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Many leguminous seeds contain galactomannans of related structures. Guar gum, Locust Bean Gum (LBG or carob seed gum), Phyllium Tamarind and Tara gum belong to this group of polysaccharides.

They are commonly used as thickening and stabilizing agents. Phyllium powder has also found its way to being used as a soluble fiber in most food products. The synergy of LBG and Xanthan gum or kappa carrageenan would produce a resilient and cohesive gel and LBG.

· Ice-cream and related products · Pet-food · Sterilized soups
· Sauces and salad dressings · Beverage · Deep frozen foods
· Bread & bakery products · Noodles · Jelly

Guar Gum
Extracted from the endosperm of the seed of Cyamopsis tetregonolobus. It is indigenous to NW India and Pakistan.

The locust bean gum or Ceratonia Siliqua is cultivated along the Mediterranean shore (Spain, Greece, Italy, North-Africa). LBG is only partially soluble in cold water and to develop full functionality it must be heated.

Phyllium Seed Husk Powder
The phyllium powder is the seed of the weed, Plantago Ovata which has been used as an important laxative for centuries in India. It can absorbs up to 50 times its weight in water and has been used to reduce blood glucose levels and lower chelesterol. It is also used widely as a soluble fiber in most food products.

Tamarind Gum
Tamarind gum is extracted & isolated from the seed of Tamarindus Indica, widely grown in South East Asia which is a natural polysaccharide. It has thickening, suspending, emulsifying and gelling agents & and prevents ice crystal from growing. Its main applications in processed foods are sauces, dressing, ice cream, jelly, drinks etc.

Tara Gum
Tara gum is derived from the tara bush. Caesalpinia Spinosa is indigenous to Equator and Peru and is grown in Kenya. The gum obtained is similar in viscosity to guar and LBG and used partly as LBG replacer currently.