tragacanth gum
astragalus gummifer gum
 
Notes:
powdered exudate from astragalus gummifer and related plants. it forms gelatinous mass in water. tragacanth is used as suspending agent, excipient or emulsifier in foods, cosmetics and pharmaceuticals. it has also been used as a bulk-forming laxative. Stabiliser, thickener, emulsifier Gum tragacanth is a viscous, odorless, tasteless, water-soluble mixture of polysaccharides obtained from sap which is drained from the root of the plant and dried. The gum seeps from the plant in twisted ribbons or flakes which can be powdered. It absorbs water to become a gel, which can be stirred into a paste. The gum is used in veg-tanned leatherworking as an edge slicking and burnishing compound and is occasionally used as a stiffener in textiles. It contains an alkaloid that has historically been used as an herbal remedy for such conditions as cough and diarrhea. As a mucilage or paste it has been used as a topical treatment for burns. It is used in pharmaceuticals and foods as an emulsifier, thickener, stabilizer, and texturant additive (code E413). Also, it is the traditional binder used in the making of artist's pastels, as it does not adhere to itself the same way other gums (such as gum arabic) do when dry. Gum Tragacanth is also used to make a paste used in Floral Sugarcraft to create life-like flowers on wires used as decorations for cakes. It makes a paste which dries brittle in the air and can take colorings. It enables users to get a very fine, delicate finish to their work.; Tragacanth is a natural gum obtained from the dried sap of several species of Middle Eastern legumes of the genus Astragalus, including A. adscendens, A. gummifer, and A. tragacanthus. Some of these species are known collectively under the common names "goat's thorn" and "locoweed". The gum is sometimes called "shiraz gum , "gum elect" or "gum dragon". The name derives from tragos and akantha, which means in Greek "goat" and "thorn", respectively. Iran is the biggest producer of the best quality of this gum.
  • Charkit Chemical
    • Charkit Chemical Corporation
      The Specialty Chemical Specialists
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      Since 1982, Charkit has been committed to expanding the markets we serve and our roster of products and services continues to grow with us. Personal care ingredients now include a substantial array of luxury and exotic components. Substantial inroads have been made in the nutraceutical and resins markets, with a growing roster of versatile and unique ingredients. And we continue to lead the way in our traditional markets such as Metal and Water Treatment, Imaging, Flavor & Fragrance, Aroma and Food. Our Pharmaceutical offerings continue to expand, still anchored by the Boronic Derivatives that meet the demands of Suzuki coupling reactions.
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      Product(s):
      GUM TRAGACANTH T/3 GRADE
       
  • Penta International
    • Penta International Corporation
      Chemistry innovation
      At Penta, our products and services help businesses do business better.
      For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
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      Product(s):
      20-64000 TRAGACANTH GUM POWDER, Kosher
       
Synonyms   Articles   Notes   Search
Name: astragalus gummifer gum
CAS Number: 9000-65-1 
Other: 37319-02-1
ECHA EC Number: 232-552-5
FDA UNII: 2944357O2O
MDL: MFCD00131255
Formula: unspecified
Category: thickeners, gelling agents, stabalizers and emulsifiers
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
PubMed: Search
NCBI: Search
 FDA/DG SANTE Petitions, Reviews, Notices:
184.1351 Gum Tragacanth View-review
EU SANCO Tragacanth View-review
JECFA Food Additive: Tragacanth Gum
GSFA Codex: Tragacanth gum (413)
DG SANTE Food Additives: tragacanth
DG SANTE Food Contact Materials: tragacanth
FEMA Number: 3079  tragacanth gum
FDA Mainterm: TRAGACANTH, GUM (ASTRAGALUS SPP.)
FDA Regulation:
FDA PART 133 -- CHEESES AND RELATED CHEESE PRODUCTS
Subpart B--Requirements for Specific Standardized Cheese and Related Products
Sec. 133.178 Pasteurized neufchatel cheese spread with other foods.


FDA PART 133 -- CHEESES AND RELATED CHEESE PRODUCTS
Subpart B--Requirements for Specific Standardized Cheese and Related Products
Sec. 133.179 Pasteurized process cheese spread.


FDA PART 150 -- FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS
Subpart B--Requirements for Specific Standardized Fruit Butters, Jellies, Preserves, and Related Products
Sec. 150.141 Artificially sweetened fruit jelly.


