Vol. 12, Issue 7 (2023)

Author(s):
Harshvardhan Patel

Abstract:
Plant-derived gums, also known as hydrocolloids, have gained significant attention in the food industry due to their versatile functional properties and natural origin. This review focuses on the sources, extraction methods, and diverse applications of plant-derived gums in the food sector. These hydrocolloids are polysaccharides extracted from various parts of plants, such as seeds, roots, and stems. Commonly used plant-derived gums include guar gum, xanthan gum, locust bean gum, carrageenan, and agar, among others. The extraction methods vary depending on the specific gum, involving processes such as fermentation, mechanical extraction, or chemical treatments. Plant-derived gums play a vital role in food applications, acting as thickeners, stabilizers, gelling agents, emulsifiers, and fat replacers. In gluten-free products, gums like xanthan gum and guar gum mimic the texture and structural properties of gluten, allowing the creation of gluten-free baked goods with comparable characteristics to their wheat-based counterparts. These gums also enhance the sensory attributes of food products, improve moisture retention, and prevent staling, thereby extending shelf life.