Gum arabic

Abstract

Disclosed herein is a method for producing modified gum arabic, the method comprising providing gum arabic, heating the gum arabic to result in heat-treated gum arabic, dissolving the heat-treated gum arabic in a solution, optionally filtering the solution containing the dissolved gum arabic, and subjecting the solution containing the dissolved gum arabic to spray drying. Further disclosed herein is a method for producing modified gum arabic, the method comprising providing gum arabic, heating the gum arabic to result in heat-treated gum arabic, dissolving the heat-treated gum arabic in a solution, optionally filtering the solution containing the dissolved gum arabic, and subjecting the solution containing the dissolved gum arabic to spray drying. 6 Weight average molecular weight (M w ) and / or (ii) an RMS radius of gyration (R g ) is gum arabic derived from Acacia Senegal.

Description

[Technical Field]

[0001] Disclosed herein are gum arabic and methods for producing modified gum arabic. [Background technology]

[0002] Gum arabic is a known emulsifier used in a wide variety of food products.

[0003] Gum arabic can be derived from Acacia Senegal or Acacia Seyal, with gum arabic from Acacia Senegal being most commonly used in emulsions.

[0004] It is known that the emulsifying properties of gum arabic can be improved by heat treating it, as described, for example, in JP 2-49001 A, Published Application No. 2000 / 166489(A), WO 2004 / 089991, and EP 1 666 502(A1).

[0005] WO 2004 / 089991 states that gum arabic contains arabinogalactan (AG), glycoprotein (GP), and arabinogalactan protein (AGP) as its major components. An analytical process called "GPC-MALLS" is also described, which involves gel permeation chromatography coupled online with three detectors (i.e., a multi-angle laser light scattering (MALLS) detector, a refractive index (RI) detector, and an ultraviolet (UV) detector). This technique allows the determination of, among other things, its AGP content, weight-average molecular weight (M w ), polydispersity (P), and RMS radius of gyration (R g), the latter being an indicator of molecular size, according to WO 2004 / 089991. WO 2004 / 089991 also analyzes gum arabic for AGP content and weight average molecular weight (M w ) can be increased by heating gum arabic, and the emulsifying ability is w It further states that the effect improves as the AGP content increases. w is preferably at least 0.9 10 6 Dalton and 2.5·10 6 The viscosity should be less than 2.10 Daltons, with an exemplary maximum value for gum arabic from Acacia Senegal being approximately 2.10 6 In the example, R varies from 42.3 to 138 nm. g The value is obtained.

[0006] EP 1 666 502 (A1) describes a process for heating gum arabic under dry conditions while applying a small particle size. EP 1 666 502 (A1) describes a process for heating gum arabic under dry conditions while applying a small particle size. w It discloses that the emulsifying ability is improved by increasing the AGP content, but that excessive modification of gum arabic reduces the emulsifying ability. It also discloses that a high (P) provides gum arabic with an insufficient degree of modification and efficiency, and that if the particle size of gum arabic is large, (P) becomes too high.

[0007] Although WO 2004 / 089991 and EP 1 666 502 A1 mention that heat-treated gum arabic can be used to obtain stable emulsions, these documents generally disclose testing emulsifying ability at high gum arabic use levels relative to the amount of oil to be emulsified, i.e., a gum arabic to oil ratio of about 1:1. High gum arabic use levels are commercially disadvantageous because they are uneconomical. WO 2004 / 089991, in one example, discloses a lower use level, which is reported to result in emulsions with relatively large particle sizes, which is disadvantageous.

[0008] WO 2004 / 089991 and EP 1 666 502 A1 disclose that spray-dried gum arabic may be subjected to a heat treatment process. However, the present inventors have found that when spray-dried gum arabic or heated spray-dried gum arabic is added to a solution, the solution becomes cloudy under certain circumstances. This is disadvantageous, especially when a clear solution, such as a clear beverage, is desired.

[0009] Furthermore, the present inventors have w It has been found that increasing the viscosity of the solution to which gum arabic is added by heat treatment increases the viscosity of the solution to which gum arabic is added. However, a solution with too high a viscosity is disadvantageous because it makes it difficult to process, for example, an emulsion.

[0010] In view of the above, there is a need for gum arabic with improved properties and methods for producing such improved gum arabic. Summary of the Invention

[0011] A first aspect disclosed herein is directed to a method for producing modified gum arabic, the method comprising providing gum arabic, heating the gum arabic to result in heat-treated gum arabic, dissolving the heat-treated gum arabic in a solution, optionally filtering the solution containing the dissolved gum arabic, and subjecting the solution containing the dissolved gum arabic to spray drying.

[0012] A second aspect disclosed herein is directed to a method for producing modified gum arabic, the method comprising providing gum arabic having a Mw of ≥ 0.9·10 Da, dissolving the gum arabic in a solution, optionally filtering the solution containing the dissolved gum arabic, and subjecting the solution containing the dissolved gum arabic to spray drying.

[0013] A third aspect disclosed herein is directed to gum arabic obtained or obtainable by a method according to the first or second aspect disclosed herein.

[0014] A fourth aspect of the present disclosure is (i) ≧ 3.8 10 6 Da M w and / or (ii) an R of ≥ 140 nm g The gum arabic according to the fourth aspect disclosed herein may be obtained or obtainable by a method according to the first or second aspect disclosed herein.

[0015] A fifth aspect disclosed herein is directed to an emulsifier composition comprising gum arabic according to the third or fourth aspect disclosed herein.

[0016] A sixth aspect disclosed herein provides an emulsion comprising gum arabic according to the third or fourth aspect disclosed herein and / or an emulsifier composition according to the fifth aspect disclosed herein.

[0017] A seventh aspect disclosed herein provides the use of gum arabic according to the third or fourth aspect disclosed herein as an emulsifier.

[0018] An eighth aspect disclosed herein provides a method for preparing an emulsion according to the sixth aspect disclosed herein, the method comprising dispersing an oil phase in an aqueous phase using high pressure homogenization.

[0019] A ninth aspect disclosed herein provides a food product comprising gum arabic according to the third or fourth aspect described herein and / or an emulsion according to the sixth aspect described herein.

[0020] Surprisingly, it has been found that spray drying heat-treated gum arabic and / or gum arabic with increased Mw can result in modified gum arabic with a sufficient increase in Mw and / or Rg, which gum arabic with increased Mw and / or Rg exhibits excellent emulsifying ability.

[0021] In particular, gum arabic according to the present invention allows for lower use levels of gum arabic in emulsions and / or stabilizes emulsions with high oil content. Furthermore, the emulsifying properties of the gum according to the present invention are found to be excellent even at high (P). This is surprising, since the prior art asserts that a low (P) is desirable. Furthermore, solutions containing gum arabic according to one or more embodiments described herein have a relatively limited increase in viscosity and do not increase turbidity. [Brief explanation of the drawings]

[0022] [Figure 1] 1 provides a schematic diagram of an embodiment of a method according to the present invention;

[0023] [Figure 2] 1 provides an example of a refractive index (RI) chromatogram showing peak 1, peak 2, and peak 3 selection.

[0024] [Figure 3] 1 is a graph showing the relationship between Mw and viscosity (20%) for Reference Experiment F, and Examples 1, 2, and 3. DETAILED DESCRIPTION OF THE INVENTION

[0025] Method for producing modified gum arabic A first aspect of the present invention provides a method for producing modified gum arabic, the method comprising providing gum arabic, heating the gum arabic to result in heat-treated gum arabic, dissolving the heat-treated gum arabic in a solution, optionally filtering the solution containing the dissolved gum arabic, and subjecting the solution containing the dissolved gum arabic to spray drying.

[0026] A second aspect of the present invention provides a method for producing modified gum arabic, the method comprising the steps of: 6 Weight average molecular weight (M w ), dissolving the gum arabic in a solution, optionally filtering the solution containing the dissolved gum arabic, and subjecting the solution containing the dissolved gum arabic to spray drying.

[0027] Heat treatment of gum arabic increases the weight-average molecular weight (Mw) of gum arabic. Accordingly, those skilled in the art will appreciate that providing gum arabic having an Mw as defined in the method according to the second aspect may advantageously include, for example, heating gum arabic under the conditions disclosed herein. Accordingly, the exemplary characteristics and conditions disclosed herein with respect to heating are applicable, mutatis mutandis, to the methods according to the first and second aspects described herein. Additionally, the exemplary characteristics and conditions disclosed herein with respect to the dissolving, filtering, and spray-drying steps, as well as other process-related features, are applicable, mutatis mutandis, to the methods of the first and second aspects described herein.

