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Fenugreek Gum Powder – Business Opportunities and Challenges
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The fenugreek plant is among the important plants in industry and belongs to the family fabaceae. The plant is native to the area extending from Iran to northern India. It is also one of the oldest cultivated medicinal plants and therefore its main usage is in the pharmaceutical industry. In this industry, the plant has been found to contain several compounds such as;

• Diosgenin. These are hypolipidemic and antidiabetic action, as well as chemotherapeutic activity

• Saponins; these have been found to have hypocholesterolemic activity

• Flavanoids; Antioxidant activity

• Polyphenols: Antioxidant activity in the body

• Galactomanans; Anti-diabetic activity

Hydrocolloid Properties

fenugreek gum powder and fenugreek seeds

Research has shown that the fenugreek gum powder increases viscosity with increase in temperature. It has also been found to have the “non – Newtonian or sheer thinning” viscosity characteristics. This happens because its chemical structure has a fully substituted backbone, and therefore does not interact well with other hydrocolloids. This unique galactomannan has a mannose backbone grafted with galactose units in an average ratio of 1:1. The purified powder of the powder has very good interfacial activity compared to many other galactomanans.

This leads to formation of very good oil in water emulsions with smaller droplet sizes and longer term stability of the molecules. The fenugreek gum powder has been found to adsorb(precipitate) on the oil interface to form a relatively thick interfacial film leading to more stable emulsions than any other films from other galactomanans.
The fenugreek gum powder, unlike other types of hydrocolloids, is therefore unique in reducing the surface tension of the fluid. This particular property helps to prevent mixture of fluids against flocculation and coalescence. When this property is combined with the water holding ability of the gum, it has been found that the gum can be used in the manufacturing of cosmetics.

Food and Beverage Industry

Nutritional value; 100 g of seeds of the fenugreek have been found to provide more than 65% of the dietary fiber due to the high fiber content present in the food. It has been found to have a great ability to change the texture of the foods.

Food Stabilizer

In modern food technology, the powder is used as a stabilizer, adhesive and emulsifying agent due to the fibre, protein and gum content. Its protein has been found to be more soluble at alkaline PH of 11. Some of the proteins found in the fenugreek gum powder include the globulin, histidine, albumin and lecithin. In usage, the molecular weight of the fenugreek gum increases with increased gum concentration or reduction in the residual protein attached.

Conclusion

The fenugreek gum powder has gained popularity as a hydrocolloid with increasing usage in many industries in the world. Its main uses are in the food industry as a thickening and emulsifying agent. It is also useful as a source of many nutritional elements such as proteins, vitamins and a high source of fiber in the body. It is also used to add aroma to foods due to the presence of various aromatic compounds in their structure.

What to Expect From the Guar Gum Business in the Year 2018 – 19
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In the last three years, the guar gum has been under pressure from major factors of production and marketing that had a heavy effect on the entire supply chain. These factors included poor production, poor demand and poor crude prices. There has been a good sign of recovery in the period 2016-2017, as there was witnessed an approximately 30% increase in the prices. This trend is expected to continue well into 2018. According to data from several physical markets, the sentiment has been fairly neutral with most markets closing the day at the same prices of guar seed or at slightly lower prices. In the market of hanumangarh for example,there was no absolute change in prices of the guar seed loose by the end of day of January 29th trading. The prices of guar seed in the market of Nohar also remained the same.

Cultivation Area
By the mid of the year 2017, it is estimated that the total cultivated area was in the rain fed zones and the productivity per hectare estimated at 200 kilograms of the powder per hectare. This was considered much lower than expected and also coming from a lower cultivated area as compared to the year 2016. Rajasthan and Gujarat are the two major producers of the guar seed and low planting and production acreage was reported. There was an approximately 10% drop in the production acreage which ultimately translate to reduced supply.

Poor crop performance
It is also noteworthy that the prevailing climatic conditions did not quite favor guar production. It has been noted that areas with irrigated crops have experienced better production and the recorded weight of seed is also very good. This translates to better recovery of the guar splits from the guar seeds.

Demand versus supply
With the perceived reduced production and increasing USA shale gas output, it is expected that there will be a generally positive trend in prices of the product. The decline in the prices towards the end of the year 2017was attributed to higher carry forward stocks by both traders and farmers.

