NANP Board Practice Exam

The correct answer highlights the types of gums specifically derived from seaweeds. Agar, carrageenan, and alginic acid are all extracted from various species of algae and seaweeds, making them unique among the listed options. Agar is commonly sourced from red algae and is often used as a thickening agent in food and microbiological applications. Carrageenan, also derived from red seaweeds, is widely used as a stabilizer and thickener in dairy products and meat. Alginic acid is obtained from brown algae and serves various roles, including as a thickening agent and emulsifier in food products. The other options contain gums derived from different plant sources or tree resins rather than from seaweeds. Thus, looking for gums originating specifically from marine organisms leads directly to agar, carrageenan, and alginic acid as the correct response.