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Journal articles on the topic 'Locust bean gum'

Author: Grafiati

Published: 4 June 2021

Last updated: 21 February 2023

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1

Prajapati, Vipul D., Girish K. Jani, Naresh G. Moradiya, Narayan P. Randeria, and Bhanu J. Nagar. "Locust bean gum: A versatile biopolymer." Carbohydrate Polymers 94, no. 2 (May 2013): 814–21. http://dx.doi.org/10.1016/j.carbpol.2013.01.086.

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2

Dev Prakash and Rishi Kumar. "A review on natural polymer locust bean gum." World Journal of Biology Pharmacy and Health Sciences 13, no. 1 (January 30, 2023): 277–83. http://dx.doi.org/10.30574/wjbphs.2023.13.1.0031.

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Locust bean pods were utilized as cattle feed for a very long time but now its seed endosperm powder is utilized as locust bean gum in various industries such as food, cosmetic, pharmaceutical, textile, paint, mining, oil drilling and construction industries for its thickening and stabilizing properties. In pharmaceutical industries, locust bean gum is used in the production of solid monolithic matrix systems, films, beads, micro-particles, nano-particles, inhalable and injectable systems, as well as in viscous liquid and gel formulations. Locust bean gum is used as an additive in food industry due to its thickening and stabilizing property. Its application for bakery purposes results in higher baked product yields; it improves the final texture and adds viscosity in dough. Addition of guar gum in cookies dough improves the machinability of the dough which helps in the better handling of dough with minimum requirement of energy and time.

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3

Giri, Pankaj, and Inderbir Singh. "Synthesis and Characterization of Carboxymethylated Locust Bean Gum for Developing Compression Coated Mucoadhesive Tablets of Cinnarizine." Asian Journal of Chemistry 33, no. 9 (2021): 2143–49. http://dx.doi.org/10.14233/ajchem.2021.23316.

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Carboxymethylated locust bean gum (CLBG) was synthesized by carboxymethylation of locust bean gum (LBG) using monochloroacetic acid followed by characterization involving SEM, XRD and FTIR techniques. The CLBG exhibited changes in the surface morphology along with relative amorphous nature as indicated in SEM and XRD analysis, respectively. In SEM images, locust bean gum (LBG) exhibited irregular particle with smooth surface morphologies whereas CLBG depicted surface roughness with relatively irregular edges. XRD study indicated relative amorphous nature of CLBG. The modified gum was employed for developing compression coated tablets of cinnarizine. The core tablets coated with CLBG exhibited mucoadhesive detachment force of 11.44 ± 2.09 to 16.07 ± 1.88 N compared to 4.10 ± 0.95 to 5.52 ± 1.13 N of locust bean gum coated tablets. The CLBG depicted better sustained drug release behaviour when compared with the pure gum. In conclusion CLBG is a suitable polymer candidate for developing mucoadhesive drug delivery systems with controlled release property.

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4

Liu, Binbin, Yuan Huang, Jiawei Wang, Zixuan Li, Guoshen Yang, Shunyu Jin, Emad Iranmanesh, Pritesh Hiralal, and Hang Zhou. "Highly conductive locust bean gum bio-electrolyte for superior long-life quasi-solid-state zinc-ion batteries." RSC Advances 11, no. 40 (2021): 24862–71. http://dx.doi.org/10.1039/d1ra04294g.

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Locust bean gum was utilized to prepare a free-standing quasi-solid-state ZnSO₄/MnSO₄ electrolyte. Zinc-ion batteries with locust bean gum electrolyte achieved high energy density and superior lifetime.

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5

Zhan, D. F., M. J. Ridout, G. J. Brownsey, and V. J. Morris. "Xanthan-locust bean gum interactions and gelation." Carbohydrate Polymers 21, no. 1 (January 1993): 53–58. http://dx.doi.org/10.1016/0144-8617(93)90117-m.

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6

Kunkel, M. E., A. Seo, and T. A. Minten. "Magnesium binding by gum arabic, locust bean gum, and arabinogalactan." Food Chemistry 59, no. 1 (May 1997): 87–93. http://dx.doi.org/10.1016/s0308-8146(96)00173-2.

