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A comparative study on the emulsifying properties of various species of gum tragacanth
Mina Farzi1, Zahra Emam-Djomeh, Mohammad Amin Mohammadifar
1Transfer Phenomena Laboratory, Department of Food Science, Engineering & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, PO Box 4111, Karaj 31587-77871, Iran.
Abstract:
Emulsification activities of three different species of gum tragacanth containing Astragalus gossypinus, A. compactus and A. rahensis were investigated. Emulsion stability indexes, particle size distributions, steady and unsteady rheological properties and some other physicochemical attributes including the surface tensions and uronic acid contents were taken into consideration. It was revealed that A. gossypinus created the most stable emulsions although having lower viscosity than A. compactus. It is believed that higher insoluble fraction and higher uronic content made this species a good steric and electrostatic emulsifier.
