plant gums

plant gums, noncellulose polymers that provide dietary fiber and have laxative properties. Produced by cutting plants and collecting the fluid extract. Used as emulsifiers, stabilizers, and thickeners in food industry.
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In historical and conservation contexts she presents botanical and chemical descriptions of plant gums, resins, tannins and essential oils from native species.
Others, such as ones that apparently break down plant gums, may help the bacterium survive later in its host's life when B.
CNI is a privately held, French company doing business in plant gums over the past three generations.
However, food and beverages will remain the largest use of plant chemicals (at least through 2003) due to the significant use of essential oils and other plant extracts as flavors and colors, especially in the large soft drink industry, and the importance of plant gums such as xanthan and alginates in thickening and texturing foods, especially in the growing number of low-calorie applications.
Plant gums, resins, and essential oils are often produced in large quantities by specialized secretory structures.
In 1857 Karsten published a paper in which he proposed that waxes, plant gums, mucilage, oils, and resins shared a similar mechanism of origin, through reabsorption of previously solidified cell walls followed by partitioning of their chemical components into pure secretions, which then could recombine to make new products (Karsten, 1857).
Xanthan gum is made from corn fermentation and can substitute for imported plant gums as a thickening agent in foods.