Other available natural gums:

Guar gum is used as stabilizer, thickener and emulsifier in foodstuffs as dairy products, sauces, dietary products, meat products, confectionery and others, in conditions of good manufacturing practice (GMP) established in the General Standards for Food Additives (GSFA) Codex  Preamble.

White to yellowish white, nearly odourless powder. It comes from the milled endosperm of  “Cyamopsis tetragonolobus” (Fam. Leguminosae). It consists of galactomannan and has a galactose-mannose ratio of 1:2. It is therefore considered a natural product. 

Xanthan gum is used as stabilizer, thickener, emulsifier and gelling agent (in binary systems with locust bean gum forming elastic gels). Its pseudoplastic character, the high resistance to pH and temperature variations and the compatibility with the most of salts present in foodstuffs make it suitable to use it in juices, drinks, dressings, dairy products, sauces, confectionary products, syrups etc.

A high molecular weight polysaccharide gum produced by a pure-culture fermentation of a carbohydrate with Xanthomonas campestris.