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As awareness surrounding food sources and their environmental impact grows, the exploration of alternatives to animal-derived products has become a vital area of research. One such product, often overlooked, is gelatin, which is widely used in various applications, including confectionery and eco-friendly packaging.
In the journal Physics of Fluids, published by AIP Publishing, a team from the University of Ottawa introduces gum tragacanth as a viable plant-based substitute for gelatin in the creation of edible films.
“Gelatin possesses unique properties that make it highly versatile,” explained researcher Ezgi Pulatsu. “To effectively replace gelatin, it is essential to replicate its microstructure and comprehend its functions across different uses.”
Gelatin’s gel-like consistency and clarity are two key characteristics that any plant-based substitute must emulate. Gum tragacanth, derived from the sap of specific leguminous plants, shows promise in mirroring these qualities.
To assess the potential of gum tragacanth, Pulatsu’s team designed experiments involving films made with varying ratios of gelatin and gum tragacanth, including both layered and blended combinations. They evaluated the durability of these films in aqueous environments, observing their behavior in water and saline solutions. Their findings indicated that a 3-to-1 ratio of gum tragacanth to gelatin yielded the best retention of gelatin’s gelling properties. However, the inclusion of gum tragacanth resulted in a more porous film, increasing susceptibility to water and saline penetration.
While gum tragacanth has not yet reached the point of fully replacing gelatin, researchers are committed to advancing towards a complete plant-based solution. Pulatsu noted that enhancing the properties of gum tragacanth through chemical alterations could bolster its mechanical strength and barrier capabilities. Nonetheless, any degree of replacement represents meaningful progress.
“Reducing reliance on animal-derived products through partial replacements is crucial,” Pulatsu stated. “We are actively pursuing efforts aimed at achieving a total substitution for gelatin.”
Each specific application brings distinct challenges. For instance, substituting gelatin in sweets necessitates careful consideration of gum tragacanth’s effects on sweetness, texture, and clarity, whereas flexibility and brittleness are critical for food packaging solutions.
“We are eager to observe the results and contribute our findings to the broader community,” Pulatsu remarked.
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