[0028] In the first aspect, any suitable gum arabic may be provided. For example, the gum arabic provided may be crude or unmodified gum arabic. For example, ≦0.9 10 6 Da M w However, gum arabic having a higher M w It is also possible to provide gum arabic having

[0029] The gum arabic provided (to be heated) may be in any suitable form, for example, in the form of a kibble or in a spray-dried form. In one embodiment of the present invention, gum arabic is provided that is not in a spray-dried form. This is advantageous when it is desired to produce a solution and / or emulsion with a relatively low turbidity. The gum arabic provided may be in particulate form. The particles may be of any size. A uniform particle size distribution is advantageous to facilitate uniform drying and / or heating. The average particle size may be, for example, 0.1 mm to 10 mm, 0.1 mm to 5 mm, 1.8 mm to 2.5 mm, or 2.0 mm to 2.2 mm.

[0030] Heating can be carried out using any suitable method, including, for example, an oil-jacketed vacuum reactor (e.g., Littleford), a fluidized bed reactor, a microwave reactor, and the like. Suitable methods can include any method that results in an increase in the Mw of gum arabic. For example, any of the methods described in JP-A-2-49001 and JP-A-2000 / 166489(A) can be used. It is also possible to use one or more of the conditions described in WO-A-2004 / 089991 or EP-A-1 666502(A1), although this is not critical.

[0031] Heating can be carried out at any suitable temperature. The method according to the present invention can, for example, involve heating gum arabic at a temperature of ≥ 100°C, ≥ 105°C, ≥ 110°C, or ≥ 115°C. Heating at a higher temperature has the advantage of either achieving a desired Mw and / or Rg within a shorter period of time or achieving increased Mw and / or Rg within a specific period of time. There is no specific upper limit for heating gum arabic. The method according to the present invention can, for example, involve heating gum arabic at a temperature of ≤ 180°C, ≤ 160°C, ≤ 150°C, or ≤ 140°C. The method according to the present invention can, for example, involve heating at a temperature of 100-180°C, 105-160°C, 110-150°C, or 115-140°C.

[0032] The preferred heating period to achieve the desired Mw and / or Rg generally depends on the heating temperature. The methods according to the first and second aspects described herein may, for example, include heating gum arabic for at least 10 minutes, at least 30 minutes, or at least 1 hour. There is no specific upper limit to the period for which gum arabic is heated. Heating may be, for example, less than 48 hours, less than 10 hours, or less than 5 hours. Heating may be, for example, for a period of 10 minutes to 48 hours, 30 minutes to 10 hours, or 1 to 5 hours. Heating may be carried out, for example, at a temperature of 115 to 140°C for a period of 1 to 5 hours.

[0033] Heating can be carried out at any suitable pressure. The method according to the invention described herein can, for example, involve heating gum arabic at reduced pressure or at atmospheric pressure. In one embodiment of the invention, the conditions are selected to drive off moisture in an efficient manner.

[0034] Heating can include heating gum arabic having any suitable loss on drying, for example, heating gum arabic having a loss on drying of ≦5% by weight, ≦3% by weight, or ≦1% by weight.

[0035] Heating can be carried out under conditions such that the heat-treated gum arabic has a Mw of ≥ 0.9·10 Da, ≥ 1.0·10 Da, ≥ 1.5·10 Da, or ≥ 2.0·10 Da, for example. Those skilled in the art will understand that these values ​​can be achieved by applying a sufficiently high heating temperature for a sufficiently long time. Based on the teachings provided herein, those skilled in the art will be able to select appropriate heating times and durations to achieve the exemplary Mw values ​​defined herein. It will be appreciated that obtaining heat-treated gum arabic with a Mw exceeding the above values ​​has the advantage of even higher Mw and / or Rg values ​​resulting from the subsequent spray-drying step.

[0036] Heating may be carried out under conditions such that the heat-treated gum arabic has a Mw of, for example, ≦3.8·10 Da, ≦3.5·10 Da, or ≦3.0·10 Da. Maintaining a Mw below these values ​​has the advantage that the viscosity may be kept low enough so that the spray-drying process and optional filtration may be carried out under optimal conditions.

[0037] Heating may be carried out under such conditions that the heat treated gum arabic has a Mw of, for example, 0.9·10 6 Da to 3.8·10 6 Da, 1.5·10 6 Da to 3.5·10 6 Da, or 2.0·10 6 Da to 3.0·10 6 Da.

[0038] The method according to the second aspect described herein comprises providing gum arabic having a Mw of ≥ 0.9 10 Da. The method according to the second aspect described herein may, for example, comprise providing gum arabic having a Mw of ≥ 1.0 10 Da, ≥ 1.5 10 Da, or ≥ 2.0 10 Da. The method according to the second aspect described herein may, for example, comprise providing gum arabic having a Mw of ≤ 3.8 10 Da, ≤ 3.5 10 Da, or ≤ 3.0 10 Da. The method according to the second aspect described herein may, for example, comprise providing gum arabic having a Mw of 0.9 10 Da to 3.8 10 Da, 1.5 10 Da to 3.5 10 Da, or 2.0 10 Da to 3.0 10 Da. Those skilled in the art will appreciate that the advantages of the Mw values ​​described in relation to the first aspect of the invention apply mutatis mutandis to the second aspect of the invention.

[0039] The methods according to the first and second aspects described herein may comprise the step of using heat-treated gum arabic and / or M as defined. wThe method includes dissolving gum arabic having a structure of: (a) a gum arabic having a molecular weight of 1000 to 15000; (b) a gum arabic having a molecular weight of 1000 to 15000; and (c) a gum arabic having a molecular weight of 1000 to 15000; and (d) a gum arabic having a molecular weight of 1000 to 15000; and (e) a gum arabic having a molecular weight of 1000 to 15000; and (f) a gum arabic having a molecular weight of 1000 to 15000; and (g ...

[0040] The solution may have any suitable viscosity. For example, the viscosity may be such that the conditions for spray drying are optimal. The solution may have a viscosity of, for example, ≧100 cP or ≧140 cP. The solution may have a viscosity of, for example, ≦250 cP or ≦200 cP. The solution may have a viscosity of, for example, 100-250 cP or 140-200 cP. As used herein, the viscosity of a solution is measured at a temperature of 25° C.

[0041] The methods according to the first and second aspects described herein may include, for example, filtering the solution before spray drying. Filtration has the advantage of removing gel particles that may form during heating. The filtration step may also include carbon filtration to remove undesirable odors and flavors that develop during heat treatment. Those skilled in the art will be able to select an appropriate filter for removing such gel particles. For example, a filter with a pore size of 0.1 to 100 μm or 1 to 50 μm may be used.

[0042] Spray drying is a technique well known to those skilled in the art and can be carried out in any suitable manner. Spray drying can be achieved, for example, at an inlet temperature of 100-250°C and an outlet temperature of 70-120°C.

[0043] The methods according to the first and second aspects described herein may be used to modify any gum arabic, including gum arabic from Acacia Senegal and gum arabic from Acacia Seyal. The gum arabic may, for example, be from Acacia Senegal. Gum arabic

[0044] A third aspect of the present invention provides gum arabic obtained or obtainable by a process according to the first or second aspect of the present invention.

[0045] A fourth aspect of the present invention provides gum arabic derived from Acacia Senegal having (i) a weight average molecular weight (Mw) of ≥ 3.8·106 Da and / or (ii) an RMS radius (Rg) of ≥ 140 nm.

[0046] Those skilled in the art will appreciate that the exemplary characteristics and properties of gum arabic disclosed herein are applicable mutatis mutandis to gum arabic of the third and fourth aspects of the present invention. As used herein, gum arabic of the third and fourth aspects described herein will also be referred to as gum arabic according to the present invention.