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7

Brigham, J. E., M. J. Gidley, R. A. Hoffmann, and C. G. Smith. "Microscopic imaging of network strands in agar, carrageenan, locust bean gum and kappa carrageenan/locust bean gum gels." Food Hydrocolloids 8, no. 3-4 (August 1994): 331–44. http://dx.doi.org/10.1016/s0268-005x(09)80345-7.

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8

Liu, Fei, Wei Chang, Maoshen Chen, Feifei Xu, Jianguo Ma, and Fang Zhong. "Film-forming properties of guar gum, tara gum and locust bean gum." Food Hydrocolloids 98 (January 2020): 105007. http://dx.doi.org/10.1016/j.foodhyd.2019.03.028.

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9

Hara, Shunsuke, Sogo Aoki, Miki Nagata, Koumei Shirasuna, Tatsuo Noguchi, and Hisataka Iwata. "Xanthan gum and locust bean gum substrate improves bovine embryo development." Reproduction in Domestic Animals 55, no. 9 (July 6, 2020): 1124–31. http://dx.doi.org/10.1111/rda.13750.

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10

Richardson, P. H., and I. T. Norton. "Gelation Behavior of Concentrated Locust Bean Gum Solutions." Macromolecules 31, no. 5 (March 1998): 1575–83. http://dx.doi.org/10.1021/ma970550q.

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11

Garnier, C. "Phase separation in dextran/locust bean gum mixtures." Carbohydrate Polymers 25, no. 3 (1994): 221–22. http://dx.doi.org/10.1016/0144-8617(94)90226-7.

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12

Garnier, Catherine, Catherine Schorsch, and Jean-Louis Doublier. "Phase separation in dextran/locust bean gum mixtures." Carbohydrate Polymers 28, no. 4 (December 1995): 313–17. http://dx.doi.org/10.1016/0144-8617(95)00090-9.

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13

Garcia-Ochoa, F., and J. A. Casas. "Viscosity of locust bean (Ceratonia siliqua) gum solutions." Journal of the Science of Food and Agriculture 59, no. 1 (1992): 97–100. http://dx.doi.org/10.1002/jsfa.2740590114.

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14

Mannion, Richard O., Colin D. Melia, Bernard Launay, Gerard Cuvelier, Sandra E. Hill, Steven E. Harding, and John R. Mitchell. "Xanthan/locust bean gum interactions at room temperature." Carbohydrate Polymers 19, no. 2 (January 1992): 91–97. http://dx.doi.org/10.1016/0144-8617(92)90118-a.

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15

Hadinugroho, Wuryanto, Suwaldi Martodihardjo, Achmad Fudholi, and Sugeng Riyanto. "Esterification of citric acid with locust bean gum." Heliyon 5, no. 8 (August 2019): e02337. http://dx.doi.org/10.1016/j.heliyon.2019.e02337.

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16

Choudhary, Deepak, Sameer Gangal, and Dinesh Puri. "Solubility enhancement of fenofibrate by modified locust bean gum using solid dispersion techniques." Asian Pacific Journal of Health Sciences 5, no. 2 (June 2018): 224–30. http://dx.doi.org/10.21276/apjhs.2018.5.2.41.

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17

Kim, Dah-Sol, and Fumiko Iida. "Kaniwa (Chenopodium pallidicaule)’s Nutritional Composition and Its Applicability as an Elder-Friendly Food with Gelling Agents." Gels 9, no. 1 (January 12, 2023): 61. http://dx.doi.org/10.3390/gels9010061.

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(1) Background: This study attempted to develop an elder-friendly food suitable to the Korean Industrial Standard (KS) after identifying the nutritional characteristics of Kaniwa; (2) Methods: The nutrient composition and physiological activity of Kaniwa were analyzed, and the concentration of the gelling agent (guar gum, locust bean gum, and xanthan gum) to be added to Kaniwa mousse was derived through regression analysis to suit KS hardness level 1 to 3; (3) Results: It was found that Kaniwa not only had a good fatty acid composition but also had good antioxidant and anti-diabetic properties. Moreover, it was found that in order to have the hardness to chew Kaniwa mousse with the tongue, it was necessary to add less than 1.97% guar gum, 4.03% locust bean gum, and 8.59% xanthan gum. In order to have a hardness that can be chewed with the gum, it was found that 2.17~4.97% guar gum, 4.45~10.28% locust bean gum, and 9.48~21.96% xanthan gum should be added; (4) Conclusions: As the aging rate and life expectancy increase, support for developmental research related to the elder-friendly industry should be continuously expanded in preparation for the upcoming super-aging society.

