Bassorins, also known as gum tragacanths, refer to a group of natural gums primarily consisting of complex carbohydrates. These gums are obtained from various species of plants belonging to the Astragalus genus, particularly originating from the Middle East, such as Iran and Turkey. Bassorins have been used for centuries and are renowned for their inherent adhesive properties and thickening capabilities.
In terms of physical characteristics, bassorins are typically white or pale yellow solids that possess a glassy appearance and a hard, brittle texture. These gums are hygroscopic in nature, meaning they can absorb and retain moisture from the environment. This property allows them to easily form colloidal suspensions when dispersed in water, resulting in the thickening and gelling effects often desired in various industries.
Bassorins find applications in several fields, including the food, pharmaceutical, and cosmetic industries. In food, they are utilized as additives to enhance texture and stabilize emulsions in products such as ice cream, salad dressings, and processed meats. In pharmaceuticals, bassorins have been traditionally used as excipients in tablets due to their binding and disintegration properties. Additionally, they are incorporated in cosmetics as emulsifiers, thickeners, and stabilizers.
While bassorins have a long history of safe usage, individuals with allergies, particularly to legumes, may exhibit adverse reactions. It is important to note that the quality and composition of bassorins can vary depending on the source and processing methods, which may impact their performance and compatibility in different applications.
