Karaya gum (CAS 9000-36-6)

Karaya gum, a natural polysaccharide derived from the exudate of Sterculia urens trees, has garnered significant attention in scientific research owing to its unique physicochemical properties and diverse applications. The mechanism of action of karaya gum is primarily attributed to its high molecular weight and branching structure, which imparts excellent thickening, stabilizing, and film-forming properties. In research, karaya gum has found utility in various fields, including food science, pharmaceuticals, and biotechnology. In food science, it serves as a natural thickener, stabilizer, and gelling agent in a wide range of food products, including dairy, bakery, and confectionery items. Its ability to form stable emulsions and enhance the texture and mouthfeel of food products makes it indispensable in food formulation research. Moreover, karaya gum has been explored for its potential as a mucoadhesive polymer in pharmaceutical formulations, particularly in oral mucosal drug delivery systems. Its bioadhesive properties enable prolonged drug residence at the site of application, enhancing drug absorption and bioavailability. Furthermore, karaya gum has been investigated as a biocompatible scaffold material in tissue engineering and regenerative medicine. Its biodegradability, non-toxicity, and ability to support cell attachment and growth make it a promising candidate for constructing tissue-engineered constructs and wound dressings. Overall, karaya gum′s multifunctional properties make it a valuable resource in various research endeavors aimed at developing novel materials and formulations for diverse applications.