Most applications for Fenugreek Gum combine the functionalities of thickening and emulsification. These include soups, sauces and dressings it delivers emulsification, viscosity, body, shine and stability. In dry mixes and batters it can deliver increased overrun/volume by adding structure through baking. In finished baked goods it is known to aid in moisture management to extend shelf life in addition to providing structure and strength. Fenugreek Gum is the most soluble and dispersible of all the major hydrocolloids, aiding in it’s ease of use with a wide variety of processing equipment. The ability of Fenugreek Gum to deliver viscosity is influenced by the presence of soluble cations and electrolytes and the application pH. Although Fenugreek Gum exhibits limited synergies with other carbohydrate polymers for additional functionality, it does compliment the functionality of other hydrocolloids in most applications. The use of Fenugreek seeds has been traced back to 4000 B.C. and seeds were found in the tomb of Tutankhamen. The dried seeds are used frequently in the cuisines of the Indian subcontinent, Turkey, Iran, Egypt and Ethiopia as well as traditional food consumed during the celebration of the Jewish New Year, Rosh Hashana. Components within Fenugreek Seeds contribute to “curry,” “maple syrup,” or “caramel” aroma notes to the powder.