Gum (guar, konjac, xanthan)

Gums are high molecular weight carbohydrates of natural origin, isolated from resin, juice, tuberous parts of plants or produced by microorganisms. Gum acts as a thickener, stabilizer in foods that require a specially formed structure or texture. Gums increase the viscosity of food products, allow to obtain food products with the desired consistency, improve and maintain the structure of products, while having a positive effect on taste perception.