10 - Extraction, structural properties, and applications of honey locust gum

Abstract

Honey locust gum is obtained from the seeds of Gleditsia triacanthos (honey locust), which is also known as honey locust or thorny locust. G. triacanthos Linn. (honey locust) (Leguminosae) is a tree species grown in America, Central Europe, Mediterranean countries and growing rapidly. The plant has shiny and dark brown (almost black) fruits and seeds. The structure of G. triacanthos L.’s fruits and seeds consists of galactomannan (carbohydrate), protein, tannins, phenolic compounds, gum, and sterols. Locust gum is commonly utilized as an agent in the foods. Because of its stabilizing and volumizing (leavening) effects, locust gum is used as additive in production of products such as ice-cream production and pig meat (salami, etc.), whereas its condensing effects were benefited in production of canned meats and fish. It is used as stabilizer in sauces, jellies, sirups, fruit concentrates, cookies, and pastry. For cakes and biscuits, it prevents staling in cakes and, when used instead of egg, allows cutting them without crumbling biscuits. In this section, the extraction method, structural properties, and applications of honey locust gum, which is obtained from honey locust plant, will be discussed.