Functionality and Recent Application of Tragacanth in Foods
Mokhamad Nur
Department of Agricultural Product Technology, Faculty of Agricultural Technology, Brawijaya University, Jl. Veteran, 65145, Malang, Indonesia
Abstract
As a biopolymer, tragacanth is a naturally degradable and biocompatible material. Tragacanth is an anionic polysaccharide derived from a dried exudate from the branches and stems of Astragalus. New biomaterials prepared with tragacanth are presently being designed for food applications. Having a GRAS status from the FDA, this gum is one of the most frequently used natural polymers utilized as coating materials, emulsifier, stabilizing and thickening agent to control the microstructure and texture and to improve viscosity and stability of various food and bioproducts. As a food additive, incorporation of tragacanth has an effect on rheological and textural properties of formulated foods. This study concentrates on the current findings in food application of tragacanth.
Keywords: Tragacanth; Natural Polymers; Food Application; Rheology
Topic: AGRICULTURAL PRODUCT TECHNOLOGY