The use of the gums in various foods may affect the following functional properties:

1. Water-binding capacity

2. Rheological properties

3.  Capacity to form film or gel

4. Osmotic pressure

5.  Capacity to bind flavor compounds

6. Hygroscopicity

7. Chemical reactivity

8.  Sweetening and taste enhancement

9. Resorption

These properties have many technological and application capabilities that include thickening, emulsification, stabilization of emulsions and foams flow properties, texture, softness retention, browning, fermentability, control of microbial and enzymatic modifications and stabilization of taste and flavor.