[0047] Gum arabic according to the present invention may have, for example, a Mw of ≥ 3.8·10 Da, ≥ 4.0·10 Da, ≥ 4.2·10 Da, or ≥ 4.5·10 Da. It has been found that the emulsifying properties of gum arabic according to the present invention improve with increasing Mw. There is no specific upper limit for Mw. Gum arabic according to the present invention may have, for example, a Mw of ≤ 8.0·10 Da or ≤ 6.5·10 Da. Gum arabic according to the present invention may have, for example, a Mw of 3.8·10 to 8.0·10 Da, 4.0·10 to 6.5·10 Da, or 4.5·10 to 6.5·10 Da.

[0048] The gum arabic according to the present invention may have, for example, an Rg of ≥ 140 nm, ≥ 150 nm, or ≥ 160 nm. It has been found that the emulsifying properties of the gum arabic according to the present invention improve with increasing Rg. There is no specific upper limit for Rg. The gum arabic according to the present invention may have, for example, an Rg of ≤ 250 nm, ≤ 200 nm, or ≤ 190 nm. The gum arabic according to the present invention may have, for example, an Rg of 140-250 nm, 150-200 nm, or 160-190 nm.

[0049] The gum arabic according to the invention may be, for example, spray-dried gum arabic. Gum arabic according to the invention may be obtainable, for example, by spray-drying heat-treated gum arabic and / or by spray-drying gum arabic having a Mw of ≥ 0.9 10 Da.

[0050] The gum arabic according to the present invention may have a relatively low viscosity when present as a solution. For example, the gum arabic according to the present invention may have a viscosity (20%) of 500 cP or less, where the viscosity (20%) refers to the viscosity of a 20% by weight solution of gum arabic in water measured at a temperature of 25°C. The gum arabic according to the present invention may have a viscosity (20%) of ≦400 cP, ≦300 cP, or ≦250 cP. There is no specific lower limit for the viscosity (20%). The viscosity (20%) may be, for example, ≧50 cP, ≧100 cP, or ≧150 cP. The viscosity (20%) may be, for example, 50 to 500 cP, 50 to 400 cP, 100 to 300 cP, or 150 to 250 cP.

[0051] The gum arabic according to the present invention may have any suitable value of polydispersity (P). For example, the gum arabic according to the present invention may have a (P) of ≧6.0, ≧7.0, or ≧8.0. The prior art advocates keeping (P) low in order to obtain sufficient emulsifying properties. Surprisingly, it has been found that the gum arabic according to the present invention exhibits excellent emulsifying ability even when (P) is high, for example, higher than the values ​​mentioned above. There is no specific upper limit for (P). The gum arabic according to the present invention may have a (P) of ≦15 or ≦12, for example. The gum arabic according to the present invention may have a (P) of 6.0-15, 7.0-12, or 8.0-12, for example.

[0052] The gum arabic according to the present invention may have an arabinogalactan protein (AGP) content of, for example, ≥ 18 wt%, ≥ 20 wt%, or ≥ 22 wt%. There is no specific upper limit for the AGP content. The gum arabic according to the present invention may have an AGP content of, for example, ≤ 30 wt% or ≤ 28 wt%. The gum arabic according to the present invention may have an AGP content of, for example, 18-30 wt%, 18-28 wt%, or 20-28 wt%. Use and application

[0053] Gum arabic according to the present invention provides excellent emulsifying properties.

[0054] A fifth aspect of the present invention provides an emulsifier composition comprising gum arabic according to the present invention. The emulsifier composition may contain, for example, a water preservative, an acid, a solubilisation aid (e.g. propylene glycol or glycerin), an oil, a weighting agent, an antioxidant, and / or a colour.

[0055] A sixth aspect of the present invention provides an emulsion comprising gum arabic according to the present invention and / or an emulsifier composition according to the fifth aspect of the present invention. The emulsion may, for example, comprise a continuous aqueous phase and a dispersed oil phase. The emulsion of the sixth aspect may further comprise an optional weighting agent.

[0056] The oil phase can comprise any suitable oil, for example, an essential oil, a terpene-containing oil, an extract, an oleoresin, a flavonoid, beta-carotene, a spirulina extract, a paprika extract, or a turmeric extract.

[0057] The oil phase may comprise a color oil. Those skilled in the art will understand that a color oil in the context of the present invention refers to a hydrophobic compound intended to provide color or turbidity. The color oil may be, for example, a flavonoid, beta-carotene, spirulina extract, paprika extract, or turmeric extract.

[0058] The oil phase can comprise perfume oil.Those skilled in the art will understand that perfume oil in the context of the present invention refers to a hydrophobic compound intended to provide taste or fragrance or sensory adjustment.The perfume oil can be, for example, an essential oil, a terpene-containing oil, an extract, or an oleoresin.Exemplary perfume oils include mint oil or citrus oil, such as orange oil, lemon oil, lime oil, or grapefruit oil.

[0059] The emulsions according to the invention described herein are not limited to any particular type of emulsion, for example, the emulsion can be a flavor emulsion, a color emulsion, a beverage emulsion, a fragrance emulsion, a vitamin emulsion, or a food emulsion.

[0060] The emulsion according to the present invention may have any suitable weight ratio of gum arabic according to the present invention to oil. As used herein, the weight of oil refers to the weight of the oil plus the weight of any weighting agent, if present. Weighting agents are well known to those skilled in the art and include, for example, ester gum, brominated vegetable oil, damar gum, and sucrose acetate isobutarate (SAIB). Due to its excellent emulsifying properties, gum arabic according to the present invention allows for the use of less gum arabic. Advantageously, the emulsion according to the present invention has a weight ratio of gum arabic to oil of ≦1:1.2, ≦1:1.5, or ≦1:2.0. There is no specific lower limit for the weight ratio of gum arabic to oil. The emulsion may, for example, have a weight ratio of gum arabic to oil of ≧0.2:1, ≧0.3:1, or ≧0.4:1. The emulsion according to the invention may, for example, have a weight ratio of gum arabic to oil of from 0.2:1 to 1:1.2, from 0.3:1 to 1:1.5, or from 0.4:1 to 1:2.0.

[0061] The emulsions according to the present invention may have any suitable oil content. Due to its excellent emulsifying properties, gum arabic according to the present invention allows emulsions with high oil contents to be stabilized. The emulsions according to the present invention may, for example, have an oil content of ≥ 15 wt. % or ≥ 20 wt. %. There is no specific upper limit for the oil content of the emulsions according to the present invention. The emulsions may, for example, have an oil content of ≤ 30 wt. % or ≤ 25 wt. The emulsions may, for example, have an oil content of 15-30 wt. % or 20-25 wt. %.

[0062] Gum arabic according to the present invention may be used in combination with other ingredients, such as one or more ingredients selected from Quillaja saponin, OSA modified starch, tween, propylene glycol alginate, phospholipids (e.g., lecithin), gelatin, proteins, pectin, sucrose esters, and mono- and / or diglycerides.

[0063] A seventh aspect of the invention is directed to the use of gum arabic according to the present invention as an emulsifier.

[0064] An eighth aspect of the present invention is directed to a method for preparing an emulsion according to the sixth aspect of the present invention, comprising dispersing an oil phase in an aqueous phase using high-pressure homogenization. For example, a pressure of 2000 to 30,000 psi (137.9 to 2069 bar) may be applied. Any suitable number of passes may be used. The optimal number of passes can be determined by one skilled in the art.

[0065] A ninth aspect of the present invention is directed to products containing an effective amount of an emulsion and / or emulsifier composition according to the invention described herein. Products may include, for example, food and beverage products, supplements, cannabinoid products, pharmaceuticals, nutraceuticals, baby products, paper products, animal care products, household products, agricultural products, agricultural applications, industrial products, and personal care products.

[0066] Food and beverage products include, for example, juices, beverages, carbonated drinks, instant coffee and tea, sauces and gravies, soups, cereals, dressings, bakery products, instant and ready-to-eat mixes, non-dairy creamers, ice cream, icings, salad dressings, and sweetened concentrated creamers.

[0067] Examples of beverages include, for example, ready-to-drink products that are carbonated (e.g., cola or other carbonated beverages, soft drinks, sparkling beverages, beverages containing cannabinoid products, and malts) or non-carbonated (e.g., fruit juices, nectars, vegetable juices, sports drinks, energy drinks, fortified water, coconut water, tea, coffee, cocoa drinks, beverages containing milk, beverages containing cereal extracts, beverages containing cannabinoid products, smoothies, and alcoholic beverages), and powdered beverage products that are combined with a liquid base such as water, milk, or club soda.

