Tragacanth

Tragacanth (also tragacanth ) is an exudate from stems and branches of shrubby representatives of the Fabaceae genus Astragalus ( Astragalus ). The rubbery mixture is composed of polysaccharides and esters, and is used as acid-and heat-stable thickener in foods.

Construction

Tragacanth is rubbery. It consists of 60-70% Tragacanthin (also Tragacanthinsäure or Traganthin ) and 30-40 % of bassorin (also Traganthinsäure ). Tragacanthin is a water-soluble polysaccharide and exists in the main chain of D- galacturonic acid and D-xylose, L -fucose and D-galactose in the side chains. The water-insoluble, but water-swellable bassorin well is composed of L-arabinose, D-galactose, L- rhamnose and the methyl ester of D- galacturonic acid.

History

Already in the Bible finds a mention tragacanth ( cf. 1 book of Genesis 37,25 and 43,11 ).

Application

As a filler, stabilizer, thickener or gelling agent is added, for example, salad dressings, ice cream and bakery fillings. It is attached decor masses as flowers and Modelling, to give them the required elasticity.

In animal experiments, it was found problematic in terms of allergies.

It is in the EU as a food additive under the E number 413 with no maximum limit ( quantum satis ) generally approved for food.