There has been rapid recovery in the crude oil prices and advancements in technology used in shale gas production has seen many of the oil rigs come back to full production in the united states and the world. This spells good times for guar gum powder producers in the year 2018 and going forward. The exports of the fast hydrsesation guar gum powder to Norway were also noted to have increased by up to 52 % which is a good indicator of the market direction.

Future Outlook
There has been a continuous average growth rate in the guar gum powder demand of approximately 8.8% per annum and this trend is bound to continue. Increasing research and development activities has led to more and more applications of the guar gum powder being discovered every day, the future looks good for the guar producers and the value chain will benefit.

Phytochemical Aspects of the Sesbania Gum Powder and Recent Trends in Usage
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The sesbania plant is native plant in the Indian continent where it has grown freely as a weed. With advancements in research, it has been seen to have numerous chemical compounds that can be utilized in various industries.

The sesbania belongs to the family of leguminosae and it contains a high number of sterols, saponins and tannins in its chemical structure. These are responsible for the various chemical properties of the sesbania gum powder. The plant is a small erect and quick growing, soft wood and short lived tree that grow 5 to 12 meters in height.

Increased Interest in the Sesbania Gum

Over the recent years the plant gums have evoked a lot of interest in the various industries due to their potential and diverse applications. This is because they can act as diluents, binders, disintergrants in and thickeners in various liquids, protective colloids in suspensions, as gelling agents and as bases in industrial chemical formulations. They have also been recognized because of their biocompatibility, availability and great substitutes for the other more expensive formulations.

The sesbania seed gum has still not been fully explored in the various industries despite having all the required chemical properties. It contains the requisite high molecular weight hydrocolloid polysaccharides responsible for the chemical properties of similar gum powders and can therefore serve as a good substitute for the other more costly gum powders.

Phytochemical Aspects

In addition to the polysaccharides that make up the chemical structure of the gum, the sesbania plants also contains the chemical leucocyanidin and cyaniding present in the seeds, oleanolic acid and its methyl ester as well as keemferol compounds also present in the other parts of the plant. Further analysis shows that the bark of the plant contains tannins and gum while saponins and sesbanimide can be isolated from the endosperm of seeds for other industrial uses.

Extraction of the Mucilage

The mucilage from the endosperm of the Sesbania Grandiflora seeds is extracted in laboratory trials through multiple maceration technique with water as a solvent. It has proven that the seed endosperm yields a high proportion of up to 33% mucilage. When this mucilage is mixed with water easily forms gels which can be used in various industrial processes. Continued research has showed that this gel has good release profile as well as good physical stability and spreadibility in addition to having a PH of 5 – 7.

Trends in Usage

The sesbania gum powder has now been well utilized as a sizing agent as well as a dye thickener in various textile industries. It has been used in printing processes of textiles such as cotton, rayon, chiffon, vial and their various blends for use with reactive dyes. Recent trends also show that it is gradually replacing other gum powders and more cost effective. Some of its properties include;

  • Good color yield
  • Better penetration and sharpness in prints
  • 100% soluble in cold water

The sesbania gum powder has also been used as a flocculant in waste water treatment to assist in the flocculation process of particulate matter suspended in the water.

How the Usage of Fast Hydration Guar Has Made Impact in Oil Exploration Sector
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The fast or quick hydrating guar gum powder (FHG) is a derived from the guar plant, but unlike the ordinary guar gum powder which causes viscosity in a period of two hours; this achieves almost complete viscosity in just a few minutes. The powder belongs to the category of industrial grade guar gum powder.

Impact of Fast Hydration Guar in Oil Exploration Sector

FANN Viscosity Readings
The FANN viscosity reading is the widely regarded as the standard for measurement of viscosity for the drilling fluids. They are also used in measuring the gel strength of the drilling mud. The viscometer is a rotational cylinder and bob instrument. It has got two operational speeds of 300 and 600 rpm. It is referred to as the direct reading or direct indicating because at a given speed the dial reading reflects a true centipose viscosity.

The viscosity at 2% KCL solution, with 0.48% solution of the guar gum powder on the fann viscometer on 300 RPM at 250 c and stirring at 1500 RPM) is a minimum of 25 CPS in 3 minutes to 45 CPS in 3 minutes.

