Recommendation for thickening agent for use in basil seed drink, to prevent seeds from collecting at the bottom I was wondering what might be a good choice for a flavorless and clear thickening/gelling agent for use in a home made basil seed drink.

I am trying to imitate the commercially available basil seed drink products which mention a 'gelling agent' of sorts in the ingredients list and as such have a higher viscosity than regular water, which allows the seeds to be suspended in the liquid rather than sink and collect at the bottom of the container.

I was hoping to find recipes and ingredients which would not have any adverse or notable effects on health or detract from the flavorless nature of the basil seeds themselves.

I would really appreciate any thoughts and recommendations.

Many thanks
I use xanthan gum to thicken dressing.  Not sure how it would work in a drink.