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To evaluate the potential use of mesquite (Prosopis chilensis (Mol) Stuntz) seed gum, the behaviour of the gum was studied using two extraction methods (alkaline and acid), different pH values, two concentrations (0.2 and 0.4% w/v) and different temperatures. The capacity of the gum to stabilise food foams was also evaluated. The alkaline extraction yield (24.9%) was higher than the acid extraction yield (17.7%). Owing molecular to hydrolysis caused by the acid, acid extraction resulted in a lower protein content. Gum from acid extraction had a higher viscosity than that from alkaline extraction at all temperatures investigated (10, 20, 30, 40, 50 and 60 • C). There were no significant differences between the viscosities of mucilage dispersions at the different values of pH studied (3.0, 4.0 and 5.0). The addition of extracted mesquite gum (obtained by either method and at either concentration studied) to egg white foam provided a higher stability and decreased the liquid drainage and collapse of the foam.

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