Guar gum

Carrageenans or carrageenins are a family of linear sulphated gelatinous extracts of the chondrus crispus seaweed have been used as food additives for hundreds of years,[1] though analysis of carrageenan safety as an additive continues. [2]polysaccharides extracted from red seaweeds.

The guar bean or cluster bean (cyamopsis tetragonolobus) is an annual legume and the source of guar gum. It grows best under conditions with frequent rainfall, but tolerates arid conditions well. [1] 80% of world production occurs in india, but, due to strong demand, the plant is being introduced into new areas.

Guar gum, also called guaran, is a galactomannan. It is primarily the ground endosperm of guar beans. The guar seeds are dehusked, milled and screened to obtain the guar gum.

Gum arabic, also known as gum acacia, chaar gund, char goond or meska, is a natural gum made of hardened sap taken from two species of the acacia tree; Acacia senegal and Acacia seyal. The gum is harvested commercially from wild trees throughout the Sahel from Senegal and Sudan to Somalia, although it has been historically cultivated in Arabia and West Asia.

Xanthan gum is a polysaccharide used as a food additive and rheology modifier [1]. It is produced by fermentation of glucose or sucrose by the Xanthomonas campestris bacterium.

Locust bean gum (also known as carob gum, carob bean gum, carobin, E410) is a galactomannan vegetable gum extracted from the seeds of the Carob tree. It is used as a thickening agent and gelling agent in food technology. It is soluble in hot water.[1].