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.
Photo by Sara Cervera on Unsplash
Why is it important?
Innovate a new product for vegeterian consumers who can not eat egg
Read the Original
This page is a summary of: Assessment of the potential of
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.
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