ABSTRACT
In the food industry the term “gum” refers to polysaccharides, which are widely distributed in nature and possess a broad range of functional properties. Particularly important examples of their functionality are the capacity to alter the flow characteristics of fluids and to interact in the hydrated state with other dispersed or dissolved molecular species, which they may bind, chelate, complex, emulsify,
encapsulate, flocculate, stabilize, or suspend (1). As a result, they perform either by themselves or in association with lipids, proteins, or other molecules vital physicochemical functions, by providing structural support and energy reserve, and by mediating various biological processes such as cellular recognition and growth. This broad range of functional properties, frequently unique in their nature, is increasingly exploited by the food industry and since the 1970s has lead to a flurry of activity in the
ject provides an outline of gums and discusses within each chapter the properties and uses of individual cases (4). The approach of the present compendium will emphasize the understanding of why gums behave in different ways. Groupings of primary structure and conformational characteristics of the most popular gums should rationalize their functional properties and indicate to the reader the best material for a particular end-use application.
