Natural gum

They are mostly botanical gums, found in the woody elements of plants or in seed coatings.

When consumed by humans, many of these gums are fermented by the microbes that inhabit the lower gastrointestinal tract (microbiome) and may influence the ecology and functions of these microscopic communities.

[1][2] Humans have used natural gums for various purposes, including chewing and the manufacturing of a wide range of products – such as varnish and lacquerware.

Before the invention of synthetic equivalents, trade in gum formed part of the economy in places such as the Arabian peninsula (whence the name "gum arabic"), West Africa,[3] East Africa (copal) and northern New Zealand (kauri gum).

Examples include (with E number food additive code):