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Natural gums are polysaccharides of natural origin, capable of causing a large increase in a solution's viscosity, even at small concentrations. They are mostly botanical gums, found in the woody elements of plants or in seed coatings.
They are used in the food industry as thickening agents, gelling agents, emulsifying agents, and stabilizers, and in other industrial adhesives, binding agents, crystal inhibitors, clarifying agents, encapsulating agents, flocculating agents, swelling agents, foam stabilizers, etc.
- Natural gums obtained from seaweeds:
- Natural gums obtained from non-marine botanical resources:
- Guar gum (E412), from guar beans
- Locust bean gum (E410), from the seeds of the carob tree
- Beta-glucan, from oat or barley bran
- Dammar gum, from the sap of Dipterocarpaceae trees
- Glucomannan (E425), from the konjac plant
- Psyllium seed husks, from the Plantago plant
- Tara gum (E417), from the seeds of the tara tree
- Natural gums produced by bacterial fermentation:
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