FDA PART 150 -- FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS
Subpart B--Requirements for Specific Standardized Fruit Butters, Jellies, Preserves, and Related Products
Sec. 150.161 Artificially sweetened fruit preserves and jams.


FDA PART 184 -- DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE
Subpart B--Listing of Specific Substances Affirmed as GRAS
Sec. 184.1351 Gum tragacanth.
Synonyms   Articles   Notes   Search   Top
Physical Properties:
Appearance: pale white powder (est)
Food Chemicals Codex Listed: No
Shelf Life: 12.00 month(s) or longer if stored properly.
Storage: store in cool, dry place in tightly sealed containers, protected from heat and light.
Soluble in:
 water, slightly
Synonyms   Articles   Notes   Search   Top
Organoleptic Properties:
Odor Strength: none
Odor Description:
at 100.00 %. 
odorless
  
Synonyms   Articles   Notes   Search   Top
Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: binding agents
emulsion stabilisers
film formers
masking agents
viscosity controlling agents
Synonyms   Articles   Notes   Search   Top
Suppliers:
Aromaplant
Gum Tragacanth
Odor: bland
Use: Gum Tragacanth, our main export product, is produced from several shrubbery plants of the genus Astragalus, which grow in Iran. Astragalus gummifer is considered to be the main Tragacanth yielding species; it is a small branching thorny shrub, which grows to a height of 30-60 cm.
Bristol Botanicals
Tragacanth gum Astragalus tragacantha
Charkit Chemical
GUM TRAGACANTH T/3 GRADE
Pangaea Sciences
Tragacanth
Penta International
TRAGACANTH GUM POWDER, Kosher
TIC Gums
Aragum® T-1998 Powder
Flavor: characteristic
ARAGUM® T-1998 Powder was designed for use as an emulsifier, thickener and stabilizer. It is recommended as a complete emulsifying system for preparing beverage, bakery flavor and salad dressing emulsions. Other applications include car waxes and polishes. A very versatile gum system.
TIC Gums
Pre-Hydrated® Ticaloid® 5415 Powder
Flavor: characteristic
Pre-Hydrated® Ticaloid® 5415 Powder has been designed to provide excellent suspension and rheology to a wide range of industrial and food applications. Pre-Hydrated Ticaloid 5415 is typically used at a range of 0.1% to 0.75%. Pre-Hydrated Ticaloid 5415 is cold water soluble and exhibits outstanding dispersion characteristics, typical of all TIC GUMS\' Pre-Hydrated products.
TIC Gums
TIC Pretested® Freedom Gum X-PGA/LV Powder
Flavor: characteristic
Extends PGA in a wide variety of applications. Works in a variety of applications ranging from salad dressings and horchata (rice-based) drinks.
TIC Gums
Ticaloid® 1004 "T" Powder
Flavor: characteristic
Ticaloid® 1004 T was designed to stabilize beverages such as pina colada which contain fruit pulp and fat. In such applications, Ticaloid 1004 T emulsifies the coconut cream and suspends the pineapple pulp. It is stable at low pH.
TIC Gums
Ticaloid® 1023 T Fine Powder
Flavor: characteristic
Ticaloid® 1023 TX is a blend of gums that delivers the strength and flexibility needed for tortillas whether for wraps, soft tacos, or other Mexican food. It can be used in both flour and corn tortillas at 4 to 8 ounces per CWT. of flour/corn. Additional water needs to be incorporated into the formula -- we recommend 5 parts of additional water for every 1 part of gum. Without the added water the tortillas will be too dry. When used correctly, Ticaloid 1023 T Fine adds flexibility and strength.
TIC Gums
Ticaloid® 210 S Powder
Flavor: characteristic
Ticaloid® 210 S Powder is a blend of natural* gums that stabilizes and thickens food systems. It imparts a creamy mouthfeel and improves freeze-thaw characteristics. It is stable at a low pH and is capable of withstanding retort conditions and homogenization.
TIC Gums
Ticaloid® 310 S Stabilizer
Flavor: characteristic
Ticaloid® 310 S Stabilizer is a blend of natural* gums designed to stabilize and thicken salad dressings and beverages. It provides products with a creamy mouth feel and has been widely used as a 1 for 1 replacement for Gum Tragacanth and pectin. It is cold water soluble and capable of withstanding retort conditions and homogenization.
TIC Gums
Ticaloid® 451 "T" Powder
Flavor: characteristic
Ticaloid® 451 T is a specialized blend of hydrocolloids that is recommended particularly for cakes, breads, and similar bakery products to improve texture, mouthfeel and increase volume as well as retain moisture. It also imparts a moderate stable viscosity to liquid systems.
TIC Gums
Ticaloid® 590 "T" Powder
Flavor: characteristic
Ticaloid® 590 T is a gum system specially designed to control water loss in frozen tortillas. It also adds flexibility when thawed. For fresh tortillas, try our Ticaloid Tortilla.
