Rheological properties and emulsifying activity of gum karaya (sterculia urens) in aqueous system and oil in water emulsion: heat treatment and microwave modification

• Main Authors: Shekarforoush, Elhamalsadat, Mirhosseini, Hamed, Amid, Bahareh Tabatabaee, Ghazali, Hasanah, Muhammad, Kharidah, Sarker, Md. Zaidul Islam, Maryam, Paykary
• Format: Article
• Language: English; English
• Published: Taylor and Francis 2015
• Subjects: Q Science (General); T Technology (General)
• Online Access: http://irep.iium.edu.my/46603/1/UPM_Paper_in_Food_Properties.pdf; http://irep.iium.edu.my/46603/4/46603_Rheological%20properties_SCOPUS_WOS.pdf; http://irep.iium.edu.my/46603/; http://www.tandfonline.com/doi/abs/10.1080/10942912.2015.1038836?journalCode=ljfp20
• Institution: Universiti Islam Antarabangsa Malaysia

Gum karaya is a polysaccharide gum from Sterculia urens tree. It is used as an emulsifier and thickening agent in cosmetics and pharmaceuticals. However, it has very strong swelling properties, high viscosity, and low solubility, providing the restricted applications in the food industry. The main o...