Natural food gums, their interactions and synergism effects

Gums are frequently used as thickening and gelling agents in various food product formulations to enhance their shelf life and quality characteristics. Due to their interaction with other components found in complex food matrices, gums may widely affect the structure and functionality of food products. The natural food gums are usually used together in one formulation to maintain a synergistic effect. In this way, the rheological properties of a product could be developed and economical profit may be achieved. This chapter provides detailed information about the natural food gums in food formulation, especially in the rheological aspect a detailed discussion about the interactions and synergism effects of these natural compounds.