Study of physical and chemical characteristics of an aqueous solution of arabinogalactan

Arabinogalactan is among the biologically active substances recommended for fortifying food products. This work examines the hydrophilic properties of arabinogalactan, the industrial production of which is established in the Russian Federation. The ingredient was a dry, amorphous, white-cream powder, tasteless and odorless. The accepted hydration temperature was 19 °C. The range of arabinogalactan concentrations studied was within the recommended daily intake levels. Weights of arabinogalactan in amounts from 1.5 to 10.0 g were added to water. The dissolution process of the ingredient was assessed visually. Density, viscosity, active and titratable acidity were studied in solutions. After measuring the physicochemical parameters, the samples were pasteurized at a temperature of (88±2) °C without holding and left for storage at a temperature of (4±2) °C for five days. As the concentration of arabinogalactan in the samples increased, the dissolution process lengthened. When the component concentration increased from 1.5 to 10.0%, the duration of its dissolution increased up to 5 times. Solutions of arabinogalactan had a yellowish, creamy or brownish color depending on the amount of the ingredient in the system, and also had adhesive properties, like sugar syrups. An increase in the mass fraction of arabinogalactan in solutions positively correlated with density and viscosity, which is important when using this component to regulate the rheological properties of various food systems. In aqueous solutions, arabinogalactan exhibited the properties of an acidic polysaccharide, since the values of active and titratable acidity changed towards acidification of the medium. After refrigerated storage at a temperature of (4±2) °C for 5 days, all systems remained stable, and no visual thickening was observed.