The term 'thermoreversible gum' therefore refers to a gum the gel of which is thermoreversible or contributes to the formation of thermoreversible gels with κ-carrageenan.
Mannan gums (e.g., locust bean gum, konjac gum, and tara gum) which have a synergistic gelling effect with κ-carrageenan can be added to increase gel strength and elasticity.