Gels were created with different ratios of gum tragacanth to gelatin (top) to compare their properties to those of gum tragacanth (bottom left) on its own and of gelatin (bottom right) on its own.

In Physics of Fluids, by AIP Publishing, researchers from the University of Ottawa present gum tragacanth as a plant-based alternative to gelatin for creating edible films. “Gelatin has unique ...

Gum tragacanth, a plant-derived substance, shows potential as a partial substitute for gelatin in edible films, offering a step toward reducing animal-based product use.