Due to the high demand (consumers and regulatory authorities) on elimination or reduction of ‘additives’ in food and other health related products, there is increasing interest on natural macromolecules or hydrocolloids such as gums. Gum Tragacanth (GT) is a multifunctional exudate gum with unique thickening, emulsifying, viscosity improving, stabilizing, gelling and structuring capabilities. Owing to its distinctive functionality, it has been extensively used in low-fat or non-fat food formulations, colloid-based products, edible films and coatings and (nano) encapsulation of food ingredients. This review provides the comprehensive information on its physicochemical, structural and functional characteristics with a particular focus on its application in foods.

由于（消费者和管理当局）对消除或减少食品和其他健康相关产品中的“添加剂”的需求很高，因此人们对天然大分子或水胶体（例如树胶）的兴趣日益增加。口香糖胶（GT）是一种多功能渗出胶，具有独特的增稠，乳化，粘度改善，稳定，胶凝和结构化功能。由于其独特的功能性，它已被广泛用于低脂或脱脂食品配方，胶体产品，可食用薄膜和涂层以及食品成分的（纳米）封装。这篇综述提供了有关其理化，结构和功能特性的全面信息，尤其是其在食品中的应用。