Color Characteristics
This powder can be separated from the food grade guar based on the color. The food grade guar is usually white in color while the fast hydration guar is pale to off white color.

  • Thixotropic properties of the fast hydrating guar means it has high gelling rate as required in oil extraction.
  • Apart from the gelling properties, the powder is required to create a gel that is thin enough for easier pumping into the well, while the gel strength increase as it moves through the well and to support the proppant sand and effectively flush it deep into the rock fissures. The gel then has also to be loose enough to flow back and recover the fracking fluid while leaving the proppant behind. This chemical process is very important and to break the gel, chemicals such as Guar + boron + other proprietary fluids are used to accomplish this process.

This unique characteristic is very important in the production of oil and gas during the drilling process. It is applied where quick hydration and high viscosity is required.

This natural slurrible guar is non ionic and a polymeric viscosifier that is slurrible up to 50% of solids in diesel fuel systems and other similar applications. When the product is used in oil fracturing, it yields excellent pump ability, good hydration, good thermal stability and enhanced shelf life of the petroleum products.

The product is mainly used as a surfactant, an artificial polymer and a defoamer which is a critical requirement for water and brine based drilling fluids.

Other Important Uses 
With the primary function of the guar being that of viscosity, it has been seen to function effectively in cooling of drill bits, mud drilling and cementing slurries where these properties are required.

The fast hydration guar has also been heavily used in industry as a stabilizer, thickener and suspending agent in the oil well fracturing agent.

 

Issues That Have Hindered the Full Utilization of Cassia Gum Powder in Industry
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The cassia gum is well suited for usage in the manufacture of gels mostly in combination with other colloids and it is generally accepted for usage in the food industry. Further functional effects include thickening, emulsification, foam stabilization, moisture retention and texture improvement.

Utilization of Cassia Gum Powder

Toxicity
Through a wide range of toxicological studies, it has been demonstrated that the product is not toxic to animals. These studies include sub chronic, reproductive, teratogenic and genetic toxicity studies.

Presence of Anthraquinones
The presence of anthraquinones has also been a subject of discussion and a limitation to the utilization of the cassia gum powder in certain food and feed formulations. Some theories have stated that certain anthraquinones have been found to be present in animal products. These are bound to the sugars in form of glycosides, with the glycon occurring in the reduced form such as the diathrones or the oxanthrone.  Despite this, only one type of anthraquinone has been detected in the cassia gum powder. Several risk assessments done on the level of carcinogenicity have however concluded that the level of risk is very low compared various other natural ingredients.

According to some research, there has been a level of muscle toxicity associated with the components of cassia obtusifolia, although the cassia Occidentalis appears to be more toxic when present in the mixture. Active steps must therefore be taken to ensure that the cassia gum does not contain harmful levels of muscle toxins resulting from the presence of harmful levels Cassia Obtusifolia among the seeds.

Macroeconomic Indicators
There are certain indicators that directly influence the global cassia gum usage. These are related to growth in markets such as the dairy ingredients usage, confectionaries market, pet food market and usage in the manufacturing industry.

Supply Challenges
With the production of cassia gum being largely done under natural and rain fed conditions, the production capacity is limited to presence of favorable weather conditions and when these are not met, then the availability of the product is limited.

 Research and Development
With the cassia gum exhibiting similar characteristics to other hydrocolloids, it would have been expected for the powder to compete at the same level with others such as the guar gum. However, this has not been the case. There has been limited research and marketing information to create a sufficient demand pull for the cassia powder. Heavy industrial consumers for the hydrocolloids such as in the shale exploration still opt for other types of hydrocolloids.

Standard Processing Method
In the major producers such as China and India, there has been a pronounced absence of rules and regulations that address the productions and processing phases. This has an effect on the final quality of product reaching the market. This has had an impact in the marketability and usage of cassia gum.

With regulations and approvals in various countries around the world and innovations in the cassia gum formulations, there is likely to be more awareness in the potential of the cassia gum powder for industrial usage.

Currently, companies are increasingly utilizing the cassia gum powder in new products mainly in pet food, baby food and production of confectionaries.

Economic and Environmental Sustainability Analysis of Guar Farming In Various Regions
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The Guar ( cyamopsis tetragonoloba ) is mainly a spring to summer crop that exhibits high drought tolerance and grown in various regions around the world. The seeds contains galactomanans which have broad applications in various industries.
Some of these applications include softening and thickening properties, flocculation, stabilisation and many other industrial applications.

