Gelatin's gel-like structure and its transparency are just two of its qualities that a plant-based alternative must replicate. Gum tragacanth, a byproduct of the sap in certain legume plants ...

Gelatin’s gel-like structure and its transparency are just two of its qualities that a plant-based alternative must replicate. Gum tragacanth, a byproduct of the sap in certain legume plants, is ...

Gels were created with different ratios of gum tragacanth to gelatin (top) to compare their properties to those of gum tragacanth (bottom left) on its own and of gelatin (bottom right) on its own.

One of its main components is tragacanthin, which is soluble in water and swells to form a gel-like structure; because of this, tragacanth gum is widely used in the food industry as a thickener ...

For centuries, this edible gum, also known as almond gum or tragacanth gum, has been used in the traditional Indian medicine Ayurveda. Now a homemaker in the south Indian city of Bengaluru ...