Gum Tragacanth
Gum tragacanth is a complex mixture of polysaccharides and proteins. It is a colorless, odorless, and tasteless substance that forms a viscous gel when mixed with water.
Key functions and benefits:
- Acts as a thickening, emulsifying, and stabilising agent in various food and non-food applications
- Provides a smooth texture and enhances mouthfeel in food products
- Offers excellent stability in acidic conditions, making it suitable for acidic food products
- Can improve the freeze-thaw stability
Gum tragacanth is commonly used in the food industry as a thickening and stabilising agent in products such as confectionery, bakery goods, salad dressings, sauces, ice creams and sherbets. It is also used in non-food products like pharmaceuticals, cosmetics, and textiles.
Gum Tragacanth is a natural gum obtained from the dried sap of several species of Middle Eastern legumes of the genus Astragalus. The sap is extracted from the roots and stems of the plants.
