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Gum Tragacanth: Structure, characteristics and applications in foods
Mohammad Nejatian1, Soleiman Abbasi2, Fatemeh Azarikia3
1Department of Food Science and Technology, School of Nutrition Science and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran.
International Journal of Biological Macromolecules
|June 1, 2020
Summary
Consumers seek natural food additives, driving interest in hydrocolloids like Gum Tragacanth (GT). This review details GT
Area of Science:
- Food Science and Technology
- Natural Product Chemistry
Background:
- Growing consumer and regulatory demand for reduced synthetic additives in food and health products.
- Increasing interest in natural macromolecules and hydrocolloids as functional ingredients.
- Gum Tragacanth (GT) is a natural exudate gum with diverse functional properties.
Purpose of the Study:
- To provide comprehensive information on the physicochemical, structural, and functional characteristics of Gum Tragacanth.
- To highlight the applications of Gum Tragacanth in the food industry.
Main Methods:
- Literature review synthesizing existing research on Gum Tragacanth.
- Analysis of scientific data on GT's properties and applications.
Main Results:
- Gum Tragacanth exhibits unique thickening, emulsifying, viscosity improvement, stabilizing, gelling, and structuring capabilities.
- GT is extensively utilized in low-fat/non-fat food formulations, colloid-based products, edible films/coatings, and ingredient encapsulation.
Conclusions:
- Gum Tragacanth is a versatile natural hydrocolloid with significant potential in food applications.
- Its unique functionalities make it a valuable alternative to synthetic additives.
Keywords:
ApplicationAstragalusChemical structureFunctional compoundsGum TragacanthNatural hydrocolloidsMore Related Videos
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