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18

King, Karen, and Richard Gray. "The effect of gamma irradiation on guar gum, locust bean gum, gum tragacanth and gum karaya." Food Hydrocolloids 6, no. 6 (February 1993): 559–69. http://dx.doi.org/10.1016/s0268-005x(09)80079-9.

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19

Lv, Yukai, Zheng Pan, Cunzheng Song, Yulong Chen, and Xin Qian. "Locust bean gum/gellan gum double-network hydrogels with superior self-healing and pH-driven shape-memory properties." Soft Matter 15, no. 30 (2019): 6171–79. http://dx.doi.org/10.1039/c9sm00861f.

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Double-network hydrogels based on two natural polysaccharide polymers, locust bean gum and gellan gum, have been fabricated and exhibited excellent self-healing, thermo-processability, and pH-driven shape memory properties.

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20

Xu, Xuejiao, Shuhui Ye, Xiaobo Zuo, and Sheng Fang. "Impact of Guar Gum and Locust Bean Gum Addition on the Pasting, Rheological Properties, and Freeze–Thaw Stability of Rice Starch Gel." Foods 11, no. 16 (August 19, 2022): 2508. http://dx.doi.org/10.3390/foods11162508.

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Improving the gel texture and stability of rice starch (RS) by natural hydrocolloids is important for the development of gluten-free starch-based products. In this paper, the effects of guar gum and locust bean gum on the pasting, rheological properties, and freeze–thaw stability of rice starch were investigated by using a rapid visco analyzer, rheometer, and texture analyzer. Both gums can modify the pasting properties, revealed by an increment in the peak, trough, and final viscosities, and prevent the short-term retrogradation tendency of RS. Dynamic viscoelasticity measurements also indicated that the starch–gum system exhibits superior viscoelastic properties compared with starch alone, as revealed by its higher storage modulus (G′). Compared with the control, the hysteresis loop area of the guar gum-containing system and locust bean gum-containing system was reduced by 37.7% and 24.2%, respectively, indicating that the addition of gums could enhance shear resistance and structure recovery properties. The thermodynamic properties indicated that both gums retard short-term retrogradation as well as long-term retrogradation of the RS gels. Interestingly, the textural properties and freeze–thaw stability of the RS gel were significantly improved by the addition of galactomannans (p < 0.05), and guar gum was more effective than locust bean gum, which may be due to the different mannose to galactose ratio. The results provide alternatives for gluten-free recipes with improved texture properties and freeze–thaw stability.

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21

Büyüksağiş, A., A. T. Baydır, and M. Dilek. "Locust Bean Gum as Corrosion Inhibitors in NaCl Solution." Protection of Metals and Physical Chemistry of Surfaces 57, no. 1 (January 2021): 211–21. http://dx.doi.org/10.1134/s2070205120060076.

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22

Jędrzejczyk, M., K. Bartnik, M. Funkowicz, and E. Toporowska- Kowalska. "FPIES Induced by Locust Bean Gum in an Infant." Journal of Investigational Allergology and Clinical Immunology 30, no. 3 (June 18, 2020): 197–99. http://dx.doi.org/10.18176/jiaci.0475.

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23

Grenha, Ana, and Marita Dionísio. "Locust bean gum: Exploring its potential for biopharmaceutical applications." Journal of Pharmacy and Bioallied Sciences 4, no. 3 (2012): 175. http://dx.doi.org/10.4103/0975-7406.99013.

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24

Alves, Ana, Joana Cavaco, Filipa Guerreiro, João Lourenço, Ana Rosa da Costa, and Ana Grenha. "Inhalable Antitubercular Therapy Mediated by Locust Bean Gum Microparticles." Molecules 21, no. 6 (May 28, 2016): 702. http://dx.doi.org/10.3390/molecules21060702.

