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Plant-Based Gelatin Alternative: Gum Tragacanth

Researchers have explored gum tragacanth as a plant-based alternative to gelatin in edible films. By experimenting with different ratios of gelatin and gum tragacanth, they identified a 3:1 ratio as optimal for maintaining the gel-like structure of gelatin. However, the addition of gum tragacanth increases porosity, making the films more susceptible to water and saline penetration. While not a complete replacement, this partial substitution represents progress toward sustainable food packaging solutions.

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