Persian gum: A comprehensive review on its physicochemical and functional properties

Persian gum: A comprehensive review on its physicochemical and functional properties Persian gum is an exudate polysaccharide from the trunk and branches of wild almond tree which has recently attracted the attention of many researchers owing to its unique properties and the diverse possible applications it may find in the food industry. This article provides a comprehensive review on the physicochemical, structural and functional characteristics (e.g., emulsifying properties) of the gum and introduces a number of attempts made with the view to use it for improving the flow behavior, texture or shelf life stability of food products. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Hydrocolloids Elsevier

Persian gum: A comprehensive review on its physicochemical and functional properties

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Publisher
Elsevier
Copyright
Copyright © 2017 Elsevier Ltd
ISSN
0268-005X
eISSN
1873-7137
D.O.I.
10.1016/j.foodhyd.2017.06.006
Publisher site
See Article on Publisher Site

Abstract

Persian gum is an exudate polysaccharide from the trunk and branches of wild almond tree which has recently attracted the attention of many researchers owing to its unique properties and the diverse possible applications it may find in the food industry. This article provides a comprehensive review on the physicochemical, structural and functional characteristics (e.g., emulsifying properties) of the gum and introduces a number of attempts made with the view to use it for improving the flow behavior, texture or shelf life stability of food products.

Journal

Food HydrocolloidsElsevier

Published: May 1, 2018

References

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