Practical applications of gums and stabilisers in dairy Foods(First Part), The term `hydrocolloids' is commonly used to describe a range of polysaccharides

and proteins that are nowadays widely used in a variety of industrial sectors to perform a number of functions including thickening and gelling aqueous solutions, stabilising foams, emulsions and dispersions, inhibiting ice and sugar crystal formation and the controlled release of flavours,etc.

Proteins  have emulsification and foaming properties

Polysaccharides are used as a water-holding    and Some Hydrocolloidsare used as emulsifying agents e.g.,gum arabic, gelatin.

Food Hydrocolloids:

High-molecular-weight hydrophilic biopolymers that can control microstructure, texture, flavour and shelf-life. Many polysaccharides extracted from plants , seaweeds, microbial sources (agar, carrageen, xanthan..) and gums (gellan, guar, acacia gum) and modified starch or cellulose (chemically or enzymatically).

Stabiliser:

Maintains the homogeneous dispersion of two or more immiscible substances in a food. 

Thickener:

Increases the viscosity of the continuous phase. The size and structure of these large molecules (polysaccharides) create viscosity at fairly low concentrations (usually less than 1%)

Gelling agent:

Forms a network gel by chain-chain, chain-solvent crosslinks

Locust Bean gum (LBG):

 Locust bean gum is milled from the locust bean, also known as the carob bean. It is a branched polysaccharide. Building blocks are α-D-galactopranose, β-D-mannoopranose.

Guar Gum:

Guar gum is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in food, feed, and industrial applications. Building blocks are α-D-galactopranose, β-D-mannoopranose.

Application of LBG and Guar gum: