Jump to navigation Jump to search
See also: Arabic
See gum arabic.
- (rare) Short for .
- 2008 February 28, Dolf De Rovira, Sr., Dictionary of Flavors, John Wiley & Sons, →ISBN, page 115:
- Gum arabic is known as a lower viscosity gum, with high emulsification properties. […] these alternatives are still not totally as effective as gum arabic and when pricing and availability of arabic comes back in line, many switch back, […]
- 2019 July 17, Martin Glicksman, Food Hydrocolloids, CRC Press, →ISBN, pages 24-25:
- Gum arabic has been an effective substitute but less expensive replacements comprising a spray-dried blend of modified […] Ranganna and Ranghuramaiah described the use of arabic as a cloud stabilizer in orange squash beverages, […] The arabic coating protected the fumaric acid and improved its solubility. Similar granulated condiments containing extruded meat flavoring ingredients were protected by coating them with non-hygroscopic gum arabic. […]
arabic (not comparable)
- Only used in arabic acid
- 1928, Harry Athol Murray, A Physico-chemical Study of Gum Arabic ...:
- There is very little in recent literature concerning the chemistry of gum arabic other than […] . The "arabic acid" is of variable composition.
- 2010 January 2, NIIR Board, Gums, Adhesives & Sealants Technology (with Formulae & their Applications) 2nd Edition, ASIA PACIFIC BUSINESS PRESS Inc., →ISBN, page 524:
- When solutions of arabic acid are warmed in water, a unique polysaccharide gum called degraded gum arabic is produced. The arabic acid undergoes autohydrolysis and spilts off L-arabinose, L-rhamnose, […]
Declension of arabic