ABSTRACT
With the exception of gelatin, food gums, which are also called hydrocolloids, are water-soluble or partially water-soluble polysaccharides. With the exception of xanthan, gellan, and curdlan, which are produced by microorganisms, polysaccharide food gums are obtained from land or marine plant sources. Food gums/hydrocolloids are often the determinants of texture, other quality attributes, stability, and applicable processing methods, even when naturally occurring and not added as ingredients.
