**7. Conclusion**

Gums have incredible versatility and are a rich source of innovation in food formulations and elaborations in the industry. They can be used both in isolation and in mixtures and can be modulated to deliver not only taste and nutrition, but also a new consumption experience, whether due to texture or applied technology. It is important that new sources of these carbohydrates are increasingly known, as there is still much to explore in this area.

#### **Acknowledgements**

The authors acknowledge *Conselho Nacional de Desenvolvimento Científico e Tecnológico* (CNPq, Brazil) for the financial support and *Coordenação de Pessoal de Nível Superior* (CAPES, Brazil), University of Pará State (UEPA) and Federal University of Pará (UFPA).
