Foods and Applications from Chañar Brea Gum provides a comprehensive overview of the properties, processing and applications of Chañar Brea Gum (CBG), a natural hydrocolloid obtained from Parkinsonia praecox. Bringing together contributions from leading researchers, the book examines the gum's botanical origin, chemical composition, physicochemical characteristics and rheological behavior, establishing a scientific foundation for its use in food and industrial applications. It also explores the influence of environmental conditions on the plant's growth and the structural features that determine the gum's functional performance.
The book highlights the diverse applications of Chañar Brea Gum in modern food systems, including gluten-free bakery products, bread, cookies, salad dressings and balanced animal feed. Additional chapters discuss its emulsifying, thickening and stabilizing properties, edible films and coatings, microencapsulation systems and pharmaceutical applications for enhancing drug solubility. Combining fundamental research with practical applications, this volume serves as a valuable reference for researchers, food scientists, chemists, biopolymer specialists and industry professionals interested in sustainable natural ingredients and innovative hydrocolloid technologies.
Readership
Researchers, food scientists, chemists, biopolymer specialists and industry professionals.
