Gum Guru Guest Blogger: Dr. Mar Nieto, senior principal scientist

Gum polysaccharides are large molecular weight, water-soluble hydrocolloids that form intensive hydrogen bonds with water. Many of these polysaccharides have the ability to thicken or gel aqueous solutions because of intra-polymer and inter-polymer hydrogen bonding forming ordered structures of either two-fold helices to 6-fold helices. When these gum solutions are cast on a surface and dried, they leave a film that varies in tensile strength, clarity, and solubility that are very good oil and oxygen barriers, hence, they can be used to protect sensitive product components from oxidation. Moreover, the films they produce are very good carriers of flavors, colors or drugs that could be tailored to dissolve fast or slow in the mouth, or not to dissolve until they reach the digestive tract.  

Interested in learning more? Dr. Nieto will be presentingat a poster session at the Institute of Food Technologists Annual Meeting in Chicago on Monday, July 19th from 2:30 pm - 5:00 pm on Structure and function of gum polysaccharides as edible film and coating in Hall A.