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

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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.

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Acknowledgments

The authors thank the São Paulo Research Foundation (FAPESP) for funding project Grant # 2011/22858-1, and the Brazilian National Research Council (CNPq) for the BC Porto scholarship.

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Authors and Affiliations

  1. Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), R. Monteiro Lobato, 80, Cidade Universitária, Campinas, SP, CEP 13083-862, Brazil

    Bruna Castro Porto & Marcelo Cristianini

  2. Department of Agri-Food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil

    Pedro Esteves Duarte Augusto

Authors
  1. Bruna Castro Porto
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  2. Pedro Esteves Duarte Augusto
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  3. Marcelo Cristianini
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Correspondence to Bruna Castro Porto.

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Porto, B.C., Augusto, P.E.D. & Cristianini, M. A Comparative Study Between Technological Properties of Cashew Tree Gum and Arabic Gum. J Polym Environ 23, 392–399 (2015). https://doi.org/10.1007/s10924-014-0698-z

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  • DOI: https://doi.org/10.1007/s10924-014-0698-z

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