Natural hydrocolloids are gaining attention for their potential to improve food quality, functionality, and sustainability. Foods and Applications from Chañar Brea Gum , edited by Martin A. Masuelli, presents a scientific examination of Chañar Brea Gum (CBG), a natural hydrocolloid derived from Parkinsonia praecox . The book explores its botanical origin, chemical composition, physicochemical properties, and functional characteristics, highlighting its potential across food science, biotechnology, and pharmaceutical research.
This volume brings together research on the composition, structure, processing, and applications of Chañar Brea Gum. It examines how environmental conditions influence plant growth and how the gum's structural and rheological properties contribute to its functional performance in different applications.
The book explores the use of Chañar Brea Gum in a range of food products, including gluten-free bakery items, bread, cookies, salad dressings, and balanced animal feed. It also examines its emulsifying, thickening, and stabilizing properties, alongside applications in edible films and coatings, microencapsulation systems, and pharmaceutical formulations designed to enhance drug solubility.
By connecting fundamental scientific research with practical applications, the book provides insights into the potential of plant-derived hydrocolloids as functional ingredients. It offers a valuable resource for researchers and industry professionals investigating natural biopolymers, sustainable ingredients, and innovative food and pharmaceutical technologies.
This book is intended for researchers, food scientists, chemists, biopolymer specialists, and industry professionals working in food technology, natural ingredients, hydrocolloid research, and pharmaceutical formulation. It will also be relevant to specialists exploring sustainable materials and plant-derived functional ingredients.
Dr. Martin A. Masuelli is affiliated with the Instituto de Física Aplicada-CONICET at the Universidad Nacional de San Luis and the Departamento de Química, Facultad de Química, Bioquímica y Farmacia, Universidad Nacional de San Luis, San Luis, Argentina. His academic affiliations connect this volume with research in the physical and chemical sciences relevant to the study of natural hydrocolloids and their applications.
Explore Foods and Applications from Chañar Brea Gum to learn more about the scientific properties and emerging applications of this natural hydrocolloid in food systems and beyond.
Book Link: https://bit.ly/3WgSnem