Galactomannans are a class of polysaccharides consisting of a β-1,4-linked D-mannose backbone with single α-D-galactose side chains attached via 1,6 linkages. They occur naturally in the endosperm of seeds from leguminous plants such as guar, locust bean, and fenugreek. These hydrocolloids function primarily as thickeners, stabilizers, and emulsifiers in food systems due to their ability to form highly viscous solutions in water. The mannose-to-galactose ratio varies by source (typically 1.5:1 to 4:1), influencing solubility and gelling behavior. They are widely used in processed foods, pharmaceuticals, and industrial applications for texture modification and water retention.