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Natural gum

Natural gums are polysaccharides of natural origin, capable of causing a large viscosity increase in solution, even at small concentrations. In the food industry they are used as thickening agents, gelling agents, emulsifiers and stabilisers.

Examples include:

  • Agar (E406), obtained from seaweed
  • Alginic acid (E400), from seaweed
  • Beta-glucan, from oat or barley bran
  • Carrageenan (E407), from seaweed
  • Chicle gum, an older base for chewing gum obtained from the chicle tree
  • Dammar gum, from the sap of Dipterocarpaceae trees
  • Gellan gum (E418), produced by bacterial fermentation
  • Glucomannan (E425), from the konjac plant
  • Guar gum (E412), from guar beans
  • Gum arabic (E414), from the sap of acacia trees
  • Gum ghatti, from the sap of Anogeissus trees
  • Gum tragacanth (E413), from the sap of Astragalus shrubs
  • Karaya gum (E416), from the sap of sterculia trees
  • Locust bean gum (E410), from the seeds of the carob tree
  • Mastic gum, a chewing gum from ancient Greece obtained from the mastic tree
  • Psyllium seed husks, from the Plantago plant
  • Sodium alginate (E401), from seaweed
  • Spruce gum, a chewing gum of American Indians obtained from spruce trees
  • Tara gum (E417), from the seeds of the tara tree
  • Xanthan gum (E415), produced by bacterial fermentation
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Natural_gum". A list of authors is available in Wikipedia.
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