Abstract

Gums are biopolymers with many functional and innovative properties in the food industry. They are complex carbohydrate biomolecules capable of bonding with water, generating gel and mucilage structures. Among different gums, plant-based gums (PBGs) are one of the most important groups as they possess key characteristics such as stabilizing potential, viscosity enhancement, emulsifying and surface-active property, extensive adaptability, and affordability leading to their application in the formulation of food products. PBGs are extensively used in the confectionery, encapsulation of flavors and colors, emulsions, carrier agents, as dietary fiber, thickening/foaming agent, formulation of functional foods, and stabilizers in beverages and other food products. More importantly, researchers and food industries have been engrossed to reveal the undisclosed potential of PBGs and the impact of chemical composition and molecular structure on their techno-functional characteristics Therefore, this review study aims to explore the structure and physiochemical/functional properties of PBGs and their application as techno-functional materials in different food industries. © 2022 Elsevier B.V.