[0068] Personal care products include, for example, antiperspirants, deodorants, soaps, perfumes, cosmetics, hair care products (such as hairsprays, mousses, shampoos, and cream rinses), bath products, and gels.

[0069] Paper products include, for example, diapers, sanitary napkins, paper towels, tissues, and toilet paper.

[0070] Animal care products include, for example, animal food and cat litter.

[0071] Household products include, for example, cleaning agents, detergents, fabric softeners, and air fresheners. Various emulsions according to the sixth aspect of the invention

[0072] Gum arabic according to the present invention offers particular advantages in the preparation of emulsions containing oils with relatively low densities, such as, for example, perfume oils.

[0073] A large density difference between the discontinuous (oil) phase and the continuous (aqueous) phase leads to instability and makes the emulsion difficult to stabilize. According to Stoke's law, the greater the density difference between the discontinuous phase and the continuous phase, the more the oil droplets dispersed in the continuous phase will obtain cream on top of the emulsion or sediment on the bottom, and will increase in particle size through coalescence, eventually leading to physical separation of the emulsion. When diluted into a beverage, due to the increased particle size, these emulsions may separate and form a ring around the top of the beverage, because particle size also plays an important role in the migration speed of the oil droplets dispersed in the continuous phase.

[0074] To solve this problem, the art uses weighting agents to increase the density of the discontinuous phase, thereby matching it more closely with the continuous phase and slowing the rate of dispersion of oil droplets and increasing stability. As is well known to those skilled in the art, a weighting agent refers to an oil-soluble ingredient intended to increase the specific gravity of a particular oil, making it appear to have a specific gravity greater than that of water. However, there are several drawbacks to using weighting agents, including the desire for their removal, poor consumer perception, limited control over their use, significant cost to the formulation, time-consuming processing, and a tendency to cause sedimentation in beverages. Therefore, there is a strong demand in the food and beverage industry for emulsions that do not require weighting agents or require less weighting agents. The present invention addresses this need. More specifically, gum arabic according to the present invention allows emulsions containing oils with relatively low densities to be obtained, and the amount of weighting agent can be reduced or no weighting agent is required.

[0075] In view of the above, there is provided an emulsion according to a sixth aspect of the present invention, wherein the oil phase comprises an oil having a density of ≦0.90 g / ml, for example having a density of 0.70 to 0.90 g / ml, for example 0.80 to 0.90 g / ml, and optionally a vegetable oil.

[0076] The oil having a density of ≦0.90 g / ml can be any suitable oil having that density. The oil having a density of ≦0.90 g / ml can be, for example, an essential oil, a terpene-containing oil, an extract, or an oleoresin. The oil having a density of ≦0.90 g / ml can be, for example, a perfume oil as discussed below.

[0077] Further provided is an emulsion according to a sixth aspect of the present invention, wherein the oil phase comprises (i) a perfume oil, and optionally (ii) a vegetable oil. Those skilled in the art will understand that perfume oil in the context of the present invention refers to a hydrophobic compound intended to provide taste or fragrance, or sensory adjustment. The perfume oil may be, for example, an essential oil, a terpene-containing oil, an extract, or an oleoresin. Exemplary perfume oils include mint oil or citrus oil, such as orange oil, lemon oil, lime oil, or grapefruit oil.

[0078] The sixth aspect of the present invention also provides an emulsion, wherein the oil phase comprises a vegetable oil. The vegetable oil may be any triglyceride oil extracted from seeds. Any suitable vegetable oil may be used, for example, a vegetable oil selected from medium-chain triglyceride (MCT) oil, coconut oil, corn oil, cottonseed oil, olive oil, palm oil, peanut oil, rapeseed oil, safflower oil, sesame oil, soybean oil, sunflower oil, canola oil, and mixtures thereof. Generally, vegetable oils have a lower density than water, and therefore a density of less than 1.0 g / ml.

[0079] It has been found that the presence of the vegetable oil as disclosed above facilitates obtaining a stable emulsion containing the oil having a low density as disclosed above.Without wishing to be bound by any scientific theory, it is believed that the vegetable oil having a density between the density of the oil having a low density as disclosed above and the density of water can help minimize the density difference between the discontinuous phase and the continuous phase, thereby further enhancing the stability of the emulsion.

[0080] Based on the teachings provided herein, one skilled in the art can determine a suitable ratio between (i) an oil or perfume oil having a density of ≦0.90 g / ml and (ii) a vegetable oil. The weight ratio of (i) an oil or perfume oil having a density of ≦0.90 g / ml to (ii) a vegetable oil can be 1:0.1 to 1:9, for example, 1:3 to 3:1.

[0081] Those skilled in the art will understand that the oil phase comprising (i) an oil having a density ≦0.90 g / ml and (ii) a vegetable oil may be an oil phase in which an oil having a density ≦0.90 g / ml is mixed with a vegetable oil, and / or an oil phase obtained or obtainable by mixing an oil having a density ≦0.90 g / ml with a vegetable oil.

[0082] Similarly, those skilled in the art will understand that the oil phase comprising (i) perfume oil and (ii) vegetable oil may be an oil phase in which perfume oil is mixed with vegetable oil and / or an oil phase obtained or obtainable by mixing perfume oil with vegetable oil.

[0083] There is further provided an emulsion according to the sixth aspect of the invention, wherein the emulsion does not comprise a bulking agent.

[0084] Advantageously, the emulsion according to the sixth aspect of the present invention has a weight ratio of gum arabic to oil of ≦1:1.2, ≦1:1.5, or ≦1:2.0. There is no particular lower limit for the weight ratio of gum arabic to oil. The emulsion may, for example, have a weight ratio of gum arabic to oil of ≧0.2:1, ≧0.3:1, or ≧0.4:1. The emulsion according to the present invention may, for example, have a weight ratio of gum arabic to oil of 0.2:1 to 1:1.2, 0.3:1 to 1:1.5, or 0.4:1 to 1:2.0. Those skilled in the art will understand that the weight of oil, as used herein, refers to the total weight of the entire oil phase.

[0085] The emulsion according to the sixth aspect of the present invention may have any suitable oil content. Due to its excellent emulsifying properties, gum arabic according to the present invention allows emulsions with high oil contents to be stabilized. The emulsion according to the present invention may, for example, have an oil content of ≥ 15 wt. % or ≥ 20 wt. There is no specific upper limit for the oil content of the emulsion according to the present invention. The emulsion may, for example, have an oil content of ≤ 30 wt. % or ≤ 25 wt. The emulsion may, for example, have an oil content of 15-30 wt. % or 20-25 wt. As mentioned above, those skilled in the art will understand that the weight of oil refers to the total weight of the entire oil phase.

