What is it about?
Arabic gum has an interesting antioxidant and antimicrobial properties. Arabic gum can be used as a natural emulsifier and egg substitution in vegan mayonnaise. The manufacture of mayonnaise with Arabic gum was useful in controlling the development of rancidity.
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Photo by Sara Cervera on Unsplash
Why is it important?
Innovate a new product for vegeterian consumers who can not eat egg
Perspectives
Its so important beacuse its applicable in a small or big scale
Dr Marwa Rashad Ali
Food Science Department - Faculty of Agriculture -Cairo University
Read the Original
This page is a summary of: Assessment of the potential of
Arabic
gum as an antimicrobial and antioxidant agent in developing vegan “egg‐free” mayonnaise, Journal of Food Safety, April 2020, Wiley,
DOI: 10.1111/jfs.12771.
You can read the full text:
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