Locust bean gum and xanthan gum are most commonly used.

刺槐豆胶和黄原胶最常用。

Chewing gum, like other true gums is derived from plants, but xanthan gum is produced by bacteria, which release it as a waste product during fermentation.

口香糖和其他真正的树胶都是来自于植物，但是黄原胶是由细菌产生的，细菌在发酵过程中将其作为废物释放出来。

Like xanthan gum, carrageenan is a long, complex polysaccharide and it's curvy helical structure makes it particularly good at binding not only with water, but also with proteins.

像黄原胶一样，角叉菜胶是一种长而复杂的多糖，它弯曲的螺旋结构使它不仅能与水结合，还能与蛋白质结合。

So citric acid is mass-produced much like xanthan gum and carrageenan are, but instead of being pooped out by bacteria, or mulched out of seaweed, it's excreted by mold.

柠檬酸是大量生产的，就像黄原胶和卡拉胶一样，但是柠檬酸不是被细菌排泄出来的，也不是被从海藻中磨出来的，而是被霉菌排泄出来的。

So if you're making a burger out of soy beans or a salad dressing without oil, xanthan gum will fill in the spots where the fat used to be so your food feels like what your mouth is expecting.

所以如果你用大豆做汉堡或者不用油的沙拉酱的话，黄原胶会填补脂肪曾经存在的地方，这样你的食物吃起来就像你的嘴所期望的那样。