Name:

Umair Afzal
Ag no.
2020-Ag-5099
Name of gum:
Almond gum
Scientific name:
Amygdalus communis L.
Family:

Rosaceae

source:

Amygdalus communis L., a species of genus Prunus belonging to the Rosaceae

family grows in subtropical regions, specifically in the Mediterranean area southwest Asia, and
the Middle East The sweet almond tree belongs to this group and produces plenty of clear gum
exudates in red, yellow, and white colors obtained from its trunk, branches, and fruits. The gum
exudates from the tree as a result of a disease known as gummosis or due to mechanical injury
followed by a microbial attack.

Properties:
The physicochemical components and functional properties of the trunk
gum obtained from the almond tree in the region of Sidi Bouzid, southern Tunisia (P. dulcis).
Recently, Mahfoudhi, Sessa, Chouaibi, Ferrari, Donsì, & Hamdi (2014) showed that a lower
concentration of almond gum than that of arabic gum would be needed for optimum
emulsification. In another research, it was suggested that using almond gum as an edible
coating would enhance the shelf life of sweet cherries almond gum was reported to delay the
ripening process of tomato.

Reference:
Rezaei, A., Nasirpour, A., & Tavanai, H. (2016).
Fractionation and some physicochemical properties of almond gum (Amygdalus communis L.)
exudates. Food Hydrocolloids, 60, 461-469.