Cashew Tree Gum: A Scientific and Technological Review

Cashew Tree Gum: A Scientific and Technological Review



Cheila G. Mothe , Nathalia N. Oliveira, Jaqueline Souza de Freitas,Michelle G. Mothe



Cashew gum can be obtained from the exudate released from the stem of
the species "Anacardium occidentale", commonly called cashew tree, a
tree typical of Brazil and subtropical countries. It is a
heteropolysaccharide complex that after hydrolysis presents a high
content of monosaccharides with a varied composition depending on its
origin. Due to its biological origin, the ability to form gels and the
fact that it has properties similar to synthetic polymers, it is a great
option for the application in several sectors of industry. In the food
industry it can be used as a thickener and a stabilizer for juices, an
emulsifier in salad sauces, a stabilizer in the emulsions of meats such
as sausage, and in food compositions containing chocolate. In the
manufacture of pharmaceuticals it may be used as an agent for
suspending, emulsifying, disintegrating, binding, gelling, tabletting
drugs with release control and also as a mucoadhesive agent. In
medicine, studies also indicate a phytotherapeutic potential in the
reduction of blood pressure and even in some types of cancer. 



10.22161/ijeab/2.2.14



http://ijeab.com/upload_document/issue_files/14%20IJEAB-MAR-2017-8-Cashew%20Tree%20Gum%20A%20Scientific%20and%20Technological%20Review.pdf



ijeab.com/submit-paper/

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