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25

Chen, Y., M. L. Liao, D. V. Boger, and D. E. Dunstan. "Rheological characterisation of κ-carrageenan/locust bean gum mixtures." Carbohydrate Polymers 46, no. 2 (October 2001): 117–24. http://dx.doi.org/10.1016/s0144-8617(00)00293-9.

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26

Fernandes, P. B., M. P. Gonçalves, and J. L. Doublier. "Phase diagrams in kappa-carrageenan/locust bean gum systems." Food Hydrocolloids 5, no. 1-2 (May 1991): 71–73. http://dx.doi.org/10.1016/s0268-005x(09)80289-0.

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27

Tanaka, Ryohei, Tatsuko Hatakeyama, and Hyoe Hatakeyama. "Formation of locust bean gum hydrogel by freezing-thawing." Polymer International 45, no. 1 (January 1998): 118–26. http://dx.doi.org/10.1002/(sici)1097-0126(199801)45:1<118::aid-pi908>3.0.co;2-t.

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28

Hatakeyama, Tatsuko, Sunao Naoi, M. IIjima, and Hyoe Hatakeyama. "Locust Bean Gum Hydrogels Formed by Freezing and Thawing." Macromolecular Symposia 224, no. 1 (April 2005): 253–62. http://dx.doi.org/10.1002/masy.200550622.

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29

Casas, J. A., and F. Garc�a-Ochoa. "Viscosity of solutions of xanthan/locust bean gum mixtures." Journal of the Science of Food and Agriculture 79, no. 1 (January 1999): 25–31. http://dx.doi.org/10.1002/(sici)1097-0010(199901)79:1<25::aid-jsfa164>3.0.co;2-d.

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30

A Lurueña-Martínez, M., I. Revilla, and A. M Vivar-Quintana. "New formulations for low-fat frankfurters and its effect on product quality." Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (January 1, 2004): S333—S337. http://dx.doi.org/10.17221/10695-cjfs.

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The effects of reducing fat level (9% and 12%), substituting pork fat with olive oil and adding locust bean/xanthan gum on emulsion stability, jelly and fat separation, cook loss, and hardness of frankfurters were investigated and compared with control sample elaborated with 20% of fat content. Results showed that addition of locust bean/xanthan gum produced a significant increase in hydration/binding properties, characterised by lower cook losses, increasing yield, better emulsion stability and lower jelly and fat separation. The substitution of fat pork by olive oil did not affect these parameters. Multivariate comparison between elaborated low-fat products and commercial frankfurters (normal and low-fat) were carried out using a factorial analysis. Results showed that addition of locust bean/xanthan gum results in products similar to commercial frankfurters with higher fat contents.

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31

Liu, C. A., D. Q. M. Craig, F. C. Hampson, and P. W. Dettmar. "An investigation into the rheological synergy between xanthan gum-locust bean gum mixtures." Journal of Pharmacy and Pharmacology 50, S9 (September 1998): 149. http://dx.doi.org/10.1111/j.2042-7158.1998.tb02349.x.

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32

Schorsch, Catherine, Catherine Garnier, and Jean-Louis Doublier. "Viscoelastic properties of xanthangalactomannan mixtures: comparison of guar gum with locust bean gum." Carbohydrate Polymers 34, no. 3 (December 1997): 165–75. http://dx.doi.org/10.1016/s0144-8617(97)00095-7.

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33

Jo, Wonjun, and Byoungseung Yoo. "Effect of sucrose on rheological properties of xanthan gum-locust bean gum mixtures." Food Science and Biotechnology 28, no. 5 (February 28, 2019): 1487–92. http://dx.doi.org/10.1007/s10068-019-00582-z.

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34

Benkadri, Soulef, Ana Salvador, Teresa Sanz, and Mohammed Nasreddine Zidoune. "Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology." Foods 10, no. 1 (December 23, 2020): 12. http://dx.doi.org/10.3390/foods10010012.

