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
seaweedAlginic acid (E400), from
seaweedBeta-glucan, from
oat or
barley branCarrageenan (E407), from
seaweedChicle 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
fermentationGlucomannan (E425), from the
konjac plant
Guar gum (E412), from
guar beansGum arabic (E414), from the sap of
acacia treesGum 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 treeMastic gum, a chewing gum from ancient Greece obtained from the mastic tree
Psyllium seed husks, from the
Plantago plant
Sodium alginate (E401), from
seaweedSpruce gum, a chewing gum of American Indians obtained from
spruce treesTara gum (E417), from the seeds of the
tara treeXanthan gum (E415), produced by bacterial
fermentation
See more at Wikipedia.org...
Gomme naturelle
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