Xanthan gum is a polysaccharide obtained from the action of a bacterium, Xanthomonas campestris. It is soluble in cold water and is used as a food additive under the code E415 for its thickening and gelling properties to modify the consistency of food.

Commercial pectin (often used to thicken jams and jellies) is extracted from dried apple pomace or dried peels of various fruits. This additive is used as a gelling agent, stabilizer, and coating agent.

Carob gum is a food additive identified with the code E410 in the international classification of food additives.

Agar-agar is a vegetarian and vegan-friendly substance extracted from certain types of red seaweed or algae. It is commonly used in the food industry for its gelling, thickening, and stabilizing proper.

E412, also known as guar gum, is a naturally-derived food additive widely used in the food industry.

E417, also known as tara gum, is a natural food additive extracted from the seeds of the tara tree (Caesalpiniae Spinoza), a tree native to Peru.