Hawkins Watts New Zealand

Products
Acidulants
Antifoams
Antioxidants
Aromatics
Bulking Agents
Cocoa
Colours
Dehydrated Products
Emulsifiers
Flavours
Hydrocolloids
: Agar
: Alginate
: Carrageenan
: CMC
: Gelatine
: Guar Gum
: Gum Acacia
: Gum Tragacanth
: HPMC
: Locust Bean Gum
: MCC
: Pectins
: Tara Gum
: Xanthan
Inclusions
Minerals
Nutraceuticals
Preservatives
Sweeteners
SMALL PACKS
Products - Hydrocolloids > Gum Tragacanth
Application

Gum Tragacanth (E413) is a natural plant exudate traditionally used to stabilise emulsions.

APPLICATION FUNCTION
Icings Moisture control and maintain pliability
Oil and flavour emulsions Viscosity control and emulsification
Frozen desserts Ice crystal control


Chemistry

Gum Tragacanth (E413) is the natural exudate gum obtained from small shrubs of the Astragalus species, mainly located in southwest Asia.

Gum Tragacanth consists of two fractions: an insoluble component generally called bassorin (60-70%) of the gum), and a water-soluble component generally called tragacanthin. The ratio of these components varies from species to species and partly explains the viscosity differences in commercial samples.

Properties

Tragacanth gums hydrate in water to give viscous, slightly long solutions and pastes. Solutions are pseudoplastic with a reversible decrease in apparent viscosity as shear rate is raised. The high viscosity at low shear, coupled with charge repulsion effects, suspend fine particles in solution and help stabilise oil in water emulsions. The maximum viscosity is found at pH 8 but the gum is most stable at its natural pH of 5.

Dispersions of Tragacanth are more stable to acids than those of other gums. The addition of small quantities of sugar does not unduly affect the viscosity, however the addition of salt however lowers the viscosity. Gum Tragacanth shows good stability to freeze-thaw cycling. Autoclaving lowers the viscosity of properly dispersed samples.

Gum Tragacanth reduces interfacial tension and increases solution viscosity, which helps stabilise oil in water emulsions.

Gum Tragacanth has fallen out of favour with food processors in recent times mainly because of significant price fluctuations associated with supply issues.


Back to the top


Using Our Ingredients:

For more information on the use of Gum Tragacanth in food applications, contact Hawkins Watts New Zealand.


The Hawkins Watts New Zealand Gum Selector
The Hawkins Watts New Zealand Gum Selector
To help determine which hydrocolloid/s are right for your application or product, use our unique Gum Selector.

How to Place an Order with Hawkins Watts New Zealand - CLICK HERE
Acidulants
Antifoams
Antioxidants
Aromatics
Bulking agents
Cocoa
Colours
Dehydrated products
Emulsifiers
Flavours
Hydrocolloids
Inclusions
Minerals
Nutraceuticals
Preservatives
Sweeteners
Bakery
Beverages
Confectionery
Dairy
Meat
Spreads, sauces, fruits
Technical Toolbox
Using Our Ingredients
Product Development Tools
Reference Literature
Useful Links
Quality Toolbox
Policies
Audits
HACCP-based FS Program
Product Documentation
Our People
Our Newsletter
Our Supply Partners Contact us
How to Place an Order
Request a Document
Request a Sample
Hawkins Watts New Zealand,
43 Maurice Road,
PO Box 12-347, Penrose,
Auckland 1642,
NEW ZEALAND.

P    +64 9 622 2720
F    +64 9 622 2725
E    sales@hawkinswatts.com
W   www.hawkinswatts.com
Copyright © Hawkins Watts Limited
Hawkins Watts New Zealand is the trading name of Hawkins Watts Limited
Legal statement & disclaimer | :
Design by FoodWorks