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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Why is it important?

Innovate a new product for vegeterian consumers who can not eat egg


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.
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