Abstract

The term gum most often refers to natural and modified polysaccharides, other than starches and modified starch products, that thicken or gel aqueous systems. Polysaccharides that comprise the category of substances called gums have a variety of structures and impart a variety of functionalities, in addition to thickening and gelation. Common commercial polysaccharidic gums are algins, carboxymethylcelluloses, carrageenans, gellan, guar gum and modified guar gums, gum arabic, hydroxyethylcelluloses, hydroxypropylmethylcelluloses, locust bean (carob) gum, methylcelluloses, pectins, welan, and xanthan.