The disclosure provides a stable liquid composition of less than 7500cP comprising an edible gum/s and viscosity inhibiting carriers, for adding to a hot or cold foodstuff to increase the viscosity of the foodstuff to greater than 400cP.wherein the composition comprises at least one non-starch based edible gum selected from the group consisting of guar gum, xanthan gum, agar, alginic acid, sodium alginate, beta glucan, carrageenan, gum Arabic, gum tragacanth, locust bean gum, methylcellulose, hydroxypropylmethylcellulose, gum ghatti, gum karaya, pectin, larch gum, fucellaran, gelatin and gellan gum and at least one viscosity inhibiting carrier selected from the group consisting of concentrated sugar solution, fruit or vegetable juice concentrate, invert sugar, concentrated polydextrose solution, sorbitol, vegetable oil, triacetin and lecithin. The disclosure also provides a method of manufacturing the liquid composition and method of using the composition to thicken foodstuff.
