Products
SEARCH:
Home
Applications
Products
> Acidulants
> Antioxidants
> Aromatics
> Bulking Agents
> Cocoa
> Colours
> Dehydrated Products
> Emulsifiers
> Flavours
> Hydrocolloids
:: Agar
:: Alginate
:: Carrageenan
:: CMC
:: Guar Gum
:: Gum Acacia
:: Gum Tragacanth
:: HPMC
:: Locust Bean Gum
:: MCC
:: Pectins
:: Tara Gum
:: Xanthan
> Inclusions
> Minerals
> Nutraceuticals
> Preservatives
> Sweeteners
Services
Supply Partners
Technical Toolbox
How to Purchase
Our News
Our People
Our Profile
Contact us
Hawkins Watts Limited,
43 Maurice Road,
PO Box 12-347, Penrose,
Auckland 1642,
NEW ZEALAND.

T: +64 9 622 2720
F: +64 9 622 2725
E: sales@hawkinswatts.com
Hydrocolloids:
Stabilisers, Thickeners and Gelling Agents > GUM TRAGACANTH


GUM TRAGACANTH

Application

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.


The HWL Gum Selector
The HWL Gum Selector

To determine which hydrocolloid/s are right for your application/product, use our Quick and Easy Gum Selector.


Back to the top

ACIDULANTS ANNATTO ANTIOXIDANTS CITRATES COCOA POWDERS COCOA LIQUOR DEXTROSE ERYTHORBATES FLAVOUR ENHANCERS FRUCTOSE GUMS AND HYDROCOLLOIDS
LACTIC ACID LITE PRODUCTS MINERALS PECTINS PRESERVATIVES EMULSIFIERS SYMRISE FLAVOURS TARTRATES VANILLINS VITAMINS XANTHAN GUM OTHER SPECIALTIES

Copyright © Hawkins Watts Limited. Design by FoodWorks.