Exudate gums: chemistry, properties and food applications - a review.
acacia gum
ghatti gum
gum arabic
karaya gum
tragacanth gum
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
May 2020
May 2020
Historique:
received:
11
10
2019
revised:
15
01
2020
accepted:
30
01
2020
pubmed:
1
2
2020
medline:
11
11
2020
entrez:
1
2
2020
Statut:
ppublish
Résumé
Gums are complex carbohydrate molecules which have the ability to bind water and form gels at low concentration. These carbohydrates are often associated with proteins and minerals in their structure. Gums are of various types such as seed gums, exudate gums, microbial gums, mucilage gums, seaweeds gums, etc. Exudate gums are plant gums which ooze out from bark as a result of a protection mechanism upon injury. Exudate gums have been used by humans since ancient times for various applications due to their easy availability. The main characteristics which make them fit for use in various applications are viscosity, adhesive property, stabilization effect, emulsification action and surface-active property. Major applications of these gums are in food products, the paper, textile, cosmetics and pharmaceutical industries, oil-well drilling, etc. In the present paper, the chemistry, properties, processing and applications of commercially available exudate gums such as acacia gum or gum arabic, karaya gum, ghatti gum and tragacanth gum are discussed. Recent literature reveals that apart from the above mentioned applications, these gums also have nutritional properties which are being explored. Other gums cannot replace them because of their certain unique characteristics. © 2020 Society of Chemical Industry.
Substances chimiques
Food Additives
0
Pharmaceutic Aids
0
Plant Gums
0
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
2828-2835Informations de copyright
© 2020 Society of Chemical Industry.
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