Gums and stabilisers, without the guesswork.

What it is: A fibre pulled from brown seaweed such as kelp. It swells in water into a thick gel.

What it does: Soaks up water and sets into a gel. That stops oil and water splitting, and keeps ice crystals out of ice cream.

Where you may see it: Ice cream and frozen puddings, mousses, dressings, fruit yoghurts, bakery fillings and processed cheese. Labels list it as E400.

What it is: The sodium salt of alginic acid. It is a natural fibre from brown seaweed, dried into a powder.

What it does: It dissolves in water to form a thick gel. With calcium it sets firm without heat.

Where you may see it: Ice cream, dairy desserts, salad dressings, sauces, canned fruit and formed fish products like scampi. Also coats loose fruit and veg.

What it is: The potassium salt of seaweed fibre. It swells in water into a thick gel.

What it does: Binds water. With calcium it sets into a firmer gel, so shaped meat and fish hold together.

Where you may see it: Dairy desserts, ice cream, dressings, fruit fillings, sauces, restructured meat and fish, and low-fat spreads. Labels list it as E402.

What it is: The ammonium salt of alginic acid, a natural polysaccharide from brown seaweed. Dissolves in cold water.

What it does: Thickens and stabilises liquids by forming a gel network, stopping ingredients separating.

Where you may see it: Desserts, ice cream, frozen confections, dressings, sauces, bakery fillings and some dairy. Label: ammonium alginate or E403.

What it is: A gelling agent made from brown seaweed. It sets and firms the texture of processed foods.

What it does: It links up with calcium to form a firm gel. That thickens sauces and binds shaped fish and meat.

Where you may see it: Formed fish fillets, sliced meat, tinned fruit and veg, bakery fillings and dairy desserts. Labelled E404.

What it is: Seaweed alginate modified with propylene glycol so it keeps working in acidic foods.

What it does: Thickens, stops oil and water separating, and keeps beer foam standing.

Where you may see it: Salad dressings, mayonnaise-style sauces, beer, fruit drinks, ice cream and cake toppings. Labelled propylene glycol alginate or E405.

What it is: Also called agar-agar, a gelling substance taken from red seaweed.

What it does: It soaks up water and sets into a firm gel. That gel holds its shape at room temperature, unlike gelatine.

Where you may see it: Dessert jellies, fruit gels, jam, dairy-free cheese and yogurt. Also ice cream and canned fish in aspic. Labelled agar or E406.

What it is: A fibre taken from red seaweed, used to thicken and set food.

What it does: Thickens, gels and stabilises. Stops liquids separating and gives a smooth, set texture without adding fat.

Where you may see it: Plant milks, squirty cream, chocolate milk, ice cream, jellies, cottage cheese and follow-on baby milks. Labelled carrageenan or E407.

What it is: A thickener from red seaweed, a less refined cousin of carrageenan.

What it does: Forms a gel that thickens, stops fat and water separating, and gives a creamy feel.

Where you may see it: Chocolate milk, UHT cream, ice cream, evaporated milk, processed meat, low-fat spreads and plant milks. Labelled E407a.

What it is: A plant thickener made from ground carob tree seeds. It is in the same gum family as guar gum.

What it does: It swells in water to thicken liquids and stop things separating. It also stops ice crystals forming in frozen food.

Where you may see it: Ice cream, cream cheese, dressings, yogurt, gluten-free bread and anti-reflux baby milk. Labelled locust bean gum, carob gum or E410.

What it is: A fibre ground from the seeds of the guar bean. The bean is a legume, grown mainly in India and Pakistan.

What it does: It swells in water to thicken and stabilise foods, and adds soluble fibre that slows digestion.

Where you may see it: Ice cream, yogurt, cream cheese, salad dressings, soups, gluten-free bread and some baby formula. Labelled guar gum or E412.

What it is: A natural gum from the dried sap of Astragalus shrubs. They grow across the Middle East and western Asia.

What it does: Thickens and stabilises food, and holds up better than most gums in heat and acid.

Where you may see it: Salad dressings, sauces, confectionery, ice cream, baked goods and pie fillings. Labelled gum tragacanth or E413.

What it is: A natural gum from the sap of African acacia trees. In food it acts as a soluble plant fibre.

What it does: Thickens and stabilises food. It coats oil droplets to stop them separating, and stops sugar crystallising in sweets.

Where you may see it: Jelly and gummy sweets, sugar-coated chocolates, wine gums, soft drinks, beer and chewing gum. Labelled gum arabic, acacia gum or E414.

What it is: A thickener made by fermenting sugar with bacteria, then dried into a powder.

What it does: Thickens sauces, dressings and drinks and stops ingredients separating, even in tiny amounts.

Where you may see it: Salad dressings, ketchup, mayonnaise, pasta sauces, soups, ice cream, fruit juices and gluten-free bread. Labelled xanthan gum or E415.

What it is: A dried gum tapped from the bark of the Sterculia urens tree in India. It swells in water without dissolving.

What it does: Swells to many times its dry size. It thickens and holds food together, even in sour foods.

Where you may see it: Ice cream, frozen desserts, cheese spreads, dressings, sauces, meringues and whipped toppings. Label: karaya gum or E416.

What it is: A plant fibre ground from the seed of the tara tree, grown mainly in Peru.

What it does: It dissolves in water to thicken and stabilise food. It also slows ice crystals forming in frozen food.

Where you may see it: Ice cream, frozen desserts, dressings, sauces, soups, processed cheese, gluten-free baking and ready meals. Listed as E417.

What it is: A gelling and thickening agent made by fermenting sugar with a bacterium.

What it does: It dissolves in hot water and sets into a gel as it cools. It keeps cocoa and other bits evenly spread in drinks.

Where you may see it: Plant based milks, chocolate milk drinks, jelly sweets, sauces, salad dressings and flavoured waters. Labelled gellan gum or E418.