Environmental Sustainability of Guar Farming

Sustainability
Sustainable crop production is raising crops in ecologically and ethically responsible processes. This mainly includes adhering to the processes of good agricultural practices that will not harm the environment and the crops themselves promote and enhance the creation of a good environment.

Advantages of Annual and Perennial Crops in Environmental Sustainability
The total world production of the guar is mainly from Indian subcontinent which accounts for over 80% to global supply.  Since the development of agriculture, more than one quarter of the earth surface has been converted to agricultural production. The production of crop such as the
guar gum has helped deal with many issues of environmental conservation and food security in a world where resources are rapidly shrinking.

This crop tends to have longer growing seasons and deeper rooting depths where they intercept, retain and utilize more precipitation. Due to the growth habit, they have longer photosynthetic season and longer green leaf duration which enhances the processes of air purification. The presence of a greater root mass reduces the risks of soil erosion and soil carbon losses compared to other crops.

 The growing of this crop provides multiple ecosystem services for sustainable production. Some of these activities include prevention of water pollution and nutrients conservation, storage of more carbon below and development of better pest tolerance.

The fact that the guar gum is drought tolerant makes it among the best crops for environmental conservation and also for conversion of unproductive areas such as the arid and semi arid areas to more productive and environmentally useful areas.

Research
Research on the cost effectiveness and environmental impact of the guar production process compared to other crops has been found to be very low. The guar crop production process has been seen to be less than 3000 kg of CO2 eq emissions and thus a low emissions crop.

Continued industrial usage of the guar gum leads to a direct increase in the demand of the product. There have been fears that this increased demand could lead to deforestation as more land gets cleared for growing of the guar. In this case, environmentalists have given caution against this trend as replacing trees with shrubs may lead to an increase in ground level ozone (O3 ) which is a polluting gas. Despite this, the crop has been used to successfully convert previously arid areas into more productive uses. The guar gum has therefore been seen to have more positive environmental impact than other similar plants.

 

The Tamarind Biology and Increasing Usage in Manufacturing Industries
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The Tamarindus Indica is a leguminous plant of the family called fabaceae. The plant was indigenous in the African continent, but later spread to other continents mainly to the Indian sub continent where is has grown for a long time.

Currently, India is the largest producer and exporter of the tamarind kernel products. It exports processed tamarind pulp to the European, Arabic and most recently to the American continent.

Industrial Application of Tamarind

Biology
The plant is a perennial shrub that can grow up to a height of 18 meters, with the crown taking an irregular vase shape and has very dense foliage. It grows well in full sun. The flowers are inconspicuous, having red and yellow color with an elongated shape. The fruit is a fleshy and juicy pulp and maturity is noted by a brown and reddish color. The fruit is noted to have a sweet to sour taste that is high in tartaric acid, sugars, vitamins and calcium.

Chemical Constituent
The tamarind seed kernel is the source of important chemicals used in various industrial applications. The seeds are a rich source of proteins, with fats and oils comprising of up to 16 % of the total composition. The crude fiber percentage is low in the seed being approximately 20%, and tannins at level of 20%. Majority of the remaining component is carbohydrate going up to 57 %.

Industrial Applications

Gelling Properties
The seed kernels of the tamarind comprise of 48% of the gel forming polysaccharide, which can be referred as the jellose. It has the ability to form the gel in a wide range of PH, in the presence of sugars and alcohols and also in a range of temperatures. This is one of the major industrial uses of the tamarind kernel. Since the seed can be obtained in abundance, it is comparatively cheaper than other gelling agents in industry.

Food Additive
The usage of the tamarind as a food additive is mainly from its gelling properties. It is therefore used as a thickener, stabilizer in Ice creams, mayonnaise and cheese products. It is also used as an important element in rheological control in aqueous solutions.

Natural Excipient
An excipient is an inert substance used as diluents and carrier for drug delivery to the body. It also serves to protect the chemical ingredients from deterioration and disintegration. The Tamarind seed polysaccharide called the glycosaminoglycan and galactoxyloglucan, show good characteristics of natural excipient. They are stable suspending agents and can also be used as effective binders in tablet formulations.

