Food gums have an ability to structure water, thereby allowing other ingredients to be dispersed and suspended in the aqueous media.  Food gums can also be used as an emulsifier, which means they disperse fat to allow it to become more water-soluble.  

Food gums perform numerous functions in foods and have little or no flavor, so their use does not change the taste of the food to which it is added.  Additionally, gums are a good source of dietary fiber and can be used in reduced calorie foods to replace fat.  The majority of food gums are considered natural and many also are approved for use in “organic” and “made with organic” foods and beverages.  Food gums are often used in gluten-free foods, since people who cannot tolerate gluten can generally tolerate food gums.  Food gums are non-allergenic and non-toxic.