Tragacanth is a gum commonly found in the sap of various Middle Eastern legumes. It is commonly used as freezing-embedding medium for tissue preservation.
Application
When mixed with water, tragacanth yields a colloidal hydrosol. The bassorin fraction (which consists of approx. 60-70% of the compound) swells to form a gel. This swelling gives the gum tragacanth the ability to form thick, viscous dispersions and pastes. It is an effictive emulsion stabilizer.
Other Notes
A complex mixture of polysaccharides including tragacanthin and bassorin.
To gain a comprehensive understanding of our extensive range of Polysaccharides for your research, we encourage you to visit our Carbohydrates Category page.
The polysaccharide obtained by ethanol precipitation from an aqueous solution of gum tragacanth contained arabinogalactan and tragacanthic acid, as well as starch ( approximately 0.6%). GC-MS, NMR, and ESI-MS analyses showed the structure of the arabinogalactan to be even more
The Journal of dairy research, 79(1), 93-101 (2012-11-23)
In this study, the physicochemical properties of a low-fat dried yogurt paste (kashk) were determined, and the effects of different concentrations (0, 0·1, 0·3 and 0·5% w/w) of gum tragacanth exudates from Astragalus gossypinus on the stability and texture of
The Journal of prosthetic dentistry, 73(5), 486-491 (1995-05-01)
An in vitro test is described that simulates the in vivo fate of a denture adhesive, namely destruction, dilution, and dissolution of the adhesive, by repeated measurement of tensile bond strength for the adhesive in isotonic saline over time. The
The British journal of nutrition, 73(5), 773-781 (1995-05-01)
The exact mechanisms by which non-starch polysaccharides increase stool output are unknown. In the present study the hypothesis that the site of fermentation and short-chain fatty acid (SCFA) accumulation is related to the action of non-starch polysaccharides (NSP) on stool
Food additives and contaminants, 6(1), 1-12 (1989-01-01)
Gum tragacanth (GT), affirmed as GRAS within the USA since 1961, was evaluated as 'ADI not specified' by JECFA in 1985. Within the EEC, GT has been permitted temporarily as a food additive (E413), without an ADI, since 1974; a
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