, predominantly polymers of arabinose and galactose. It is soluble in water, edible, and used primarily in the food industry and soft drink industry as a stabilizer, with E number E414 (I414 in the US). Gum arabic is a key ingredient in traditional lithography and is used in printing, paints, glue ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Acacia
''Acacia'', commonly known as wattles or acacias, is a genus of about of shrubs and trees in the subfamily Mimosoideae of the pea family Fabaceae. Initially, it comprised a group of plant species native to Africa, South America, and Australasia, but is now reserved for species mainly from Australia, with others from New Guinea, Southeast Asia, and the Indian Ocean. The genus name is Neo-Latin, borrowed from Koine Greek (), a term used in antiquity to describe a preparation extracted from '' Vachellia nilotica'', the original type species. Several species of ''Acacia'' have been introduced to various parts of the world, and two million hectares of commercial plantations have been established. Description Plants in the genus ''Acacia'' are shrubs or trees with bipinnate leaves, the mature leaves sometimes reduced to phyllodes or rarely absent. There are 2 small stipules at the base of the leaf, but sometimes fall off as the leaf matures. The flowers are borne in spik ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Gum Arabic
Gum arabic (gum acacia, gum sudani, Senegal gum and by other names) () is a tree gum exuded by two species of '' Acacia sensu lato:'' '' Senegalia senegal,'' and '' Vachellia seyal.'' However, the term "gum arabic" does not indicate a particular botanical source. The gum is harvested commercially from wild trees, mostly in Sudan (about 70% of the global supply) and throughout the Sahel, from Senegal to Somalia. The name "gum Arabic" (''al-samgh al-'arabi'') was used in the Middle East at least as early as the 9th century. Gum arabic first found its way to Europe via Arabic ports and retained its name of origin. Gum arabic is a complex mixture of glycoproteins and polysaccharides, predominantly polymers of arabinose and galactose. It is soluble in water, edible, and used primarily in the food industry and soft drink industry as a stabilizer, with E number E414 (I414 in the US). Gum arabic is a key ingredient in traditional lithography and is used in printing, paints, glue ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Carrageenan
Carrageenans or carrageenins ( ; ) are a family of natural linear sulfation, sulfated polysaccharides. They are extracted from red algae, red edible seaweeds. Carrageenans are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. Carrageenans have emerged as a promising candidate in tissue engineering and regenerative medicine applications as they resemble animal glycosaminoglycans (GAGs). They are used for tissue engineering, wound coverage, and drug delivery. Carrageenans contain 15–40% ester-sulfate content, which makes them anionic polysaccharides. They can be mainly categorized into three classes based on their sulfate content. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. A common seaweed used for manufacturing the hydrophilic colloids to produce carrageenan is ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Sodium Alginate
Alginic acid, also called algin, is a naturally occurring, edible polysaccharide found in brown algae. It is hydrophilic and forms a viscous gum when hydrated. When the alginic acid binds with sodium and calcium ions, the resulting salts are known as alginates. Its colour ranges from white to yellowish-brown. It is sold in filamentous, granular, or powdered forms. It is a significant component of the biofilms produced by the bacterium ''Pseudomonas aeruginosa'', a major pathogen found in the lungs of some people who have cystic fibrosis. The biofilm and ''P. aeruginosa'' have a high resistance to antibiotics, but are susceptible to inhibition by macrophages. Alginate was discovered by British chemical scientist E. C. C. Stanford in 1881, and he patented an extraction process for it in the same year. The alginate was extracted, in the original patent, by first soaking the algae in water or diluted acid, then extracting the alginate by soaking it in sodium carbonate, and finall ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Agar
Agar ( or ), or agar-agar, is a jelly-like substance consisting of polysaccharides obtained from the cell walls of some species of red algae, primarily from " ogonori" and " tengusa". As found in nature, agar is a mixture of two components, the linear polysaccharide agarose and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae and is released on boiling. These algae are known as agarophytes, belonging to the Rhodophyta (red algae) phylum. The processing of food-grade agar removes the agaropectin, and the commercial product is essentially pure agarose. Agar has been used as an ingredient in desserts throughout Asia and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative; an appetite suppressant; a vegan substitute for gelatin; a thickener for soups; in fruit preserves, ice cream, and other desserts; as a clarifying ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Polyelectrolytes
Polyelectrolytes are polymers whose repeating units bear an electrolyte group. Ion#Anions and cations, Polycations and polyanions are polyelectrolytes. These groups dissociation (chemistry), dissociate in aqueous solutions (water), making the polymers charge (physics), charged. Polyelectrolyte properties are thus similar to both electrolytes (salts) and polymers (high molecular weight compounds) and are sometimes called polysalts. Like salts, their solutions are electrically conductive. Like polymers, their solutions are often viscosity, viscous. Charged molecular chains, commonly present in soft matter systems, play a fundamental role in determining structure, stability and the interactions of various molecular assemblies. Theoretical approaches to describe their statistical properties differ profoundly from those of their electrically neutral counterparts, while technological and industrial fields exploit their unique properties. Many biological molecules are polyelectrolytes. Fo ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Seaweed
Seaweed, or macroalgae, refers to thousands of species of macroscopic, multicellular, marine algae. The term includes some types of ''Rhodophyta'' (red), '' Phaeophyta'' (brown) and ''Chlorophyta'' (green) macroalgae. Seaweed species such as kelps provide essential nursery habitat for fisheries and other marine species and thus protect food sources; other species, such as planktonic algae, play a vital role in capturing carbon and producing at least 50% of Earth's oxygen. Natural seaweed ecosystems are sometimes under threat from human activity. For example, mechanical dredging of kelp destroys the resource and dependent fisheries. Other forces also threaten some seaweed ecosystems; for example, a wasting disease in predators of purple urchins has led to an urchin population surge which has destroyed large kelp forest regions off the coast of California. Humans have a long history of cultivating seaweeds for their uses. In recent years, seaweed farming has become a global ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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E Number
E numbers, short for Europe numbers, are codes for substances used as food additives, including those found naturally in many foods, such as vitamin C, for use within the European Union (EU) and European Free Trade Association (EFTA). Commonly found on food labels, their safety assessment and approval are the responsibility of the European Food Safety Authority (EFSA). The fact that an additive has an E number implies that its use was at one time permitted in products for sale in the European Single Market; some of these additives are no longer allowed today. Having a single unified list for food additives was first agreed upon in 1962 with food colouring. In 1964, the directives for preservatives were added, in 1970 antioxidants were added, in 1974 emulsifiers, stabilisers, thickeners and gelling agents were added as well. Numbering schemes The numbering scheme follows that of the International Numbering System for Food Additives, International Numbering System (INS) as deter ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Polyelectrolyte
Polyelectrolytes are polymers whose repeating units bear an electrolyte group. Polycations and polyanions are polyelectrolytes. These groups dissociate in aqueous solutions (water), making the polymers charged. Polyelectrolyte properties are thus similar to both electrolytes ( salts) and polymers (high molecular weight compounds) and are sometimes called polysalts. Like salts, their solutions are electrically conductive. Like polymers, their solutions are often viscous. Charged molecular chains, commonly present in soft matter systems, play a fundamental role in determining structure, stability and the interactions of various molecular assemblies. Theoretical approaches to describe their statistical properties differ profoundly from those of their electrically neutral counterparts, while technological and industrial fields exploit their unique properties. Many biological molecules are polyelectrolytes. For instance, polypeptides, glycosaminoglycans, and DNA are polyelectrol ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |