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Gellan gum is also known as Kaike gum and Jielan gum. The main components are glucose, glucuronic acid and rhamnose in a ratio of 2:1:1, and four monosaccharides are linear polysaccharides composed of repeating structural units. There are acetyl and glyceric acid groups in the natural high acetyl structure, they are all located on the same glucose group, and on average, each repeating structure has a glyceric acid group, and every two repeating structures has an acetyl group. After being saponified with KOH, it is transformed into low acetyl gellan gum. The glucuronic acid group can be neutralized by potassium, sodium, calcium and magnesium salts. It also contains a small amount of nitrogen produced during fermentation production.

Guar Gum Also known as guaran, guar gum is made from legumes called guar beans. It's a type of polysaccharide, or long chain of bonded carbohydrate molecules, and composed of two sugars called mannose and galactose. Guar gum is frequently used as a food additive in many processed foods. It's especially useful in food manufacturing because it's soluble and able to absorb water, forming a gel that can thicken and bind products. Guar gum is a food additive that is used to thicken and bind food products. It's high in soluble fiber and low in calories.

Sodium carboxymethyl cellulose (CMC) is a water-soluble cellulose ether whose solid form is commonly referred to as "sodium cellulose gums" or "cellulose gums". It is produced by the alkali treatment of cellulose from wood pulp and cotton linters, then neutralized with an acid such as acetic acid.

Agar is a polysaccharide extracted from seaweed and is currently one of the most widely used seaweed gums in the world. It has a wide range of applications in many aspects such as food industry, daily chemical industry, biological engineering, etc. The use of agar in food can significantly change the quality of food and improve the quality of food. The price is high. It is characterized by its physicochemical properties such as coagulability and stability. It can form complexes with some substances and can be used as a thickener, coagulant, suspending agent, emulsifier, preservative and stabilizer.