Gluten Intolerant Persons
For people whose bodies cannot digest gluten, their diets must be free of any form of gluten mainly wheat based products. The gluten which acts as a dough binding agent can be replaced with the tamarind gum to produce the same effect. It is also high in lycine, and good for people with lycine deficiency.

Scientific Analysis of the Fenugreek Composition and Other Industrial Uses
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The fenugreek also referred as the Trigonella Foenum – grecum L, has been marked as one of the most promising plant in terms of nutritional and medicinal value from the ancient times. The plant is an annual herb indigenous to the eastern shores of the Mediterranean regions and countries like the Saudi Arabia, Egypt, India and morocco.

The fenugreek gum powder has bioactive compounds such as the galactomanans, diosgenin, stolone and many more. The fenugreek seed, like other galactomanans, is comprised of the mannose backbone linking to the single galactose side chains. There is a high ratio of galactose to mannose makes it easily dissolve in water to create a highly viscous solution at low concentrations. Some important chemical constituents include;

Steroid Saponins
The plant seeds contain steroids, sapogenins and diosgenin being major constituents. These sapogenins are glycone portion of plant steroid. These constituents occur as complex glycosides and not free molecules.

Poly Phenol
Recent research shows that the fenugreek seeds has up to five different types of flavonoids, which the vitexin , tricin, naringenin, quercetin and tricin. The seed has also been found to have strong antioxidants such as the quercentin, which has anti-inflammatory, anti-oxidant, anti-tumor, anti-ulcer, and many other medicinal properties.

Alkaloids
The gum contains trigonelline, and alkaloid which is a derivative of the nicotinic acid. This chemical has hypoglycemic and ant pellagra effect important in the management of diabetes and diseases affecting the central nervous system.

Nutraceutical Properties
The fenugreek also when consumed has an effect of refining the blood as a diaphoretic. It is able to pass on sweat and thus help to detoxify the body. As a lactation aid, the fenugreek has been found to be able to stimulate sweat production as it contains hormones which enhance milk production in the lactating mothers. This happens in duration of 24 – 72 hours after ingestion of the herb.

As an anti cancer aid it has been found that the diosgenin acts to reduce the growth of anti cancerous cells in the body.

Nutritional Composition
From a compositional research analysis, the fenugreek seeds have been seen to be high in carbohydrates but low in protein contents. A dried sample of the seed has been seen to contain a moisture content of approximately 10.9% while that of crude fat is about 6.3%. The seeds have been observed to contain vitamin B1, B2, B6B12, folic acid and vitamin c. The total amount of carbohydrates has been seen to be approximately 77.04 %. It has also been found to have an ash content of up to 2.99 %. The presence of stalone in the gum causes it to have flavor, which is important in some of the recipes.

Other Applications

In addition to the medicinal and nutritional applications, the fenugreek forms very stable colloids and for a long period of time. This hydration property makes the fenugreek an equal alternative to hydrocolloids. Since the product is widely grown in India and around the world, it can be used in place of other seed gums.

Advances in Food Biochemistry Put Cassia Gum in the Front Line
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The cassia gum is purified flour from the seed endosperm of cassia tora and the cassia obtusifolia, which are plants of the leguminosae family. 75% of the powder chemically contains high molecular weight polysaccharides with mannopyrannose units linked with galactopyrannose units. These make it exhibit excellent properties of a hydrocolloid.

Application of Cassia gum

The manufacturing process is a series of steps involving the cleaning of the source material, removal of impurities, milling and further refining with isopropanol to have a final purified product.

Characterization of the Cassia Gum
The final refined cassia gum is significantly different from the other galactomanans in that it has fewer galactose molecules next to the long mannose chain. This creates a significant effect on the synergy of the food grade cassia gum with other anionic food gums such as carrageenan or Xanthan gums.

Scientific research has shown that a high number of galactose side chains hinder proper synergistic gelling effects with anionic polymers. To counter this effect, a smaller amount of hydrocolloid blend with cassia gum is required for a similar effect to be achieved in the food product as with carrageenan alone or blends of carrageenan and other hydrocolloids.

Reaction of the Cassia Gum in Foods

In regards to the chemical structure of the gum, it is stable during food processing and storage. The product only degrades into sugars, but this happens rarely. Scientific research on degradation of the cassia gum in food products shows that it is stable without chemical modifications for over 20 months. When the gum is used at the recommended levels in food, it has been seen to have no interaction with nutrients. There is no other seen by products of the degradation process of the gum apart from sugar formation.

