Department of Food Science and Technology, School of Nutrition Science and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran.
Food Colloids and Rheology Lab., Department of Food Science & Technology, Faculty of Agriculture, Tarbiat Modares University, PO Box 14115-336, Tehran, Iran.
Int J Biol Macromol. 2020 Oct 1;160:846-860. doi: 10.1016/j.ijbiomac.2020.05.214. Epub 2020 May 29.
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.
由于消费者和监管机构对食品和其他相关健康产品中“添加剂”的消除或减少的高要求，人们对天然大分子或水胶体（如胶）越来越感兴趣。黄蓍胶（GT）是一种具有独特增稠、乳化、提高黏度、稳定、胶凝和结构形成能力的多功能渗出胶。由于其独特的功能，它已广泛应用于低脂或无脂食品配方、胶体产品、可食用薄膜和涂层以及（纳米）食品成分的封装。本文综述了其物理化学、结构和功能特性的全面信息，特别关注其在食品中的应用。
