Recently, studies have expanded our

Recently, studies have expanded our understanding of naturally derived gums or exudates and their potential for industrial application in food, cosmetics, and pharmaceuticals [1]. In response to the introduction of a wide range of applications for natural gums in consumer goods, demand and increased prices have prompted researchers to seek new sources of gums. Fenugreek (FG), locust bean (LBG) and guar gum (GG) are naturally derived galactomannan hydrocolloids with characteristic differences in the ratios of galactose (G) and mannose (M) subunits [2]. Although LBG and GG are widely used in foods as thickeners and stabilizers, FG is comparatively primitive, and more research regarding rheological and physicochemical properties is needed to assist in developing a wide-spread application in food and non-food systems. The galactomannans are seed endosperm polysaccharides of plants belonging to the Leguminosae family [3]. Their structure consists of linear chains of (1→4) linked β-dmannose residues (M), where some of the M residues carry a single residue of α-dgalactose attached by a (1→6) glycosidic bond. The major difference between galactomannan structures from these gums is the mannose to galactose (M:G) ratio (Fig.1). Typically the M:G ratio for FG is about 1:1, and GG is about 2:1, while for locust bean gum (LBG) the ratio is about 4:1 [1, 4].