[0086] The subject matter contemplated by this disclosure is described in the following numbered embodiments. 1. A method for producing modified gum arabic, the method comprising: providing gum arabic; heating the gum arabic to result in heat-treated gum arabic; dissolving the heat-treated gum arabic in a solution; optionally filtering the solution containing the dissolved gum arabic; and subjecting the solution containing the dissolved gum arabic to spray drying. 2. The heating is ≧0.9 10 6 Da, ≥ 1.0·10 6 Da, ≥ 1.5·10 6 Da, ≥ 2.0·10 6 Da, ≤4.0·10 6 Da, ≤3.5·10 6 Da, or ≤ 3.0 10 6 Weight average molecular weight (M w 2. The method of claim 1, resulting in a heat-treated gum arabic having 3. The method of embodiment 1 or 2, wherein the heating is to a temperature of ≧100°C, ≧105°C, ≧110°C, ≦180°C, ≦160°C, or ≦145°C. 4. The method of any one of embodiments 1-3, wherein the heating is for a period of at least 10 minutes, at least 30 minutes, at least 1 hour, less than 48 hours, or less than 5 hours. 5. The method of any one of embodiments 1-4, wherein said heating comprises heating gum arabic having a loss on drying of ≦5%, ≦3%, or ≦1%. 6. A method for producing modified gum arabic, the method comprising: 6 Da, ≥ 1.0·10 6 Da, ≥ 1.5·10 6 Da, ≥ 2.0·10 6 Da, ≤4.0·10 6 Da, ≤3.5·10 6 Da, or ≤ 3.0 10 6 Weight average molecular weight (M w ), dissolving the gum arabic in a solution, optionally filtering the solution containing the dissolved gum arabic, and subjecting the solution containing the dissolved gum arabic to spray drying. 7. The M w 7. The method of embodiment 6, wherein the gum arabic having 8. The M w 8. The method of embodiment 7, wherein the gum arabic having 9. The method of any one of embodiments 1 to 8, wherein the dissolution results in a solution containing 5 to 50% by weight, 10 to 40% by weight, or 20 to 30% by weight of the gum arabic. 10. The method according to any one of claims 1 to 9, wherein the spray drying step is accomplished at an inlet temperature of 100 to 250°C and an outlet temperature of 70 to 120°C. 11. The method of any one of embodiments 1-10, wherein the gum arabic is gum arabic from Acacia Senegal. 12. Gum arabic, obtainable by the method according to any one of embodiments 1 to 11. 13.(i) ≥ 3.8·10 6 Weight average molecular weight (M w ) and / or (ii) an RMS radius of gyration (R g) Gum arabic from Acacia Senegal. 14. The gum arabic according to embodiment 13, which is a spray-dried gum arabic. 15. By spray drying of heat-treated gum arabic, and / or ≥ 0.9 10 6 Da M w 15. Gum arabic according to embodiment 13 or 14, which is obtainable by spray drying of gum arabic having 16. Gum arabic according to any one of embodiments 13 to 15, having a viscosity (20%) of ≦500 cP, where viscosity (20%) refers to the viscosity of a 20% by weight solution of gum arabic in water, measured at a temperature of 25° C. 17. The gum arabic according to any one of embodiments 13 to 16, having a viscosity (20%) of ≦400 cP, ≦300 cP, ≦250 cP, ≧50 cP, ≧100 cP, or ≧150 cP. 18.≧3.8·10 6 Da, ≥ 4.0·10 6 Da, ≥ 4.2 10 6 Da, ≥ 4.5·10 6 Da, ≤8.0·10 6 Da, or ≤ 6.5 10 6 Da M w 18. The gum arabic according to any one of embodiments 13 to 17, wherein 19. R of ≥ 140 nm, ≥ 150 nm, ≥ 160 nm, ≤ 250 nm, or ≤ 200 nm g 19. The gum arabic according to any one of embodiments 13 to 18, wherein 20. The gum arabic of any one of embodiments 13 to 19, having a polydispersity (P) of ≧6.0, ≧7.0, ≧8.0, ≦15, or ≦12. 21. Gum arabic according to any one of embodiments 13 to 20, having an arabinogalactan protein (AGP) content of ≥ 18 wt%, ≥ 20 wt%, ≥ 22 wt%, ≤ 30 wt%, or ≤ 28 wt%. 22. Gum arabic according to any one of embodiments 13 to 21, wherein the gum arabic is obtained or obtainable by a method according to any one of embodiments 1 to 12. 23. An emulsifier composition comprising gum arabic according to any one of embodiments 1 to 22. 24. An emulsion comprising gum arabic according to any one of embodiments 1 to 23 and / or the emulsifier composition according to embodiment 23. 25. The emulsion of embodiment 24, comprising a continuous aqueous phase and a dispersed oil phase. 26. The emulsion of embodiment 24 or 25, having a weight ratio of gum arabic to oil of ≦1:1.2, ≦1:1.5, ≦1:2.0, ≧0.2:1, or ≧0.4:1. 27. The emulsion of any one of embodiments 24 to 26, having an oil content of ≧15 wt.%, ≧20 wt.%, or ≦30 wt.%. 28. An emulsion according to any one of embodiments 24 to 27, wherein the oil phase comprises (i) an oil having a density of ≦0.90 g / ml, for example, having a density of 0.70 to 0.90 g / ml, for example, 0.80 to 0.90 g / ml, and optionally (ii) a vegetable oil. 29. The emulsion of any one of embodiments 24-27, wherein the oil phase comprises (i) a perfume oil, and optionally (ii) a vegetable oil. 30. The emulsion of any one of embodiments 24-29, wherein the oil phase comprises a vegetable oil. 31. The emulsion of any one of embodiments 24 to 30, wherein the oil and / or perfume oil having a density ≦0.90 g / ml is an essential oil, a terpene-containing oil, an extract, or an oleoresin. 32. The emulsion of any one of embodiments 24-31, wherein the oil and / or balm having a density ≦0.90 g / ml is a mint oil or a citrus oil, such as orange oil, lemon oil, lime oil, or grapefruit oil. 33. The emulsion of any one of embodiments 28-32, wherein the vegetable oil is selected from the group consisting of medium-chain triglyceride (MCT) oil, coconut oil, corn oil, cottonseed oil, olive oil, palm oil, peanut oil, rapeseed oil, savanna oil, sesame oil, soybean oil, sunflower oil, and canola oil. 34. An emulsion described in any one of embodiments 28 to 33, wherein the weight ratio of (i) oil or perfume oil having a density of ≦0.90 g / ml to (ii) vegetable oil is 1:0.1 to 1:9, for example, 1:3 to 3:1. 35. The emulsion of any one of embodiments 24-34, wherein the emulsion does not contain a bulking agent. 36. Use of gum arabic according to any one of embodiments 12 to 22 as an emulsifier or texture improver. 37. A method for preparing an emulsion according to any one of embodiments 24-27 or 30-35, comprising dispersing an oil phase in an aqueous phase using high-pressure homogenization. 38. A food product comprising gum arabic according to any one of embodiments 12 to 22 or 30 to 35. 39. A food product comprising an emulsion according to any one of embodiments 24 to 27 or 30 to 35. 40. The food product of embodiment 38 or 39, wherein the food product is a beverage. Measurement method

[0087] As used herein, the weight average molecular weight (Mw), RMS radius of gyration (Rg), AGP content, and polydispersity (P) were determined by using gel permeation chromatography with multi-angle laser light scattering (GPC-MALLS). Mw and P were determined when all peaks on the refractive index (RI) chromatogram were treated as one peak. Rg and AGP content were determined when the data on the RI chromatogram were treated as two peaks, and Rg and AGP content were determined from the first peak. Those skilled in the art will be fully aware of how this should be done. For completeness, the following explanation is provided. GPC-MALLS-M w , AGP content, R g , and (P)

[0088] M w , AGP content, R gThe σ and σ were determined using a GPC-MALLS system, which includes a multi-angle laser light scattering detector (MALLS), an RI detector, and an ultraviolet (UV) detector. The data were then processed using ASTRA version 6.1 (Wyatt Technology Corporation) software. The MALLS detector was used to measure molecular weight, the RI detector was used to measure the concentration (composition ratio) of each component, and the UV detector was used to measure protein content. Therefore, the molecular weight and composition were obtained without reference to a standard (i.e., gum arabic of known molecular weight). Measurement conditions using GPC-MALLS

[0089] For GPC-MALLS, the following measurement conditions apply: -Column: Superose 6 Increase 10 / 300GL (GE Life Sciences) -Flow rate: 0.4mL / min -Eluent: 0.1M NaNO3 - Sample preparation: The sample to be analyzed was diluted with the eluent (0.1 M NaNO3) and measured. -Sample concentration: 0.4% (w / w) -Sample solution injection volume: 100 μL -dn / dc:0.141 -Temperature: 25℃ -Detector: -MALLS detector: Dawn Heleos II - 18 angles (Wyatt Technology Corp) -RI detector: Optilab T-rEX (Wyatt Technology Corp) -UV detector - Flexar UV / VIS (Perkin Elmer) Weight average molecular weight

[0090] When all peaks on the RI chromatogram were treated as one peak (via Astra 6.1 software), M w is calculated based on weight M wA single peak on a chromatogram refers to the area from the "start point" to the "end point," where the "start point" is defined as the point on the RI chromatogram where the RI signal begins to rise from the baseline, and the "end point" is defined as the point on the RI chromatogram where the RI signal returns to (crosses) the baseline of the chromatogram. AGP content

