Recapitulating the physicochemical and functional characteristics of gum ghatti and its myriad applications in the food industry

• Published in: Food hydrocolloids 2025-01, Vol.158, p.110471, Article 110471
• Main Authors: Singh, Ayushi, Misra, Nilanjal, Rawat, K.P., Amar, Vipul, Negi, Sangeeta, Kaur, Avneet, Singh, Harinder
• Format: Article
• Language: English
• Subjects: adsorption; arabinose; domain; drugs; Emulsifier; emulsifiers; emulsifying; encapsulation; food industry; galactose; Gum ghatti; hydrocolloids; hydrophobicity; India; Microstructure; nanoparticles; oils; Stabilizer; stabilizers
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2024.110471

Gum ghatti is one of the important underutilized natural plant exudates of India which has immense potential as an emulsifier and stabilizer. Although its applications in the field of drug encapsulation, adsorption of dyes and for preparing nanoparticles is well explored, few studies have investigated its utility in the food industry. Its excellent emulsification characteristics have been attributed to hydrophobic domain of the protein and carbohydrate towards the oil phase. Arabinose and galactose are the major sugars present in the gum. The backbone chain in gum ghatti is made up of galactose units linked through beta-1,4-glycosidic bonds. This review discusses in detail the structural properties of gum ghatti and its myriad applications. [Display omitted] •Gum ghatti a non-seed and non-starch polysaccharide gum, comes in various grades differing in purity and color.•The backbone chain in gum ghatti is made up of galactose units linked through beta-1,4- glycosidic bonds.•Gum ghatti exhibits excellent functional and therapeutic characteristics.•Toxicological tests indicates its safe nature for food industry.•Emulsifying characteristics of gum ghatti are attributed to protein content.