Food ingredient reference
Explore technical profiles of food ingredients and how they behave in real food systems. Each guide covers ingredient identity, functional properties, processing behavior, interactions and documented food applications.
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Primary guide
Guar gum is a galactomannan extracted from the endosperm of guar seeds. It hydrates in water to build viscosity and is used to thicken, bind water and stabilize foods. In the EU it is identified as E 412.
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Xanthan gum is a fermentation-derived polysaccharide used in food mainly to control viscosity, suspension, texture, and physical stability.
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Gellan gum is a fermentation-derived polysaccharide hydrocolloid used in food for gelation, stabilization, suspension, texture control, and thickening.
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