As awareness grows around the environmental and ethical impact of animal-derived products, scientists are increasingly focused on finding sustainable alternatives for food and pharmaceutical ingredients. One such ingredient is gelatin, a widely used animal protein found in everything from gummy candy to biodegradable packaging.
In a recent study published in Physics of Fluids, researchers from the University of Ottawa have identified gum tragacanth—a natural gum derived from the sap of certain legume plants—as a promising plant-based substitute for gelatin in the creation of edible films.
"Gelatin is incredibly versatile because of its unique microstructure and properties," explained study author Ezgi Pulatsu. "To replace it effectively, we need to replicate both its structure and functionality across various applications."
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Among gelatin’s desirable traits are its transparent, gel-like consistency—qualities that gum tragacanth also exhibits to a degree. To evaluate its performance, Pulatsu and her team developed a series of edible films using different formulations of gelatin and gum tragacanth. Some films layered the two substances, while others blended them directly. The team then tested how these films held up in water and saline environments.
Their experiments revealed that a 3-to-1 ratio of gelatin to gum tragacanth was the most effective in preserving gelatin’s gel-like behavior. However, adding gum tragacanth increased the film’s porosity, which made it more vulnerable to water and saline penetration.
While gum tragacanth is not yet a complete replacement for gelatin, the researchers view their findings as a meaningful step toward more sustainable solutions. According to Pulatsu, the next phase of research will focus on modifying gum tragacanth to enhance its mechanical strength and resistance to moisture, potentially making it viable as a standalone substitute.
"Even partial replacement of gelatin helps reduce our reliance on animal-based products," Pulatsu said. "We are continuing our efforts to achieve full replacement."
Each application presents unique challenges. For instance, in candies, researchers must consider how gum tragacanth affects taste, texture, and appearance. In packaging, flexibility and durability are more critical factors.
"We're excited about the progress we're making and look forward to sharing further results with the scientific and industrial communities," Pulatsu added.