[0091] Based on the RI chromatogram obtained under the above conditions, two visible fractions were observed: a high molecular weight fraction (Peak 1) that eluted first and a low molecular weight fraction (Peak 2) that eluted later. The mass fraction (%) of Peak 1 was equivalent to the AGP content (wt%) of gum arabic subjected to GPC-MALLS, which was determined after the data was processed using Astra 6.1 software. The point where the RI signal showed a minimum between the aforementioned "start point" and "end point" was defined as the "boundary." The area between the "start point" and "boundary" was defined as RI peak fraction 1 (Peak 1), and the area between the "boundary" and "end point" was defined as RI peak fraction 2 (Peak 2). Because Peak 1 corresponded to the arabinogalactan-protein (AGP) complex, the mass fraction (%) of Peak 1 was equivalent to the AGP content. RMS turning radius

[0092] R g is a size measurement, a measure of molecular size weighted by the mass distribution around the center of mass. In this case, the radius of gyration refers to the z-mean square radius determined by the ASTRA 6.1 software. The z-mean square radius is a parameter measured directly by the MALLS detector. R g is measured when treating the RI data as two peaks. polydispersity

[0093] (P) is M w Logarithmic average molecular weight (M n ) and was calculated when the RI chromatogram obtained by the above method was treated as one peak by ASTRA version 6.1, and P = M w / M n As is well known to those skilled in the art, (P) indicates when a given peak is homogeneous with respect to its molar mass. A homogeneous sample is one that contains only one type of molecule with a defined molecular weight, and therefore the average mass is independent of the averaging method, and (P) is equal to 1. If a sample contains a mixture of species of various molecular weights, (P) will be different from 1. Data Processing

[0094] Those skilled in the art are well aware of how data processing should be performed. For completeness, the following is provided:

[0095] Baseline selection: The baseline is defined as the line used as the reference point for the measurement. Baselines were established for all detectors used in the analysis (18 light scattering signals, 1 RI signal, and 1 UV signal). The baseline was selected by selecting the flattest "zero point," one before the "start point" and the other after the "end point." This should create a line below the RI signal representing the "no signal" line, which is compared to the increase in RI signal.

[0096] Three peaks were selected during peak measurement. See Figure 2. Peak 1 is the peak from the "start" to the "boundary" and represents the AGP fraction. Peak 2 is from the "boundary" to the "end", and Peak 3 is from the "start" to the "end". AGP content and R g was determined from peak 1, and the molecular weight and (P) were determined from peak 3.

[0097] For "LS analysis," the LS data were fitted using the Berry plot format, as this is most suitable for molecules in the 100-200 nm range (such as the samples described in this invention). Because the Berry model was found to be linear, a first-order fit was used.

[0098] Effective detector: angular dependence (sin2(θ / 2) vs. √(K *A c / R(θ) graph was generated for the peak of the LS signal. The angle-dependent data (sin²(θ / 2) vs. √(K * When fitting c / R(θ), the lowest and highest angle detectors (2-4 and 16-18) are (R 2 The detectors at the widest angles tended to have poor signal because light scattering was not equal in all directions, and therefore had a low signal-to-noise ratio. Enabling these detectors contributed to less accurate results for the overall calculation of molecular weight, and the M w Therefore, a wide-angle detector with low contribution (using a first-order Berry fitted model) is used to calculate R 2 (which reduces the R) was deselected. 2 was, for example, >0.95, and for example, >0.99.

[0099] Results Fit: In ASTRA 6.1, the Results Fit tab shows the fitted R for all three peaks when both the molar mass and rms data are fitted. 2 The model and order that maximized R was selected. The best fit is preferred because the choice of model and order has a large effect on the calculated molar mass and RMS radius. For the samples of the present invention, a higher order index fit was generally used. The R for the fit 2 was preferably >0.97, more preferably >0.99. Loss on drying (LOD)

[0100] The LOD (wt%) refers to the amount of water lost by weight when gum arabic was dried by heating at 105°C until the sample lost no more weight. The LOD was determined using a Mettler Toledo HB43-S series halogen moisture analyzer. The analyzer had two components: a heating unit and a balance unit. The initial weight of the material was recorded, and the sample was heated at 105°C by a halogen lamp while an integrating balance continuously measured the sample weight. When the sample lost no more weight, the instrument was shut off and the final weight was recorded. The LOD was then calculated from the total weight loss. For samples heat-treated as granulated kibble, the LOD was measured immediately after heat treatment and then again once the product was spray-dried. Viscosity (10%)

[0101] Viscosity (10%) refers to the viscosity of a 10% by weight solution of gum arabic in water measured at a temperature of 25°C.

[0102] A 30 g sample of gum arabic was dissolved in 270 g of deionized water (10% concentration) at 25°C and mixed overhead in a 600 mL stainless steel beaker at 600 rpm for 2 hours (manufacturer: Heidolph, model: RZR 50). 100 mL of the sample was transferred to a 120 mL glass bottle (2 inch diameter, 4 oz) and placed in a water bath at 25°C for 30 minutes. The viscosity of the sample was then measured (Brookfield LV, Spindle 61, 60 rpm, 25°C). Viscosity (20%)

[0103] Viscosity (20%) refers to the viscosity of a 20% by weight solution of gum arabic in water measured at a temperature of 25°C.

[0104] An 80 g sample of gum arabic was dissolved in 320 g of deionized water at 25°C (20 wt.%) and mixed overhead in a 600 mL stainless steel beaker (manufacturer: Heidolph, model: RZR 50) at 600 rpm for 2 hours. The viscosity of the sample was then measured (Brookfield RV, Spindle 1, 20 rpm, 25°C). Turbidity

[0105] Viscosity solutions (20% gum arabic in deionized water) were measured at room temperature (20°C) for turbidity using a Hach 2100N turbidity meter. Median emulsifying capacity

[0106] The average particle size (median diameter) (microns) of each emulsion produced was measured using a particle size analyzer (manufacturer: Malvern, model: Mastersizer 2000) and (manufacturer: Beckman Coulter, model: LS 13 320). Average particle size refers to the median particle size (d(0.50)). Particle size measurement

[0107] The average particle size indicates the geometric diameter measured in accordance with the "Sieve Method (JIS Z 8815 (1994))" (dry method). The following eight test sieves conforming to JIS Z 8801 (1994) were used: 5 mesh (4.00 mm), 7 mesh (2.83 mm), 10 mesh (2.00 mm), 12 mesh (1.68 mm), 14 mesh (1.41 mm), 18 mesh (1.00 mm), 35 mesh (0.50 mm), and 60 mesh (0.25 mm). The eight test sieves were stacked in descending order, with the largest mesh size (5 mesh, 4.00 mm) on top and the smallest mesh size (60 mesh, 0.25 mm) on the bottom. 20.0 g of gum arabic was placed on the top sieve and stirred according to the conditions listed below. After stirring, the weight of the sample remaining on each sieve was measured and plotted on a semi-logarithmic graph, with the ordinate representing the cumulative weight (%) and the abscissa representing the logarithm of the sieve mesh size (mm). A logarithmic approximation line and related approximation equation for the cumulative weight of the sample depending on the sieve mesh size were obtained. The average particle size was obtained using the approximation equation to determine the average mesh size (mm) at which the cumulative weight (%) reached 50% by weight of the total weight (20 g).

[0108] Mixing conditions: -Sieve: Rotap RX-29 (WS Tyler), -Stirring duration: 15 minutes, - Vibrations per minute: 278±10, - Taps per minute: 150±10 [Example]

[0109] All examples and comparative experiments described herein involved the use of gum arabic from Acacia Senega. Reference Experiments A and B Example 1

[0110] Coarse gum arabic kibble was procured from Central Trading Company (Sudan) as granulated kibble (average particle size = 2.1 mm).

[0111] Reference experiment A involved dissolving 2 kg of crude kibble in water (to give a concentration of 25% gum arabic by weight), filtering through a 25 micron filter bag and spray drying at 216°C inlet / 104°C outlet.

[0112] Reference Experiment B involved heat treating 9.1 kg of coarse kibble in a 3000 W vacuum microwave reactor (Marion Process Solutions, Marion, IA) at 132° C. and reduced pressure (100 Torr / 0.133 bar) for 40 minutes.

[0113] Example 1 involved dissolving the heat treated gum arabic obtained in Reference Experiment B in water (to obtain a concentration of 25% gum arabic by weight), filtering through a 25 micron filter bag and spray drying at an inlet temperature of 216°C / outlet temperature of 104°C.