TIC Gums
Ticaloid® 620
Flavor: characteristic
Ticaloid® 620 is a synergistic combination of gums that thickens at low usage levels and provides an elastic gel at higher concentrations. This combination is commonly used for suspension in beverage applications and gel formation in bakery filling applications. In order to receive complete benefit of this synergy, Ticaloid 620 must be heated to at least 165°F.
TIC Gums
Ticaloid® 760 MB Powder
Flavor: characteristic
Ticaloid® 760 MB is a stabilizer blend that has been formulated for cocoa suspension in pasteurized chocolate milk products. Ticaloid 760 MB can also be used in other dairy products, such as variegating syrup, egg nog and buttermilk to provide body and a creamy texture.
TIC Gums
Ticaloid® 770 MB
Flavor: characteristic
Ticaloid® 770 MB provides a small amount of viscosity when used at very low levels while providing excellent cocoa suspension in milk beverages such as chocolate milk.
TIC Gums
Ticaloid® 911 Powder
Flavor: characteristic
Ticaloid® 911 is designed to prevent the weeping of frozen blueberries in muffins and other baked goods. It absorbs the water from the berries and creates a glaze that reduces the tendency of the blue color of the berries to bleed into the baked good.
TIC Gums
Ticaloid® FOLD N FLEX
Flavor: characteristic
Ticaloid® FOLD N FLEX is a blend of gums that delivers economical flexibility and strength needed for tortillas whether for wraps, soft tacos, or other Mexican food. It can be used in both flour and corn tortillas at 4 to 8 ounces per CWT. of flour/corn. Additional water needs to be incorporated into the formula -- we recommend 5 parts of additional water for every 1 part of gum. Without the added water the tortillas will be too dry. When used correctly, Ticaloid® FOLD N FLEX adds flexibility and strength.
TIC Gums
Ticaloid® Frosting Max
Flavor: characteristic
Ticaloid® Frosting Max was formulated to stabilize and provide a smooth, creamy mouthfeel to aerated frosting. This blend should be incorporated into the water portion of the formula with high shear mixing.
TIC Gums
Ticaloid® GF 313
Flavor: characteristic
Ticaloid® GF 313 is a versatile hydrocolloid system that was developed for sweet baked goods, such as muffins and cakes. Ticaloid GF 313 will help you achieve textural attributes lost when switching to gluten-free formulations, such as softness, cohesiveness, and batter viscosity to suspend delicious additions, like blueberries.
TIC Gums
Ticaloid® GF 345
Flavor: characteristic
Ticaloid® GF-345 is a specially developed hydrocolloid system for gluten-free dough-type systems. Ticaloid GF 345 can be used to provide maximum volume while maintaining the softness and cohesiveness in gluten-free bread.
TIC Gums
Ticaloid® GF 377
Flavor: characteristic
Ticaloid® GF 377 is designed for gluten-free bread applications. In particular, this blend is effective in producing an even and consistent crust, which can be an issue with gluten-free breads.
TIC Gums
Ticaloid® GR 5420
Flavor: characteristic
Ticaloid® GR 5420 is a cost effective stabilizer designed to replace 100% of the guar gum commonly used in bakery mixes, bagels, breads, cakes, muffins, and similar foods Over the course of the product shelf life, key attributes like moisture retention and crumb structure remain. Ticaloid GR 5420 also provides equivalent batter viscosity and dough texture.
TIC Gums
Ticaloid® Icing Max
Flavor: characteristic
Ticaloid® Icing Max is a unique blend of hydrocolloids that provides emulsification, aeration, and water binding properties to icing. Ticaloid Icing Max also is effective in preventing sugar blooms in various icings and glazes such as cream cheese icing, German chocolate icing and ganache glaze. This blend is emulsified with our patented modified gum acacia.
TIC Gums
Ticaloid® LITE Powder
Flavor: characteristic
Developed & extensively tested for High Fiber Breads (Study from AIB available) Used at 1% (based on Flour) to 2% depending on the level of Gluten. Also being used in Bagels
TIC Gums
Ticaloid® PRO 148 OG
Flavor: characteristic
Ticaloid® PRO 148 OG stabilizes and suspends UHT protein beverages. Recommended usage level is 0.06-0.10% in finished beverage.
TIC Gums
Ticaloid® PRO 181 AG
Flavor: characteristic
Ticaloid® PRO 181 AG provides both suspension and emulsification for non-dairy milk beverages at a usage level between 0.2 and 0.3%.
TIC Gums
Ticaloid® Pro 410
Flavor: characteristic
Ticaloid® Pro 410 was developed to stabilize UHT dairy-based protein beverages. Recommended usage level for Ticaloid Pro 410 ranges from 0.4% - 0.8% depending on the suspension requirements of the beverage and the amount of protein per serving. Ticaloid Pro 410 requires homogenization at 2500 psi or greater for full activation. Ticaloid® Pro 410 stabilizes low protein beverages and imparts an indulgent texture.
