Locust bean gum is a galactomannan containing one part mannose and four parts galactose. However, there are non-random distributions of galactose side chains along the mannan backbone, and up to ten contiguous units of mannan cannot be substituted. The mannose-free regions of the locust bean gum are capable of attaching to the regular helical structures within the kappa carrageenan network during cooling. Thus, hot solutions of kappa carrageenan and locust bean gum form strong, elastic gels with low syneresis when they are cooled below 50±60 0C.