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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

Link: https://ifory.id/abstract/MWEDavNhZ7X2

Conference: INTERNATIONAL CONFERENCE ON GREEN AGRO-INDUSTRY AND BIOECONOMY (ICGAB 2019)

Plain Format | Corresponding Author (Mokhamad Nur)

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