TIC Gums
Ticaloid® Pro 432
Flavor: characteristic
Ticaloid® Pro 432 was developed to stabilize UHT dairy-based protein beverages. Recommended usage level for Ticaloid Pro 432 ranges from 0.3% - 0.6% depending on the suspension requirements of the beverage and the amount of protein per serving. Ticaloid Pro 432 requires homogenization (2500 psi or greater) and heating to 180°F for full activation. Ticaloid® Pro 432 stabilizes high and low protein beverages with minimal viscosity increases.
TIC Gums
Ticaloid® Pro 571 SET
Flavor: characteristic
Ticaloid® Pro 571 SET stabilizes and lends mouthfeel to protein beverages. Tica PRO 571 SET provides suspension, emulsification, and mouthcoating in one system without significantly increasing viscosity. Typical usage level is 0.40-0.80% in finished beverage.
TIC Gums
Ticaloid® PRO D159 OG
Flavor: characteristic
Ticaloid® PRO D159 OG for organic blend that is designed to provide texture and stability to UHT dairy protein beverages. Recommended usage level is 0.05-0.07%
TIC Gums
Ticaloid® Pro HC 910
Flavor: characteristic
Ticaloid® Pro HC 910 stabilizes UHT dairy-based protein beverages. Recommended usage level for Ticaloid Pro HC 910 ranges from 0.25% - 0.50% depending on the suspension requirements of the beverage and the amount of protein per serving. Ticaloid Pro HC 910 requires homogenization at 2500 psi or greater for full activation. Ticaloid Pro HC 910 stabilizes protein beverages and imparts an indulgent texture at 40% lower usage level compared to typical colloidal MCC products.
TIC Gums
Ticaloid® Pro HC 932
Flavor: characteristic
Ticaloid® Pro HC 932 was developed to stabilize UHT dairy-based protein beverages. Recommended usage level for Ticaloid Pro HC 932 ranges from 0.1% - 0.4% depending on the suspension requirements of the beverage and the amount of protein per serving. Ticaloid Pro HC 932 requires homogenization (2500 psi or greater) and heating to 180°F for full activation. Ticaloid® Pro HC 932 stabilizes high and low protein beverages with minimal viscosity increases and typically 40% more effective then traditional MCC/CMC/Carrageenan products.
TIC Gums
Ticaloid® Saucier
Flavor: characteristic
Ticaloid® Saucier has been specifically designed to stabilize and enhance a variety of sauce-type applications. Ticaloid Saucier provides excellent emulsification, thickening, and suspension characteristics while also adding cling.
TIC Gums
Ticaloid® ULTRASMOOTH CL
Flavor: characteristic
Ticaloid® Ultrasmooth CL suspends and stabilizes protein shakes and meal replacers while also improving mouth coating with label friendly ingredients.
TIC Gums
Ticaloid® ULTRASMOOTH EC
Flavor: characteristic
Ticaloid® Ultrasmooth EC economically provides suspension and thickening to RTD and instant dry nutritional beverages while adding mouthfeel.
TIC Gums
Ticaloid® Ultrasmooth NGMO Original
TIC Gums
Ticaloid® Ultrasmooth NGMO
Flavor: characteristic
Ticaloid® Ultrasmooth NGMO provides suspension and thickening to RTD and instant dry nutritional beverages while adding mouthfeel. Uses NGMO materials as defined in our GMO Statement.
TIC Gums
Ticaloid® ULTRASMOOTH Powder
Flavor: characteristic
Ticaloid Ultrasmooth suspends and stabilizes protein shakes and meal replacers while also improving mouth coating. Visit http://www.ticgums.com/stabilizer-solutions-shakes
TIC Gums
Tragacanth Gum
Flavor: characteristic
Pre-Hydrated® Ticaloid® 210 \"S\" Powder is a blend of natural* gums that stabilize and thicken. Originally designed to replace gum tragacanth for salad dressing applications, it can also be selected for a much wider range of applications. Pre-Hydrated Ticaloid 210 S imparts a creamy mouthfeel, improves freeze-thaw characteristics, stabilizes emulsions, and provides suspension. Pre-Hydrated Ticaloid 210 S is stable at a low pH and is capable of withstanding retort conditions and homogenization. As an agglomerated product, Pre-Hydrated Ticaloid 210 S disperses without lumping under most conditions and hydrates more rapidly than powders because it doesn\'t form lumps typically associated with gums.
TIC Gums
Tragacanth Gum
Flavor: characteristic
Used for Frozen Pops (see STAB 64 & W.I. & 101-A series). Used at .2% to .4%
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Safety Information:
European information :
Most important hazard(s):
None - None found.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50  10200 mg/kg
KIDNEY, URETER, AND BLADDER: URINE VOLUME INCREASED BEHAVIORAL: ATAXIA
Journal of the American College of Toxicology. Vol. 6(1), Pg. 1, 1987.

