Gum tragacanth is one of the most widely used natural emulsifiers and thickeners available to the food, drug, and allied industries. The high viscosity imparted to water by the gum makes it useful for preparing aqueous suspensions of insoluble substances. Gum tragacanth has the food additive E number E413. Gum tragacanth is the dried gummy exudation of several species of Astragalus (family Leguminosae).
Usage of Gum tragacanth:
Gum tragacanth is widely used in many industries because of its stability in the presence of heat and acidity and because it is an effective emulsifying agent with an extremely long shelf-life.
Gum tragacanth is widely used in the preparation of:
- salad dressings,
- condiment bases,
- sweet pickle liquors,
- soft jellied products such as gefilte fish,
- thick broths,
- beverage and bakery emulsions,
- ices and sherbets,
- bakery toppings and fillings,
- and confectionery cream centres.
Condiments and sauces are important product groups in which acid stability and long shelf-life are important. Vinegar is usually a primary ingredient and gum tragacanth acts as an emulsion stabiliser and thickener of the aqueous phase for such ingredients as spice flavourings and natural flavour extracts.
Gum tragacanth is used to stabilise bakery emulsions and fillings in which whole fruit is suspended in thick jelly, giving clarity, brilliance, and improved texture.
Gum tragacanth has been used as a stabiliser in ice cream mixes at concentrations of 0.2–0.35%, giving smooth body and texture. It is also used with frozen fruits that are to be suspended in the ice cream.
Remove this item from your diet or minimize your exposure to it.
Elevated levels of IgG reaction to a certain food does not necessarily mean you have an intolerance, but research shows that by eliminating foods that cause an IgG reaction, you can potentially improve certain food-related symptoms - including gastrointestinal distress, headaches, dry and itchy skin, and fatigue. Please keep in mind that IgG reactivity does not necessarily correlate directly with symptoms, so your results are meant to guide you through the next steps of the process.
Elimination of IgG positive foods may improve symptoms of irritable bowel syndrome, Autism Spectrum Disorders, AD(H)D, cystic fibrosis, rheumatoid arthritis, and epilepsy, according to numerous clinical studies.
IgG food test results are often used to develop food antibody-guided exclusion/ elimination diets. The implementation of such diets has been shown to alleviate symptoms associated with nonceliac gluten sensitivity and food sensitivity-induced atopic conditions, reduce the frequency of migraine headaches, decrease the occurrence of diarrhea, decrease failure-to-thrive among children with cystic fibrosis, reduce symptoms of irritable bowel syndrome, improve rectal compliance, decrease stool frequency in Crohn’s disease, prevent seizures and hyperkinetic behavior in children with epilepsy, and ameliorate kidney function in glomerulonephritis. Food elimination diets also hold promise for the improvement of behaviors associated with attention-deficit hyperactivity disorder.
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