Tragacanth is a dried exudation obtained from stems and branches of the shrub Astragalus gummifier. Tragacanth gets its name from the Greek words ‘tragos’ and ‘akantha’ – provably because the dried plant sap is curved or twisted.
The exudate is allowed to dry on the shrub before collection and is produced in two forms – ribbons and flakes. After collection, the gum is graded and milled to a powder.
Tragacanth is used in food as emulsifier, preservative and thickener.
Tragacanth is permitted generally in foodstuffs except those where additives are not permitted.
It is used in baked goods, citrus beverages, condiments, fats, fruit filings, gravies, meat products, oils, relishes, salad dressing, milk powder stabilizers, cheese and sauces.
Tragacanth is a complex branched of polysaccharide consisting of two main fractions. The major fraction is not soluble but swells in water to form a gel.
The second fraction is water soluble and tragacanth contains small amount of protein which may be involved in its emulsifying properties.
Tragacanth as food additive
The Evolution of Nesquik in the United States
-
Nesquik, a cherished brand of flavored milk products, has been a staple in
American households since its introduction in 1948 by Nestlé. Initially
launched...
