Persian gum: Composition, properties and food applications - a review

Persian (Shiraz or Zedo) gum is a natural gum, which exudates from the barks of mountain almond trees (Amygdalus scoparia Spach). This gum is an anionic hydrocolloid with low protein (0.2% w/w) and high water absorption capacity (10.2 g/g). The Monosaccharide analyses reveal that arabinose and galactose are the main sugars in this polysaccharide. This gum composed of soluble and insoluble fractions. Increasing gum concentration (0.1-0.9% w/v) results in reduction of surface tension. Persian gum dispersion shows pseudoplastic behaviour. This herbal exudate is recorded in traditional Persian Medicine references and recent studies shows the capability of this gum for applying in emulsion systems, edible film, stabilizing dairy drinks, improving low-fat yoghurt properties and producing pastilles by replacing gelatin. The physicochemical, functional and rheological properties and its potential for industry applications as a thickening agent, stabilizer and emulsifier are reviewed here

Keywords:

Persian gum , physicochemical , functional property , Amygdalus scoparia