Unicamp researchers develop industrial use for cashew gum

Researchers at the University of Campinas (Unicamp) have developed a technology to transform cashew gum into a functional industrial ingredient. Led by Professor Marcelo Cristianini and researcher Bruna Castro Porto from the Faculty of Food Engineering (FEA), the team created a process to physically modify the gum extracted from the cashew tree stem.

This physical modification enhances the gum's ability to act as an emulsifier, similar to the widely used gum arabic. Emulsifiers are essential for stabilizing mixtures that typically do not combine, such as oil and water. The development aims to provide a renewable, domestic alternative to gum arabic, which is subject to international market price fluctuations and availability issues.

Because the modification is physical rather than chemical, it may offer regulatory advantages by avoiding the need for new ingredient labeling. Beyond the food industry, the modified cashew gum has potential applications in cosmetics and personal care products. The research was supported by funding from the São Paulo Research Foundation (FAPESP) and has already attracted interest from the company Symrise.