Abstract Persian gum is an exudate polysaccharide from the trunk and branches of wild almond tree which has recently attracted the attention of many researchers owing to its unique properties and the diverse possible applications it may find in the food industry. This article provides a comprehensive review on the physicochemical, structural and functional characteristics ( e . g ., emulsifying properties) of the gum and introduces a number of attempts made with the view to use it for improving the flow behavior, texture or shelf life stability of food products.

中文翻译：

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波斯胶：对其理化和功能特性的全面回顾

摘要 波斯胶是一种来自野生扁桃树干和树枝的分泌物多糖，由于其独特的性质和在食品工业中的多种可能应用，近年来引起了许多研究人员的关注。本文全面回顾了口香糖的物理化学、结构和功能特性（例如，乳化性能），并介绍了为改善流动行为、质地或保质期稳定性而进行的许多尝试。的食品。