Katira

Katira, also known as Tragacanth gum, is a natural gum obtained from several species of Middle Eastern legumes of the genus Astragalus, primarily Astragalus gummifer. The gum is exuded from the plant after an incision is made in the stem. It is a complex polysaccharide mixture that swells in water to form a viscous, colloidal solution or paste.

Properties and Uses:

Katira is known for its high viscosity and adhesive properties. It's valued as a stabilizer, thickener, emulsifier, and binder in various industries. Its applications include:

• Food Industry: Used as a stabilizer and thickener in foods such as salad dressings, sauces, ice cream, and some baked goods. It is often used to prevent ice crystal formation in frozen desserts.

• Pharmaceuticals: Employed as a binding agent in tablets, a suspending agent in suspensions, and an emulsifier in emulsions. It is also used in demulcent and emollient preparations.

• Cosmetics: Used in lotions, creams, and hair products for its thickening and stabilizing properties.

• Traditional Medicine: In some traditional medicine systems, Katira is used as a demulcent to soothe irritated mucous membranes.

• Textile Industry: Used as a sizing agent for textiles.

Forms:

Katira gum is typically found in ribbon-like or flaky forms, and is white to pale yellow in color. It is relatively odorless and tasteless.

Solubility:

Katira is insoluble in alcohol but swells in cold water to form a gel. The swelling process is slow and can take several hours.

Distinction from other gums:

Katira gum differs from other plant gums like gum arabic and guar gum in its chemical composition and properties, particularly its high viscosity and ability to form a gel-like substance.