| 摘要 |
This invention relates to a technology for modifying gum arabic to increase its emulsifying ability, and provides a method which does not give rise to such troubles as the gum arabic agglomerating to form syrupy masses, sticking to the vessel, dehydration, or charring in the course of processing. Amodified gum arabic with in an increased emulsifying ability can be obtained by heating a roughly crushed or broken solid of gum arabic at a temperature not below 40 DEG C in an atmosphere having a relative humidity of 30-100%. The modified gum arabic can be used with advantage as an emulsifier for beverages, confectionery inclusive of chewing gums, oily flavorings, oily colors, and fat-soluble vitamins, among others. |