[0114] The AGP content, Mw, Rg, and P were determined for each of Reference Experiment A, Reference Experiment B, and Example 1, and the results are shown in Table 1. [Table 1]

[0115] It is observed that spray drying of the heat treated product results in a significant increase in the % AGP, Mw, and / or Rg.

[0116] The viscosity (10%) and viscosity (20%) of the product obtained in Example 1 were analyzed and found to be 19.9 cP (10% viscosity) and 187 cP (20% viscosity), respectively. Reference Experiment C Example 2

[0117] Reference Experiment C involved heating 2.9 kg of coarse kibble (the same as used in Reference Experiments A and B and Example 1) in a 3000 W vacuum microwave reactor at 154°C under reduced pressure (100 Torr / 0.133 bar) for 15 minutes.

[0118] Example 2 involved dissolving the heat treated gum arabic obtained in Reference Experiment C in water (to obtain a concentration of 25% gum arabic by weight), filtering through a 25 micron filter bag and spray drying at an inlet temperature of 216°C / outlet temperature of 104°C.

[0119] AGP content, M w , R g , and (P) were determined, and the results are shown in Table 2. [Table 2]

[0120] It is observed that spray drying of the heat treated product results in a significant increase in the % AGP, Mw, and / or Rg.

[0121] The viscosity (10%) and viscosity (20%) of the product obtained in Example 2 were analyzed and found to be 19.7 cP (10% viscosity) and 179 cP (20% viscosity), respectively. Reference Experiment D Example 3

[0122] Reference Experiment D involved heat treating 5.9 kg of coarse kibble in a 22 liter oil-jacketed vacuum reactor (B&P Littleford, Saginaw, MI) at 138°C for 2 hours.

[0123] Example 3 involved dissolving the heat treated gum arabic obtained in Reference Experiment D in water (to obtain a concentration of 25% gum arabic by weight), filtering through a 25 micron filter bag and spray drying at an inlet temperature of 216°C / outlet temperature of 104°C.

[0124] AGP content, weight average molecular weight (M w ), and RMS radius of gyration (R g The results are shown in Table 3. [Table 3]

[0125] It is observed that spray drying the heat treated product results in a significant increase in the % AGP, Mw, and / or Rg.

[0126] The viscosity (10%) and viscosity (20%) of the product obtained in Example 3 were analyzed and found to be 21.2 cP (10% viscosity) and 201 cP (20% viscosity), respectively. Reference Experiment E Example 4

[0127] Reference experiment E involved heat treating 5.9 kg of coarse kibble in a 22 litre oil jacketed vacuum reactor (Littleford) at 143°C for 2 hours.

[0128] Example 4 involved dissolving the heat treated gum arabic obtained in Reference Experiment E in water (to obtain a concentration of 25% gum arabic by weight), filtering through a 25 micron filter bag and spray drying at an inlet temperature of 216°C / outlet temperature of 104°C.

[0129] AGP content, M w , and R g was determined, and the results are shown in Table 4. [Table 4]

[0130] Spray drying of the heat-treated product yields % of AGP, M w , and / or R g It is observed that this results in a significant increase in Reference Experiment F

[0131] A series of experiments was carried out in which crude gum arabic (coarse kibble) was heated at reduced pressure (635 Torr). The temperature and heating time were varied. The results are shown in Table 5 and plotted in Figure 3. [Table 5]

[0132] Viscosity is AGP% and M w It is seen that the increase in Reference Experiment F vs. Examples 1-3 Compare viscosities

[0133] M of the products obtained in Examples 1 to 3 (obtained by heating followed by spray drying) w The values ​​of and viscosity are shown in Table 6. [Table 6]

[0134] Comparison of the data in Tables 5 and 6 shows that the products obtained in Examples 1 to 3 (according to the invention) have viscosities (20%) of about 200 cP or less for Mw well above 380 104 Da, while the product obtained in Reference Experiment F (without heating followed by spray drying) has significantly lower values ​​of Mw, e.g., about 300 10 4 It shows that the viscosity (20%) is significantly higher than Da, for example about 250 cP. The products obtained in Examples 1 to 3 therefore combine high molecular weight with low viscosity. Comparative Experiments I-III

[0135] Spray-dried crude gum arabic was heated in a forced air oven (manufacturer: VWR, model: 1350FMS) at different temperatures for different times under atmospheric pressure conditions. If the oven is open to the atmosphere, moisture can be released, which can avoid solidification and sensory changes, resulting in a drying loss of 0%. The % of AGP obtained by these heat treatments was M w , and R g The values ​​are shown in Table 7.

[0136] % of AGP, M w , and / or R gwas found to increase as a result of heat treatment of the spray dried coarse powder, but this value was not found to be as high as that seen for samples obtained by spray drying after heat treatment. [Table 7] Example 5 Preparation and analysis of emulsions and beverages

[0137] Emulsions (10 wt% gum acacia, 20 wt% oil phase) were prepared using the formulations listed in Table 8. [Table 8]

[0138] The gum arabic used was the gum arabic obtained in Reference Experiments A and B, Comparative Experiments I and II, and Examples 2, 3, and 4, respectively.

[0139] The emulsion was prepared as follows: 1.5 g of sodium benzoate was dissolved in 695.5 g of room-temperature deionized water via overhead mixing for 5 minutes. 3.0 g of citric acid was added to the solution and mixed for 5 minutes. 100.0 g of acacia gum was added to the solution and mixed for 2 hours. Simultaneously in a separate beaker, 96.0 g of 1x orange oil was mixed with 24.0 g of 5x orange oil via overhead mixing for 5 minutes at room temperature. 80.0 g of ester gum was added to the oil solution and mixed for 2 hours. A pre-emulsion was made by adding 200.0 g of the oil phase to the water phase under high-shear mixing conditions at 5500 rpm for 2 minutes (manufacturer: Ross, model: HSM-LCI-T). The pre-emulsion was further processed via high-pressure homogenization (manufacturer: APV) at 5000 psi (first stage = 4500 psi / second stage = 500 psi) for two passes. The particle size of the emulsion was immediately tested using a laser diffraction particle size analyzer (manufacturer: Beckman Coulter), which recorded the median particle size (d.(0.50)), % of particles > 0.6 μm, and % of particles > 1 μm. The emulsion was then stored in an incubator at 57°C for 24 hours to simulate a 6-month shelf life, after which the emulsion was retested for median particle size, % of particles > 0.6 μm, and % of particles > 1 μm.

[0140] Beverages were prepared from the emulsions using the formulations listed in Table 9. [Table 9]

[0141] The beverages were prepared as follows: 110.00 g of sugar was overhead mixed with 885.77 g of deionized water at room temperature for 5 minutes. 3.00 g of citric acid, 0.04 g of Yellow #5, and 0.04 g of Yellow #6 were added to the solution and mixed for 5 minutes. 0.15 g of the desired emulsion was added to the solution and mixed gently. Two 10-ounce (approximately 300 mL) bottles were filled with the solution and capped. One bottle was stored vertically and the other horizontally at room temperature without handling for 21 days. After 21 days, the beverages were visually inspected without handling for the presence of a white ring on top of the beverage (creaming of the flavor emulsion). The results are shown in Table 10. [Table 10]

[0142] The small median particle size and low values ​​of % particles > 0.6 μm and % particles > 1 μm for both fresh and aged emulsions, as well as the absence of beverage rings, show that the modified gum arabic according to the invention makes it possible to obtain stable emulsions even with high amounts of oil (20% by weight) and even when the content of emulsifiers (10% by weight) is very low compared to the oil phase. Example 6 Turbidity analysis of gum arabic in aqueous solutions

[0143] The turbidity of 20 wt% solutions of gum arabic in water was analyzed for various forms of gum arabic, and the results are shown in Table 11. [Table 11]

[0144] It has been observed that the turbidity of solutions containing gum arabic according to the present invention is significantly lower than that of heat-treated spray-dried powder. This is particularly useful when gum arabic is used as a texturing agent in low-sugar beverages, such as flavored water. Gum arabic according to the present invention can be added to foods (i.e., low-sugar flavored water) to replace the sugar texture while maintaining the low turbidity associated with flavored water. Unmodified gum arabic or gum arabic produced by heat-treating spray-dried powder would result in increased turbidity in the food, which is visually undesirable. Example 7 Preparation of gum arabic

