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. 

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