Preparation, structural and rheological evaluation of multifunctional premix using Butea monosperma gum in combination with edible gums: A concentration-dependent study.

This study develops synergistic, ready-to-use binary gum blends of Butea monosperma gum (BMG) with guar gum (GG) and gum arabic (GA) at varying ratios (25:75, 50:50, 75:25 w/w) to enhance rheological and structural properties, offering a sustainable, nature-derived alternative to synthetic additives. The primary aim was to improve the physicochemical, structural, and viscoelastic behaviour of these natural gum systems for use in food and pharmaceutical applications. FTIR analysis confirmed non-covalent intermolecular interactions in BMG-GG and BMG-GA blends, suggesting potential synergistic effects. XRD analysis demonstrated that blending preserved the semi-crystalline nature of all gums. Morphological assessment revealed that a 50:50 blend ratio improved structural homogeneity through enhanced miscibility. The DSC and TGA analysis showed improved thermal transitions and stability respectively in both the blends, highlighting better compatibility. Further rheological studies showed increased storage (G') and loss (G″) moduli in BMG-GG and BMG-GA blends, indicating enhanced gel-like behaviour. GA's flow properties were affected by BMG concentration due to its lower viscosity. Overall, the binary blends modify functional, rheological, and thermal properties, with varying ratios exhibiting distinct synergism. These findings highlight the potential of BMG-GG and BMG-GA blends as natural excipients for food, pharmaceutical and dietary applications, providing sustainable alternatives to synthetic hydrocolloids.