Valorization of Cordia gum: A Natural Hydrocolloid for Functional Food Innovation

Gums, as natural hydrocolloids, play a crucial role in enhancing the functionality and stability of food products. The present study focuses on the extraction, characterization, and functional evaluation of Cordia fruit gum for its application in value-added food formulations. Traditionally used in...

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Bibliographic Details

Published in:	BIO Web of Conferences
Main Authors:	Singh Ashmita, Singh Brahma N., Thakur Monika
Format:	Article
Language:	English
Published:	EDP Sciences 2025-01-01
Subjects:	functional foods cordia gum hydrocolloids value addition food stability clean-label ingredients natural emulsifiers
Online Access:	https://www.bio-conferences.org/articles/bioconf/pdf/2025/29/bioconf_amifost2025_02014.pdf