Call for Poster Abstracts
(deadline August 31st 2010)
Gum Acacia (or Gum Arabic) is the most versatile of materials for improving the functionality of foods. It has recently been approved by the European Union as a food ingredient as well as a food additive (E414). Moreover, the USA FDA have accepted a low calorific value (1.7Kcal/g) for this dietary fibre. These developments open a new era for this safe and ancient gum. Recent research has led to new structural information, which ushers a new era of quality control in its industrial processing.
Innovative companies have taken advantage of this new information to develop new more efficient products which still retain their clean and natural label. It is timely, therefore, to launch this new era with a global conference and demonstrate the new methods, products and processes which have enabled this gum to move ahead of the synthetic alternatives which strive still to catch up. The Conference will show how gum arabic is winning this race.
The Conference programme will cover a range of topics concerned with the supply, material properties, structure and functionality of gum Arabic.
Participants are invited to submit an abstract of up to 250 words in the areas highlighted below using the template provided.
1. The Supply
The new approach to Quality, Sourcing and Training in the primary
production ; Supply and sustainable issues.
2. The Material
The new regulatory status of gum arabic as a Food Additive; Food and Food Ingredient; Calorific Value
Synthetic genes for the production of novel arabinogalactan proteins; Structure and properties; Chemical, biochemical and physicochemical characterisation of gum arabic; Gum Arabic – protein complexes; Functional properties and applications; Hydration and rheological behaviour; Emulsification properties; Encapsulation of colours, flavours, essential oils etc. ; Film forming characteristics including the use as toppings and glazes and to prevent sugar crystallisation; Gum Arabic as an adhesive; Applications in confectionery; Foam stabilization (marsh mallows and whipped toppings; Applications and related technology in wine production
3. The Market
Position of gum arabic in relation to the food hydrocolloids market; Emergence of dietary fibre in relation to current nutritional needs
4. Industrial challenges
From tree to end-user: green gum; problems of species adulteration; processing, filtration problems and storage damage, aggregation/damage by spray drying; avoid coloration - or remove coloration?
The Conference Proceedings will be published and all fee paying participants will be
provided with a copy of the book.
If you wish to submit an abstract click here to begin