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Incorporation of xanthan gum and locust bean gum in rice flour supplemented by chickpea flour was used to obtain a good quality of nutritionally enriched biscuit for celiac children. Response surface methodology (RSM) was applied to optimize the levels of xanthan and locust bean gum added to the composite gluten-free flour. Analysis was based on the rheological (hardness and viscoelastic) characteristics of the dough and specific volume, water activity, and hardness of the biscuit. The results revealed that the regression and variance analysis coefficients related to the rheological and physical properties of dough and biscuit under the influence of independent variables were sufficient for an adequate and well-fitted response surface model. Linear terms of variables significantly affect most of the dough and biscuit parameters, where the xanthan gum effect was found to be more pronounced than locust bean gum. Interaction terms showed a significant positive effect on the specific volume of the biscuits and a negative effect on the water activity. However, the interactive effect of gums did not significantly affect the rheological parameters of the dough. Optimized conditions were developed to maximize the specific volume of biscuit and minimize water activity and biscuit hardness, while keeping hardness and viscoelastic properties of the dough in range. Predicted responses were found satisfactory for both rheological and physical characteristics of dough and biscuit.

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35

Moschakis, Thomas, Nikos Chantzos, Costas G. Biliaderis, and Eric Dickinson. "Microrheology and microstructure of water-in-water emulsions containing sodium caseinate and locust bean gum." Food & Function 9, no. 5 (2018): 2840–52. http://dx.doi.org/10.1039/c7fo01412k.

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36

Pawar, Harshal A., K. G. Lalitha, and K. Ruckmani. "Alginate beads of Captopril using galactomannan containing Senna tora gum, guar gum and locust bean gum." International Journal of Biological Macromolecules 76 (May 2015): 119–31. http://dx.doi.org/10.1016/j.ijbiomac.2015.02.026.

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37

Kim, Dah-Sol, and Fumiko Iida. "Texture Characteristics of Sea Buckthorn (Hippophae rhamnoides) Jelly for the Elderly Based on the Gelling Agent." Foods 11, no. 13 (June 26, 2022): 1892. http://dx.doi.org/10.3390/foods11131892.

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The aim of this study was to identify the nutritional components of sea buckthorn berries and to evaluate the hardness control of the elderly with mastication difficulties using various types and concentrations of gelling agents in the preparation of sea buckthorn jelly. As a result, sea buckthorn berry comprised various bioactive nutrients, including minerals, essential fatty acids, and antioxidative and antidiabetic substances. In addition, jelly added with 3.01% guar gum, 5.74% xanthan gum, and 11.38% locust bean gum had a smooth hardness that could be chewed with the elderly’s tongue. Guar gum at 3.23~6.40%, 6.02~9.90% xanthan gum, and 12.42~27.00% locust bean gum showed soft hardness that can be chewed with gum. These results show that the gelling agent is suitable for the development of food for the elderly that meets Korean Industrial Standards, considering the mastication difficulty and dysphagia in the elderly.

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38

Bouzouita, N., C. Barbana, A. El Omri, S. Zgoulli, M. Hassouna, M. M. Chaabouni, and P. Thonart. "USE OF "LOCUST BEAN GUM" IN KETCHUP FORMULATION: RHEOLOGICAL STUDY." Acta Horticulturae, no. 758 (November 2007): 103–10. http://dx.doi.org/10.17660/actahortic.2007.758.11.

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39

ARNAUD, J. P., L. CHOPLIN, and C. LACROX. "RHEOLOGICAL BEHAVIOR OF KAPPA-CARRAGEENAN/ LOCUST BEAN GUM MIXED GELS." Journal of Texture Studies 19, no. 4 (January 1988): 419–29. http://dx.doi.org/10.1111/j.1745-4603.1988.tb00412.x.

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40

Cordeiro, Teresa, Ana B. Paninho, Maria Bernardo, Inês Matos, Carolina V. Pereira, Ana Teresa Serra, Ana Matias, and Márcia G. Ventura. "Biocompatible locust bean gum as mesoporous carriers for naproxen delivery." Materials Chemistry and Physics 239 (January 2020): 121973. http://dx.doi.org/10.1016/j.matchemphys.2019.121973.

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41

Hayrabolulu, Hande, Murat Şen, Gökçe Çelik, and Pınar Akkaş Kavaklı. "Synthesis of carboxylated locust bean gum hydrogels by ionizing radiation." Radiation Physics and Chemistry 94 (January 2014): 240–44. http://dx.doi.org/10.1016/j.radphyschem.2013.05.048.

