Gum Tragacanth
min.order / fob price
- OriginGermany
- Production Capacity
- CategoryGums & Stabilizers
- Update Time2025-10-06
company profile
Willy Benecke GmbH
- Contact: Mr.Sales Department
- Tel: 49-40-7804440
- Number of Employees: < 20
- Business Type: Manufacture
product details
- Origin:Germany
Physical Characteristics
When added to water, the soluble tragacanthin dissolves to give a colloidal hydrosol solution, while the insoluble bassorin component swells to a gel-like state. When a small proportion of water is used, a soft, adhesive paste is formed. If more water is added, the paste forms a uniform mixture that separates in 1 or 2 days, with most of the dissolved tragacanthin in the upper layer and the greater portion of insoluble bassorin in the lower layer.
The ability of tragacanth to swell in water to give thick, viscous dispersions or pastes has accounted for many of its uses in the pharmaceutical and food industries. As with most other gums, viscosity is the most important property of the gum tragacanth solution. The viscosity of a 1% solution of the highest grade of gum is about 3400cps. A 2-4% concentration gives a thick paste when properly hydrated. In a cold preparation, the maximum viscosity is usually reached after 24 hours but it can be obtained in about 2 hours by raising the temperature of the solution to about 50H.Gum tragacanth solutions are acidic, usually in the pH range of 5-6. Its maximum initial viscosity is at pH 8, but its maximum stable viscosity was found to be near pH 5 by Schwarz, who also noted that the stability is definitely decreased at pH below 4 or above 6. Compared to other gums, however, tragacanth is fairly stable over a wide pH range down to extremely acidic conditions at about pH 2. For this reason, it has been widely used in food products such as salad dressings, where stable viscosities at low pH's are required.