The influence of temperature, sucrose and lactose on dilute solution properties of basil (Ocimumbasilicum) seed gum.

Hydrocolloid interactions with solvent/cosolutes play a vital role in the resolution of their functional properties. Basil seed gum (BSG) is a plant-derived hydrocolloid which has been found many applications in food formulations as stabilizer, emulsifier, thickener and gelling agents. Sucrose and lactose are the most effective sugars in textural and sensorial properties of bakery and dairy products which adding them to solutions containing hydrocolloids can be helpful to approach a proper formula.