LAUSR

Abstract Over the past few decades scientists have paid special attention to studying novel and natural polysaccharides due to the growing demand for ready meals, public awareness about the importance of natural fibers in the daily diet, as well as their wide range of applications especially in foods, pharmaceuticals and herbal medicines. Moreover, they are preferred to the biotechnologically produced ones as they are usually non-toxic, natural, biodegradable, biocompatible and ecologically friendly. Persian gum is one of these potential novel hydrocolloids which has been introduced and studied during the past few years. As well as outlining its botanical source, this review uses Persian gum as an example of the types of characterization that are necessary for such a new polysaccharide: physicochemical, structural, rheological, functional properties, interaction with other macromolecules (proteins and polysaccharides), as well as highlighting its key possible applications in foodstuffs.