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Gum Tragacanth: Structure, characteristics and applications in foods

2020; Elsevier BV; Volume: 160; Linguagem: Inglês

10.1016/j.ijbiomac.2020.05.214

1879-0003

Mohammad Nejatian, Soleiman Abbasi, Fatemeh Azarikia,

Food Chemistry and Fat Analysis

Due to the high demand (consumers and regulatory authorities) on elimination or reduction of ‘additives’ in food and other health related products, there is increasing interest on natural macromolecules or hydrocolloids such as gums. Gum Tragacanth (GT) is a multifunctional exudate gum with unique thickening, emulsifying, viscosity improving, stabilizing, gelling and structuring capabilities. Owing to its distinctive functionality, it has been extensively used in low-fat or non-fat food formulations, colloid-based products, edible films and coatings and (nano) encapsulation of food ingredients. This review provides the comprehensive information on its physicochemical, structural and functional characteristics with a particular focus on its application in foods.