Edible gums—An extensive review on its diverse applications in various food sectors

In recent years, the extraction, processing, and application of edible gums, in the food and healthcare sector has skyrocketed and extensively explored. Edible gums are derived from multiple sources such as plants/trees, animals, microorganisms, and seaweed. Edible gums are typically employed to per...

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Bibliographic Details
Published in:Food bioengineering 2023-12, Vol.2 (4), p.384-405
Main Authors: Kadirvel, Vijayasri, Narayana, Gururaj P.
Format: Article
Language:English
Subjects:
Algae
Bakeries
Commercialization
Dairy products
edible gums
food additive
Food industry
Food plants
Food products
food rheology
Food sources
Gums
Literature reviews
Microorganisms
Physical properties
Prebiotics
Reviews
Rheological properties
Rheology
Seaweeds
Seeds
Solvents
stability
Trees
Viscosity
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Summary:In recent years, the extraction, processing, and application of edible gums, in the food and healthcare sector has skyrocketed and extensively explored. Edible gums are derived from multiple sources such as plants/trees, animals, microorganisms, and seaweed. Edible gums are typically employed to perform certain functions including modification of rheology, gel formation, stability, encapsulation, and fat replacement. The unique interaction of edible gums with food molecules enables the achievement of desired characteristics of specific food products belonging to various sectors. This review delivers a comprehensive understanding of the classification and characterization of edible gums and their applications in the food industry. Despite several advantages offered by edible gums, there exist certain challenges that are encountered during commercialization by manufacturers and proposed strategies to overcome the hurdles, regulatory aspects, and safety of edible gums upon consumption have been highlighted in this review. The review highlights the usage of edible gums in various food processing applications. The authors intend to deliver the recent advances to significantly improve the physicochemical parameters of food products.
ISSN:2770-2081
2770-2081
DOI:10.1002/fbe2.12067