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

Pflanzengummi Gom (substantie) Камедь Natural gum