[0145] 9.1 kg of crude gum arabic kibble was heat treated in a microwave mixer at 132°C for 40 minutes under vacuum. The heat treated gum arabic was dissolved in water (to obtain a concentration of 25% gum arabic by weight), filtered through a 25 micron filter bag and spray dried. The resulting product had a % AGP of 25.02% and a % % PEG / PG of 565.0x10. 4 Da M w had. Example 8 Preparation of unweighted flavor emulsions

[0146] An emulsion (6 wt% gum acacia, 12 wt% oil phase) was prepared using the formulation described in Table 12. [Table 12]

[0147] The emulsion was prepared as follows: 1.5 g of sodium benzoate was dissolved in 815.5 g of room temperature deionized water via overhead mixing for 5 minutes. 3.0 g of citric acid was added to the solution and mixed for 5 minutes. 60.0 g of acacia gum prepared according to Example 7 was added to the solution and mixed for 2 hours. In a separate beaker, 60.0 g of lemon oil (Givaudan, Taste Essentials Nat Lemon CV-167-510-1) was simultaneously mixed with 60.0 g of MCT oil via overhead mixing for 2 hours at room temperature. A pre-emulsion was made by adding 120.0 g of the oil phase to the water phase under high shear mixing conditions at 5500 rpm for 2 minutes (manufacturer: Ross, model: HSM-LCI-T). The pre-emulsion was processed through a high-pressure homogenizer (manufacturer: APV) at 5000 psi (first stage = 4500 psi / second stage = 500 psi) for three passes. The particle size of the emulsion was immediately tested using a laser diffraction particle size analyzer (manufacturer: Beckman Coulter), which recorded the mean d[4,3] particle size, median particle size (d.(0.50)), % of particles >0.60 μm, and % of particles >1 μm. The emulsion was then stored in an incubator at 57°C for 24 hours to accelerate shelf life, and then at 40°C for 4 weeks, after which the emulsion was retested for the mean d[4,3] particle size, median particle size (d.(0.50)), % of particles >0.60 μm, and % of particles >1 μm. The results are shown in Table 13. [Table 13] * Alland & Robert Emulsifying Gum 500i (commercially available) ** Eficacia XE (commercially available) from Nexira

[0148] The small mean and median particle sizes for both fresh and aged emulsions, as well as the low values ​​for % particles >0.6 μm and % particles >1 μm, and the absence of beverage rings (Table 15), indicate that the emulsions made from gum arabic of Example 7 allow stable emulsions to be obtained even when the emulsifier content (6 wt%) is very low compared to the oil phase. Due to the large emulsion particle size and the presence of ring formation in the beverage, the emulsions made from the commercial gum arabic used in Comparative Experiments IV and V cannot be considered stable. The emulsions made from gum arabic obtained in Example 7 show minimal particle size growth over the accelerated shelf life, which is not the case for the Comparative Experiments. Example 9 Beverages prepared from unweighted emulsions

[0149] Beverages were prepared from the emulsions obtained in Example 7 and Comparative Experiments IV and V using the formulations set out in Table 14. [Table 14]

[0150] The beverages were prepared as follows: 110.00 g of sugar was overhead mixed with 884.22 g of deionized water at room temperature for 5 minutes. 3.00 g of citric acid, 1.00 g of sodium benzoate, 0.04 g of Yellow #5, and 0.04 g of Yellow #6 were added to the solution and mixed for 5 minutes. 1.50 g of the desired emulsion was added to the solution and gently mixed to achieve a flavor concentration of 90 ppm in the beverage. Two 10-ounce (approximately 300 mL) bottles were filled with the solution and capped. One bottle was stored vertically and the other horizontally at room temperature without handling for 15 days. After 15 days, the beverages were visually inspected without handling for the presence of a white ring on top of the beverage (creaming of the flavor emulsion). The results are shown in Table 5. [Table 15] Example 10

[0151] High oil loading unweighted flavor emulsions (10 wt% gum acacia, 20 wt% oil phase) were prepared using the formulations listed in Table 16. [Table 16]

[0152] Emulsions were prepared and analyzed according to the procedure described in Example 3, with the difference being the amount of gum arabic, oil phase, and water used. The results are shown in Table 17. [Table 17]

[0153] The small mean and median particle sizes for both the fresh and aged emulsions, as well as the low values ​​of % particles >0.6 μm and % particles >1 μm, and the absence of clear beverage rings (Table 19), indicate that the emulsions made with gum arabic according to Example 7 allow stable emulsions to be obtained even when the emulsifier content (10 wt%) is very low compared to the oil phase. There was a slight amount of ring formation in the beverage, but it was considered acceptable. Due to the large emulsion particle size and the presence of ring formation in the beverage, the emulsions made from the comparative experiment are not considered stable. The emulsions made with gum arabic obtained in Example 7 showed minimal particle size growth over the accelerated shelf life, which was not the case for the comparative experiment. Example 11 Beverages prepared from high oil-load bulking agent-free emulsions

[0154] Beverages were prepared from the emulsion obtained in Example 10 using the formulations set out in Table 18. [Table 18]

[0155] The beverages were prepared and analyzed according to the procedure described in Example 9, with the difference being the amount of flavor emulsion and water used. The results are shown in Table 19. [Table 19]

Claims

1. 1. A method for producing modified gum arabic, comprising: ≧0.9・10 ６ Weight average molecular weight (M ｗ and providing a gum arabic having heating the gum arabic to provide a heat-treated gum arabic; dissolving the heat-treated gum arabic in a solution; optionally filtering the solution containing the dissolved gum arabic; and subjecting the solution containing the dissolved gum arabic to spray drying; The RMS radius of gyration (R ｇ ) is ≧140 nm, and the weight average molecular weight (M ｗ ) is ≧3.8·10 ６ Da, the method.

2. The weight average molecular weight (M ｗ ) is ≧3.8·10 ６ Da and ≦8.0.10 ６ The method of claim 1, wherein the nucleotide sequence is Da.

3. 3. The method of claim 1 or 2, wherein the heating is to a temperature of ≧100° C. and ≦180° C.

4. 4. The method of any one of claims 1 to 3, wherein the heating is for a period of at least 10 minutes and less than 48 hours.

5. 5. The method of any one of claims 1 to 4, wherein the heating comprises heating gum arabic having a loss on drying of ≦5%.

6. 6. The method according to any one of claims 1 to 5, wherein the gum arabic is gum arabic derived from Acacia Senegal.

7. (i)≧3.8・10 ６ Weight average molecular weight (M ｗ ) and (ii) an RMS radius of gyration (R ｇ ) a viscosity (20%) of ≦500 cP, said viscosity (20%) being the viscosity of a 20% by weight solution of gum arabic in water measured at 25° C.; Gum arabic derived from Acacia Senegal.

8. Weight average molecular weight (M ｗ ) is ≧3.8·10 ６ Da and ≦8.0.10 ６ 8. Gum arabic according to claim 7, wherein the gum arabic is Da.

9. 9. Gum arabic according to claim 7 or 8, having a viscosity (20%) of ≦400 cP and ≧150 cP.

10. 10. Gum arabic according to any one of claims 7 to 9, having a polydispersity (P) of ≥ 6.0 and ≤ 15.

11. 11. Gum arabic according to any one of claims 7 to 10, having an arabinogalactan protein (AGP) content of ≥ 18% by weight and ≤ 30% by weight.

12. 12. An emulsion comprising gum arabic according to any one of claims 7 to 11, said emulsion comprising a continuous aqueous phase and a dispersed oil phase.

13. 13. The emulsion of claim 12 having a weight ratio of gum arabic to oil of ≦1:1.2 and ≧0.2:

1.

14. 14. An emulsion according to claim 12 or 13, having an oil content of ≧15 wt.-% and ≦30 wt.-%.

15. 15. An emulsion according to any one of claims 12 to 14, wherein the oil phase comprises an oil which is a group (i) oil having a density of ≦0.90 g / ml or a perfume oil, and an oil which is a group (ii) vegetable oil, and wherein the weight ratio of oil of group (i) to oil of group (ii) is from 1:0.1 to 1:

9.

16. An emulsion according to any one of claims 12 to 15, wherein the emulsion does not contain a bulking agent.

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