It is obtained from the seeds of the plant Cyamopsis tetragonolobus and is used as a natural plant thickener, gelling agent, and food stabilizer.

It has a neutral odor and taste, and it has its own E number - E412. It is used in small quantities because it is much stronger than commercial thickeners. It binds water and fat molecules, making things thicker and creamier.

It is also used in gluten-free flour blends. With its neutral odor and taste, it enhances textures and is a common ingredient in ice creams. It can be used as a substitute for starch, syrup, and sugar in various jams, cakes, sauces, and syrups.