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Effect of Various Types of Sugar Binder on the Physical Properties of Gum Powders Prepared via Fluidized-Bed Agglomeration
Particle agglomeration of fine gum powders to improve their physical and morphological characteristics is of crucial importance. Changes in the physical properties of guar gum, locust bean gum, and carboxymethyl cellulose powders subjected to fluidized-bed agglomeration with various sugar types as t...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8233982/ https://www.ncbi.nlm.nih.gov/pubmed/34208442 http://dx.doi.org/10.3390/foods10061387 |
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author | Lee, Donghyeon Min, Gyeongeon Roh, Wooseok Yoo, Byoungseung |
author_facet | Lee, Donghyeon Min, Gyeongeon Roh, Wooseok Yoo, Byoungseung |
author_sort | Lee, Donghyeon |
collection | PubMed |
description | Particle agglomeration of fine gum powders to improve their physical and morphological characteristics is of crucial importance. Changes in the physical properties of guar gum, locust bean gum, and carboxymethyl cellulose powders subjected to fluidized-bed agglomeration with various sugar types as the binder were examined. The agglomerates with sugar binders had much larger particles (D(50)) and higher porosity (ε) than the corresponding fine gum powders, as confirmed by particle-size-distribution analysis and scanning electron microscopy. In particular, the carboxymethyl cellulose agglomerate exhibited much higher D(50) and ε values than the original fine gum powder, with sorbitol as the binder resulting in the highest D(50) and ε values. Except for guar gum with sorbitol as the binder, the guar gum and locust bean gum agglomerates with the other sugar binders showed lower Carr index and Hausner ratio values (thus exhibiting better flowability and lower cohesiveness) than the original powders, whereas those of the carboxymethyl cellulose agglomerates were higher. These findings indicate that the physical and structural properties of gum powders can be greatly improved according to the type of gum and sugar solution used in the agglomeration process. |
format | Online Article Text |
id | pubmed-8233982 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-82339822021-06-27 Effect of Various Types of Sugar Binder on the Physical Properties of Gum Powders Prepared via Fluidized-Bed Agglomeration Lee, Donghyeon Min, Gyeongeon Roh, Wooseok Yoo, Byoungseung Foods Article Particle agglomeration of fine gum powders to improve their physical and morphological characteristics is of crucial importance. Changes in the physical properties of guar gum, locust bean gum, and carboxymethyl cellulose powders subjected to fluidized-bed agglomeration with various sugar types as the binder were examined. The agglomerates with sugar binders had much larger particles (D(50)) and higher porosity (ε) than the corresponding fine gum powders, as confirmed by particle-size-distribution analysis and scanning electron microscopy. In particular, the carboxymethyl cellulose agglomerate exhibited much higher D(50) and ε values than the original fine gum powder, with sorbitol as the binder resulting in the highest D(50) and ε values. Except for guar gum with sorbitol as the binder, the guar gum and locust bean gum agglomerates with the other sugar binders showed lower Carr index and Hausner ratio values (thus exhibiting better flowability and lower cohesiveness) than the original powders, whereas those of the carboxymethyl cellulose agglomerates were higher. These findings indicate that the physical and structural properties of gum powders can be greatly improved according to the type of gum and sugar solution used in the agglomeration process. MDPI 2021-06-16 /pmc/articles/PMC8233982/ /pubmed/34208442 http://dx.doi.org/10.3390/foods10061387 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Lee, Donghyeon Min, Gyeongeon Roh, Wooseok Yoo, Byoungseung Effect of Various Types of Sugar Binder on the Physical Properties of Gum Powders Prepared via Fluidized-Bed Agglomeration |
title | Effect of Various Types of Sugar Binder on the Physical Properties of Gum Powders Prepared via Fluidized-Bed Agglomeration |
title_full | Effect of Various Types of Sugar Binder on the Physical Properties of Gum Powders Prepared via Fluidized-Bed Agglomeration |
title_fullStr | Effect of Various Types of Sugar Binder on the Physical Properties of Gum Powders Prepared via Fluidized-Bed Agglomeration |
title_full_unstemmed | Effect of Various Types of Sugar Binder on the Physical Properties of Gum Powders Prepared via Fluidized-Bed Agglomeration |
title_short | Effect of Various Types of Sugar Binder on the Physical Properties of Gum Powders Prepared via Fluidized-Bed Agglomeration |
title_sort | effect of various types of sugar binder on the physical properties of gum powders prepared via fluidized-bed agglomeration |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8233982/ https://www.ncbi.nlm.nih.gov/pubmed/34208442 http://dx.doi.org/10.3390/foods10061387 |
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