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42

Zárate-Ramírez, Lidia S., Carlos Bengoechea, Felipe Cordobés, and Antonio Guerrero. "Linear viscoelasticity of carob protein isolate/locust bean gum blends." Journal of Food Engineering 100, no. 3 (October 2010): 435–45. http://dx.doi.org/10.1016/j.jfoodeng.2010.04.028.

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43

Mahmoud, Rabab Ismail. "Preparation and Characterization of Poly Acrylic Acid-Locust Bean Gum." Journal of Reinforced Plastics and Composites 28, no. 19 (July 3, 2008): 2413–27. http://dx.doi.org/10.1177/0731684408092368.

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44

Barak, Sheweta, and Deepak Mudgil. "Locust bean gum: Processing, properties and food applications—A review." International Journal of Biological Macromolecules 66 (May 2014): 74–80. http://dx.doi.org/10.1016/j.ijbiomac.2014.02.017.

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45

He, Huanghuang, Jing Ye, Xueqin Zhang, Yayan Huang, Xiaohui Li, and Meitian Xiao. "κ-Carrageenan/locust bean gum as hard capsule gelling agents." Carbohydrate Polymers 175 (November 2017): 417–24. http://dx.doi.org/10.1016/j.carbpol.2017.07.049.

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46

Ventura, Márcia G., Ana I. Paninho, Ana V. M. Nunes, Isabel M. Fonseca, and Luís C. Branco. "Biocompatible locust bean gum mesoporous matrices prepared by ionic liquids and a scCO2 sustainable system." RSC Advances 5, no. 130 (2015): 107700–107706. http://dx.doi.org/10.1039/c5ra17314k.

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47

Pellicer, J., J. Delegido, J. Dolz, M. Dolz, M. J. Hernández, and M. Herráez. "Influence of shear rate and concentration ratio on viscous synergism. Application to xanthan—Iocust bean gum— NaCMC mixtures Influencia de la velocidad de cizalla y la relación de concentraciones en la sinergia viscosa. Aplicación a mezclas de xantana-garrofín-CMCNa." Food Science and Technology International 6, no. 5 (October 2000): 415–23. http://dx.doi.org/10.1177/108201320000600508.

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A method is described that allows the development of an empirical approach to quantify synergistic interactions and their variations with shear rate. The approach is based on the definition of a viscous synergism index, Iv. The method is applied to xanthan-locust bean gum gels, and an equation is developed for relating the synergism index to shear rate, γ, and the locust bean gum/xanthan gum concentration ratio, z. The value of at which that function has a maximum, IMV, is calculated. This value of z provided an estimation of the proportion of gums at which maximum synergism occurs. A decreasing exponential dependence of these IMV on γ is shown. The influence of the addition of a fixed proportion of a third gum (NaCMC) is also analyzed. The results obtained for the higher γ values are analogous to those of other authors.

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48

Picout, David R., Simon B. Ross-Murphy, Kornelia Jumel, and Stephen E. Harding. "Pressure Cell Assisted Solution Characterization of Polysaccharides. 2. Locust Bean Gum and Tara Gum." Biomacromolecules 3, no. 4 (July 2002): 761–67. http://dx.doi.org/10.1021/bm025517c.

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49

MURAYAMA, ATSUKO, YOKO ICHIKAWA, and AKIKO KAWABATA. "SENSORY AND RHEOLOGICAL PROPERTIES OFK-CARRAGEENAN GELS MIXED WITH LOCUST BEAN GUM, TARA GUM OR GUAR GUM." Journal of Texture Studies 26, no. 3 (September 1995): 239–54. http://dx.doi.org/10.1111/j.1745-4603.1995.tb00963.x.

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50

Lee, Donghyeon, Gyeongeon Min, Wooseok Roh, and Byoungseung Yoo. "Effect of Various Types of Sugar Binder on the Physical Properties of Gum Powders Prepared via Fluidized-Bed Agglomeration." Foods 10, no. 6 (June 16, 2021): 1387. http://dx.doi.org/10.3390/foods10061387.

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Abstract:

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 (D50) 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 D50 and ε values than the original fine gum powder, with sorbitol as the binder resulting in the highest D50 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.

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