Abstract:

Food gums play a significant role in the food industry. For more efficient, economical and scientific use of
food gums, it is essential to have a thorough understanding of these food ingredients. Based on this statement, this paper
summarizes the gelling mechanism and synergistic interaction of gelatin, carrageenan, sodium alginate, and xanthan gum
with the aim to offer some guidance for the application in food processing and production.

Key words: food gums, gelling mechanism, synergistic interactions