Strategy To Identify And Quantify Polysaccharide Gums In Gelled Food Concentrates (Vol 166, Pg 42, 2015)

•Xanthan gum and locust bean gum (LBG) were determined in gelled food concentrates.•The gums were identified by a combination of PCR, NMR, and enzymatic fingerprinting.•Xanthan gum was quantified by monosaccharide analysis.•LBG was selectively quantified by enzymatic fingerprinting using endo-β-mannanase.•Recoveries for xanthan gum and LBG were 87±16% and 70±6%, respectively.