oral-hamster LD50  8800 mg/kg
Food & Drug Research Laboratories, Inc., Papers. Vol. 124, Pg. -, 1976.

oral-mouse LD50  10000 mg/kg
Food & Drug Research Laboratories, Inc., Papers. Vol. 124, Pg. -, 1976.

oral-rabbit LD50  7200 mg/kg
Food & Drug Research Laboratories, Inc., Papers. Vol. 124, Pg. -, 1976.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
Synonyms   Articles   Notes   Search   Top
Safety in Use Information:
Category: thickeners, gelling agents, stabalizers and emulsifiers
Recommendation for tragacanth gum usage levels up to:
 not for fragrance use.
 
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
 average usual ppmaverage maximum ppm
baked goods: -140.00000
beverages(nonalcoholic): -42.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: -170.00000
condiments / relishes: -470.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -65.00000
fruit ices: -65.00000
gelatins / puddings: -2000.00000
granulated sugar: --
gravies: --
hard candy: -67.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 50.0000060.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
Synonyms   Articles   Notes   Search   Top
Safety References:
European Food Safety Authority (EFSA) reference(s):
Re-evaluation of tragacanth (E 413) as a food additive
View page or View pdf
Daily Med: search
NLM Hazardous Substances Data Bank: Search
Chemical Carcinogenesis Research Information System: Search
Cancer Citations: Search
Toxicology Citations: Search
Carcinogenic Potency Database: Search
Env. Mutagen Info. Center: Search
NLM Developmental and Reproductive Toxicity: Search
EPA Substance Registry Services (TSCA): 9000-65-1
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 1
 astragalus gummifer gum
Chemidplus: 0009000651
RTECS: XW7750000 for cas# 9000-65-1
Synonyms   Articles   Notes   Search   Top
References:
 astragalus gummifer gum
Canada Domestic Sub. List: 9000-65-1
Pubchem (sid): 135302394
Synonyms   Articles   Notes   Search   Top
Other Information:
FDA Everything Added to Food in the United States (EAFUS): View
KEGG (GenomeNet): C08827
FooDB: FDB020187
Export Tariff Code: 1301.39.0000
Haz-Map: View
Wikipedia: View
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
Synonyms   Articles   Notes   Search   Top
Potential Blenders and core components note
 
