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<p>Hydrocolloid blends of gum arabic (GA), xanthan gum (XG), and gelatin (GEL) are key to engineering texture and stability in food and pharmaceutical formulations; however, their properties across precise ternary ratios are not fully mapped, limiting the rational design of multi-hydrocolloid systems. This study systematically measured and characterized the functional and structural properties of three specific blend ratios (50%:25%:25%, 25%:50%:25%, and 25%:25%:50%). Key functional properties, including solubility, swelling, water- and oil-holding capacities, hygroscopicity, emulsification, and flowability, were measured alongside molecular, structural, and thermal characterization using spectroscopic, diffraction, thermal, and microscopic techniques. Results established a clear property map: the xanthan-rich blend (A) exhibited maximum swelling and water-holding capacity (<i>p</i> &lt; 0.05), the gum arabic-rich blend (B) showed the highest solubility and colloidal stability, and the gelatin-rich blend (C) demonstrated superior emulsion stability and distinct thermal behavior. Structural and thermal analyses further elucidated composition-dependent molecular interactions and degradation patterns underpinning these functional differences. Overall, the findings contribute to a measurement-based framework linking ternary hydrocolloid composition to functional performance, enabling the rational design of tailored ternary blend ingredients for advanced food and pharmaceutical applications. </p>

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Multimodal characterization of gum Arabic–Xanthan–Gelatin Tri–Mixtures: linking composition to functional performance

  • 期刊论文

  • 发表日期：

    2026年3月7日

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  • Bethlehem-Mekasha Worku,
  • Nurelegne Tefera Shibeshi,
  • Jong-Bang Eun,
  • Nam-Hyeok Koak

摘要

Hydrocolloid blends of gum arabic (GA), xanthan gum (XG), and gelatin (GEL) are key to engineering texture and stability in food and pharmaceutical formulations; however, their properties across precise ternary ratios are not fully mapped, limiting the rational design of multi-hydrocolloid systems. This study systematically measured and characterized the functional and structural properties of three specific blend ratios (50%:25%:25%, 25%:50%:25%, and 25%:25%:50%). Key functional properties, including solubility, swelling, water- and oil-holding capacities, hygroscopicity, emulsification, and flowability, were measured alongside molecular, structural, and thermal characterization using spectroscopic, diffraction, thermal, and microscopic techniques. Results established a clear property map: the xanthan-rich blend (A) exhibited maximum swelling and water-holding capacity (p < 0.05), the gum arabic-rich blend (B) showed the highest solubility and colloidal stability, and the gelatin-rich blend (C) demonstrated superior emulsion stability and distinct thermal behavior. Structural and thermal analyses further elucidated composition-dependent molecular interactions and degradation patterns underpinning these functional differences. Overall, the findings contribute to a measurement-based framework linking ternary hydrocolloid composition to functional performance, enabling the rational design of tailored ternary blend ingredients for advanced food and pharmaceutical applications.