Cashew Tree Gum A Scientific and Technological Review

Cashew gum can be obtained from the exudate released from the stem of the species "Anacardium occidentale", commonly called cashew tree, a tree typical of Brazil and subtropical countries. It is a heteropolysaccharide complex that after hydrolysis presents a high content of monosaccharides with a varied composition depending on its origin. Due to its biological origin, the ability to form gels and the fact that it has properties similar to synthetic polymers, it is a great option for the application in several sectors of industry. In the food industry it can be used as a thickener and a stabilizer for juices, an emulsifier in salad sauces, a stabilizer in the emulsions of meats such as sausage, and in food compositions containing chocolate. In the manufacture of pharmaceuticals it may be used as an agent for suspending, emulsifying, disintegrating, binding, gelling, tabletting drugs with release control and also as a mucoadhesive agent. In medicine, studies also indicate a phytotherapeutic potential in the reduction of blood pressure and even in some types of cancer.