None Found
 
Synonyms   Articles   Notes   Search   Top
Potential Uses:
 suspending agent 
 viscosity controlling agents 
Synonyms   Articles   Notes   Search   Top
Occurrence (nature, food, other): note
 astragalus gummifer
Search Trop  Picture
Synonyms   Articles   Notes   Search   Top
Synonyms:
 aragum 3173 powder
 aragum T-1998 powder
 astragalus gum
 astragalus gummifer gum
 astragalus spp. gum
 goat's thorn
 gum shiraz
 gum tragacanth
 pre-hydrated ticaloid 210 "S" powder
 shiraz gum
 TICaloid 210 S powder
 tragacanth
 tragacanth gum
 tragacanth gum powder
 tragant gum
 trangacanth gum (astragalus spp.)
Synonyms   Articles   Notes   Search   Top
Articles:
PubMed: Synthesis of nanohydrogels based on tragacanth gum biopolymer and investigation of swelling and drug delivery.
PubMed: Tragacanth gum as a natural polymeric wall for producing antimicrobial nanocapsules loaded with plant extract.
PubMed: Comparative clinical evaluation on herbal formulation Pepsil, Safoof-e-Katira and Omeprazole in gastro esophageal reflux disease.
PubMed: Antinociceptive activity of Astragalus gummifer gum (gum tragacanth) through the adrenergic system: A in vivo study in mice.
PubMed: A highly selective sorbent for removal of Cr(VI) from aqueous solutions based on Fe₃O₄/poly(methyl methacrylate) grafted Tragacanth gum nanocomposite: optimization by experimental design.
PubMed: Comparative anti-inflammatory and hepatoprotective activities of Astragalus gummifer Labill herb and roots in rats.
PubMed: Anti-HIV-1 activity of eight monofloral Iranian honey types.
PubMed: Screening multimycotoxins in food-grade gums by stable isotope dilution and liquid chromatography/tandem mass spectrometry.
PubMed: Removal of metal ions from water using nanohydrogel tragacanth gum-g-polyamidoxime: isotherm and kinetic study.
PubMed: Influence of polymer network parameters of tragacanth gum-based pH responsive hydrogels on drug delivery.
PubMed: Thermodynamic and kinetic study of volatile compounds in biopolymer based dispersions.
PubMed: Multivariate-parameter optimization of aroma compound release from carbohydrate-oil-protein model emulsions.
PubMed: Thermal analysis of some natural polysaccharide materials by isoconversional method.
PubMed: Enzymatic depolymerization of gum tragacanth: bifidogenic potential of low molecular weight oligosaccharides.
PubMed: A new safety concern for glaucoma treatment demonstrated by mass spectrometry imaging of benzalkonium chloride distribution in the eye, an experimental study in rabbits.
PubMed: Water adsorption isotherms of carboxymethyl cellulose, guar, locust bean, tragacanth and xanthan gums.
PubMed: [Analysis of thickening polysaccharides by the improved diethyldithioacetal derivatization method].
PubMed: An ethnobotanical survey of medicinal plants in Sivrice (Elazığ-Turkey).
PubMed: Advances in identification of plant gums in cultural heritage by thermally assisted hydrolysis and methylation.
PubMed: Translocation and accumulation of boron in roots and shoots of plants grown in soils of low boron concentration in Turkey's Keban Pb-Zn mining area.
PubMed: Reduction of saliva-promoted adhesion of Streptococcus mutans MT8148 and dental biofilm development by tragacanth gum and yeast-derived phosphomannan.
PubMed: Biological activity of some naturally occurring resins, gums and pigments against in vitro LDL oxidation.
PubMed: Evaluation of the physico-chemical properties of a new polysaccharide gum from Prosopis africana.
PubMed: Ingredient and labeling issues associated with allergenic foods.
PubMed: Rotavirus survival and stability in foods as determined by an optimised plaque assay procedure.
PubMed: Evaluation of Prosopis africana gum in the formulation of gels.
PubMed: Microbiological quality of pharmaceutical raw materials.
PubMed: A method for testing denture adhesives.
PubMed: Lack of carcinogenicity of tragacanth gum in B6C3F1 mice.
PubMed: Oral toxicity study of tragacanth gum in B6C3F1 mice: development of squamous-cell hyperplasia in the forestomach and its reversibility.
PubMed: Rapid focus reduction neutralization test of influenza A and B viruses in microtiter system.
PubMed: Some emulsifying and suspending properties of a polysaccharide gum derived from Mucuna flagillepes, Papilionaceae.
PubMed: The influence of acetylsalicylic acid, phenylbutazone, indomethacin, and flufenamic acid on the kinetics of leucocytes during acute inflammation.
PubMed: Effects of cell culture and laboratory conditions on type 2 dengue virus infectivity.
PubMed: A rapid quantitative fluorescent antibody assay of polioviruses using tragacanth gum.
PubMed: [Rheologic study of sulfamide suspensions stabilized by tragacanth gum].
PubMed: [Preservation of gels using tragacanth gum].
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