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@article{198923,
        author = {Mr. Suraj M. Ambale and Shweta S. Patil and Saieshwari S. Gaikwad and Swaraj R. Gurav and Sanket S. Sonavale and Sanika k. Magdum and Shobhraj B. Malavi and Pratik P. Maske},
        title = {Gum Ghatti: A Comprehensive Review on its Physicochemical Dynamics, Pharmaceutical Applications, and Future Horizons.},
        journal = {International Journal of Innovative Research in Technology},
        year = {2026},
        volume = {12},
        number = {11},
        pages = {12290-12294},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=198923},
        abstract = {The gum produced in India using natural tree exudate is described in this chapter. The exudate gum has a glassy appearance and can be transparent white or dark red in color, depending on whether it is a nodule or a spiro. The chapter then discusses the botanical origin of gum ghatti as well as recent discoveries concerning its structure. It is directly compared to gum arabic in terms of its solubility, sugar composition, protein content, molecular weight, viscosity, and emulsification efficiency. The present regulatory status of gum ghatti is described, along with a number of culinary and other uses.},
        keywords = {Gum Ghatti, Natural polysaccharide, Hydrocolloid, Emulsifying agent, Physicochemical properties, Hydrogel, Wastewater treatment, Nanotechnology.},
        month = {April},
        }