Tragacanth is a kind of natural gum extracted from several species of Middle Eastern legumes of the genus Astragalus, including A. Adscendens, A. Gummifer, A. Brachycalyx, A. Microcephalus, A. Tragacanthus. Some of these species are known collectively under the common names goats thorn and locoweed. The nameTRAGACANTHcomes from the appearance of the exuded gum, which tends to form ribbons similar in appearance to a goat Thorn (from the Greek tragos meaning goat and akantha meaning Thorn). The gum is sometimes calledshiraz gum, shiraz, gum elect or gum dragon.

The primary source of gum tragacanth is the desert highlands ofnorthern and western Iran, particularly the Zagros Mountains region. Iran is the largest producer of best quality Tragacanth gum. In Iran, the gum is harvested seasonally by making an incision on the upper part of the taproot and collecting the exuding gum. The ribbons of gum are brought to trade centers for processing and exportation.

Uses of Tragacanth Gum:

• Gum tragacanth is a viscous, odorless, tasteless, water-soluble mixture of polysaccharides obtained from sap which is drained from the root of the plant and dried.


• The gum seeps from the plant intwisted ribbons or flakeswhich can be powdered.


• It absorbs water to become a gel, which can be stirred into a paste.


• The gum is used invegetable-tanned leatherworking as an edge slicking and burnishing compound, and is occasionally used as a stiffener in textiles.


• The alkaloid it contains has historically been used as anherbal remedyfor such conditions as cough and diarrhea.


• As a mucilage or paste, it has been used as atopical treatment for burns.


• It is used inpharmaceuticals and foodsas an emulsifier, thickener, stabilizer, and texturant additive.


• Gum tragacanth is also used to make a paste used infloral sugarcraftto create life-like flowers on wires used as decorations for cakes. It makes a paste which air-dries brittle and can take colorings. It enables users to get a very fine, delicate finish to their work.


• Additionally, it has traditionally been used as an adhesive in thecigar-rolling processused to secure the cap or flag leaf to the finished cigar body.


• Gum tragacanth is also used inincense-makingas a binder to hold all the powdered herbs together. Its water solubility is ideal for ease of working and an even spread. Only half as much is needed, compared to gum arabic or something similar


• Gum tragacanth is less common in products than other gums, such as gum arabic or guar gum, largely because most tragacanth is grown in Middle Eastern countries which have shaky trade relations with countries where the gum is to be used.

Properties of Tragacanth Gum:

• Tragacanth contains from 20% to 30% of a water-soluble fraction called tragacanthin (composed of tragacanthic acid and arabinogalactan).


• It also contains from 60% to 70% of a water-insoluble fraction called bassorin.


• Tragacanthic acid is composed of D-galacturonic acid, D-xylose, L-fructose, D-galactose, and other sugars.


• Tragacanthin is composed of uronic acid and arabinose and dissolves in water to form a viscous colloidal solution (sol), while bassorin swells to form a thick gel.


• Tragacanthin partially dissolves and partially swells in water yielding a viscous colloid.


• The maximal viscosity is attained only after 24 hours at room temperature or after heating for 8 hours at high temperatures.


• The viscosity of these solutions is generally considered to be the highest among the plant gums. The solutions are stable to heat and under a wide range of pH levels.

Tamarind Kernel Powder is derived from the plant Tamarindus Indica. Tamarind is an evergreen tree. Various grades are delegated to Tamarind Seeds following which these seeds are methodically ground to powder conserving their nutritious properties, than these seeds are roasted and decorticated. The kernels of these seeds are separated by color sorter to obtain, rich tamarind kernel powder.The white kernel obtained of tamarind seeds are utilized for producing Tamarind Kernel Powder. Tamarind kernel is rich in Protein, Carbohydrates, Fibers and Oils.

Tamarind Kernel Powder has various industrial uses, mainly,

• Textile Printing, Dying and Sizing


• Mining Industry


• Cosmetic Industry


• Paint Industry


• Paper Industry


• Explosive Industry


• Mosquito Coils


• Plywood


• Used at various applications as thickener, binder, adhesive etc.

Xanthan Gum is manufactured from a bacterial coat of Xanthomonas Campestris bacterium. This bacterial coat is used for fermentation of glucose, sucrose or lactose for a particular period and then the polysaccharide is precipitated from a growth medium with isopropyl alcohol, dried and ground into fine powder. It is then converted into gum form by adding suitable liquid medium.

Xanthan Gum is used as aFOOD ADDITIVESand rheology modifier which is generally used as a food thickening agent
such as for salad dressings and sauces and also as a stabilizer in cosmetic products to prevent ingredient from separating. Xanthan gum is also used in frozen foods, beverages, spices, ice creams, toothpaste, gluten-free baking.

Xanthan Gum is used inOIL DRILLINGfor thickening drilling mud. Oil well drilling grade of Xanthan Gum is also very popular in Oil Industry. Xanthan gum is used inCOSMETICSIndustry to prepare water gels generally in conjunction with Bentonite clays.Properties of Xanthan Gum:

• Xanthan gum is a viscose xanthan gel that is an effective thickening vegetable gumfor increasing thickness in various cooking uses.


• Any kind shear of force, like shaking, mixing or blending results in lesser viscosity. But once the effect of the forces is no more, it gets back to thick xanthan gel or xanthan gum form


• It has binding forces that keep the ingredients of the foods held together.


• It is gluten free emulsifying agent.


• It is not easily affected by the changes in temperature.


• It also has skin hydrating properties.

With its thickening and stabilizing properties, xanthan is a popularly used substance. It is a heavily used gum for the industrial uses in the food industry. Its thickening and binding qualities make it a very useful cooking aid food additive inbakery productsand dairy uses. Some of the common uses of the xanthan gum is in ice creams, salad dressings, and gluten free breads. Lets see the primary xanthan gum uses across the food and other industries.

• Dairy products like salad dressings & milk based sauces make use of xanthan gum.


• Xanthan gum acts as substitute for wheat and other cereals used for making bread that is gluten free.


• Xanthan gum use is not just for industrial uses, as a thickener is also used for enhanced viscosity for household kitchen uses as well. It is an easy way of thinking soya-milk rice, and non dairy soups and ice creams.


• Toothpaste and some cosmetic and beauty products use xanthan gum for keeping the constituents well binded and then loosen up on shaking or mixing.


• Guar xanthan combination is often used in ice creams and other frozen foods and beverages.


• Xanthan gum substitute uses include substituting as a commercial thickener along egg whites for the fatty yolkemulsifier.


• With its twin properties of being a skin hydrating agent as well as thickener and constituent binder, it is often used in cosmetic and beauty products like face packs and beauty gels.


• Xanthan gum use in oil industry is of the important xanthan gum uses. Natural thickeners like guar or xanthan gum is added to water to increase its viscosity and then using it as a lubricant.