blends of low - acetyl gellan gum with xanthan gum and locust bean gum are described . the combination of xanthan gum / locust bean gum modifies the brittleness of the gellan gum gel and provides a useful range and diversity of gel textures which find particular utility in gelled food formulations . in place of locust bean gum , konjak , tara , or cassia gums may be used .