... widely used in food industry, as a stabilizer, emulsifier, thickener, binder, and film forming agent, etc.2,Health food ... other gels is applied.Gelling property Compared with carrageenan, guar gum, xanthan gum and gelatin etc., KGM has its unique gelling property ... and has a better stability compared to xanthan gum, guar gum and locust bean gum. It can remain its stability without precipitation under ...