Almond resin is a natural gum recognized for its health benefits, particularly as a natural coolant. This property allows badam pisin to assist in reducing body heat and facilitating weight loss. When immersed in water, the resin can be utilized in various health drinks. This resin is typically available only during the summer season and is dried prior to any culinary applications. This gum is devoid of preservatives and artificial coloring agents. Adding it to your food or beverages can help mitigate pain, digestive disorders, ulcers, and spasms, but it should be consumed in limited amounts. The resin appears as a small rock but expands when soaked in water, generally exhibiting a light brown or pale yellow color with a jelly-like consistency. Badam gondh plays a crucial role in hydrating the body by retaining water. It also contributes to muscle function and helps maintain the body's electrolyte balance. Incorporating it into your daily diet can help prevent dehydration and maintain energy levels.

Some edible and potentially health-beneficial resins include frankincense, myrrh, gum arabic, and certain tree resins like those from Acacia trees (sometimes referred to as edible gum or "gond").

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Resins as a Preservative for Fruits and Vegetables

D. Yuvaraj, B. Suvasini and R. Fouziya

International Journal of Current Microbiology and Applied Sciences

ISSN: 2319-7706 Volume 5 Number 9 (2016) pp. 120-130

[The shelf life period is the main criteria for every food to be fresh and edible for consumption. The main objective of this study is to enhance the durability of fruits so as to store the fruits fresh, import and export without getting spoiled by atmospheric pathogens, moisture, etc which are the route cause for food spoilage. The resins of Prunus amygdalus dulcis and Acacia nilotica were analysed to use as an alternative to waxes that are being coated for preservation. Differential scanning calorimetric analysis and thermogravimetry analysis of the resins showed the stability and degradation of the resins. Results show that resins were stable up to 270-280˚C and hence climatic temperatures will not have any effect on the resins coated on the fruits. Toxicity studies were performed to check the safe levels of the resins and the resins of Prunus amygdalus dulcis and Acacia nilotica possessed 0% and 10% mortality respectively. The fruits were coated with the resins to check their activity to increase their shelf life. It was observed that the fruits coated with Prunus dulcis gum were more desirable compared to those coated with Acacia nilotica gum.]