Usage Levels of Cassia Gum in Foods

In cheeses, such as curd, whey, cream, processed spread, dip and other miscellaneous cheeses, it is used at a maximum level of 3 mg/kg as an emulsifier, stabilizer, thickening agent and water retention agent in these formulations.

In the frozen dairy desserts and mixes, the gum powder is used at a level of 2.5 mg/kg as an emulsifier and stabilizer to control over run. These products include ice creams, ice milks and sherbets.

In the meat products and meat formulations and dishes, it is used at a level of 3.5 mg/kg as a stabilizer, emulsifier and water retaining agent. These include multi coarse meat meals, sandwich ingredients and commercially processed meat ingredients.

In poultry products it is also used at a level of 3.5mg/kg as a stabilizer and water retaining agent. These include all poultry containing dishes frozen products and sandwiches.

Bottom Line

Continued research on the cassia gum powder uses and applications has led to the conclusion that the gum can be equally used as replacement to other hydrocolloids and in some cases it is more effective. Research has also proven that the gum is effective when combined with other hydrocolloids such as the carrageenan and the xanthan gum. In addition to human food additives, it can also be used in the manufacturing of pet foods.

Natural vs. Synthetic Hydrocolloids and Industry Preferences
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Hydrocolloids are water soluble and dispersible polysaccharides that are also referred to as food gums. The products also produce viscous dispersions called gels. In usage they basically bind/ hold water, improve texture of products, stabilize emulsions and form films as well as product coatings.

Natural Hydrocolloids
They are derived from plants and animals and they include;

Galactomanans
They have a mannose backbone linked to galactose side groups. The ratio of the galactose to mannose varies from 0.3 in carob to 0.6 in guaran to 0.9 in the fenugreek gum powder.

The guar gum powder is mainly produced in India and Pakistan and extracted from the seed endosperm. It hydrates rapidly in water to give a viscous solution that has a neutral PH. It is widely used in many industries due to these properties.

Locust Bean Gum
The plants also grow widely in the Middle East and the Mediterranean regions. It is also a galactomanans with the ratio of mannose to galactose being at 4:1. The side chains in this case are never uniformly distributed with some sections of the formula being referred to as hairy while others are bare of the side chains.  It is also widely used in the food processing such as ice creams, cheese products, meat products and chocolate products.

Locust Bean Gum

Gum Arabic
Harvested from trees and mostly occurring in the semiarid areas of Africa. It is also widely used in food industries such as candies, baked goods to reduce moisture absorption, frozen desserts and also flavor fixation.

Non-Plant Natural Hydrocolloids
Other in the same group includes the fenugreek gum and carrageenan gum.

Kappa carrageenan

Alginate; sourced from the brown algae and has applications in the food industry such as salad dressings, meringues and bakery icings. They are considered more expensive than the plant based hydrocolloids.

Synthetic Hydrocolloids
These are basically derived from chemical combinations to give a product with similar structure to the natural polysaccharides.

Semi synthetic hydrocolloids are more preferred compared to the purely synthetic gums. They include the starch derivatives such as the hetastarch, starch acetate and starch phosphates. Cellulose derivatives include; carbxy-methyl cellulose, hydroxypropyl methylcellulose (HPMC), methylcellulose (MC), and microcrystalline cellulose.

Research has shown that the synthetic hydrocolloids are far less inefficient and have certain inherent disadvantages such as;

  • High cost
  • Toxicity to body and other animal life
  • Environmental pollution during the manufacturing process
  • Non renewable sources
  • Some have acute and chronic adverse effects on the skin
  • Poor biocompatibility compared to the natural gums

Advantages of Natural Gums
The natural gums are the most preferred in all the industries due to various reasons.

  • Bio degradable; they are renewable sources which are easily bio degradable.
  • Bio compatible and non-toxic
  • Low cost and easily available in nature, they are also easier to extract.
  • They have more public acceptance due to their numerous health benefits and they are also extracted from edible sources.
  • In pharmaceutical applications, there is less chance of side effects to patients compared to synthetic

With all these advantages, the natural hydrocolloids are gradually replacing synthetic gums in industrial applications.