Natural gum

Vegetable gums are polysaccharides of natural origin, which are able to greatly increase the viscosity of a solution even at low concentrations. In the food industry, they are used as thickeners, gelling agents and stabilizers.

Some examples of plant gums are:

  • Agar
  • Alginic acid
  • Alginate
  • Chicle, a former base for chewing gum
  • Dammar
  • Marshmallow extracts
  • Gellan ( E 418 )
  • Guar gum (E 412)
  • Gum arabic (E 414)
  • Rubber from plantain core furs
  • Gum from spruce sap, chewing gum Native American
  • Locust bean gum ( E 410 )
  • Karaya (E 416)
  • Konjac flour (E 425), derived from the konjac root
  • Mastic, a chewing gum from ancient Greece
  • Tara gum ( E 417 )
  • Tragacanth ( E 413 ) from Astragalus ( scientific name)
  • Xanthan (E 415 produced by bacterial fermentation )
  • Food Chemistry
Stabilizer (chemistry) Manilkara chicle Dammar gum
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