What are stabilizers & gums?
Stabilizers are food additives that maintain the uniform dispersion of ingredients in a food product, preventing separation, sedimentation, or crystallization over time. Common stabilizers include guar gum, locust bean gum, xanthan gum, pectin, cellulose derivatives, gelatin, and carrageenan. These ingredients work alongside emulsifiers and thickeners to create the consistent textures and appearances that consumers expect in processed foods, and they are frequently found in ultra-processed food formulations where product stability during extended storage and distribution is a key manufacturing requirement.
91,018 products in our database contain stabilizers & gums. 49,497 of them (54%) are Level 4, the most processed of our four levels.
Which foods contain stabilizers & gums?
Stabilizers are used in ice cream, frozen yogurt, chocolate milk, plant-based milks, salad dressings, cream cheese, sour cream, whipped cream, puddings, pie fillings, jams and jellies, infant formula, beer, and gluten-free baked goods.
Santa Barbara, Mango Salsa with Peach, Medium
The Original Caesar Dressing
Glutino, Gluten Free Crackers, Cheddar
Family Recipe Italian Dressing
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Margarita & Lime White Corn Tortilla Chips
Spicy Ranch
Italian Reduced Fat Dressing
House Italian Made with Peramesan Cheese
Organic Ice Cream Bars
Deli Fresh Chipotle Seasoned Chicken Breast
Peanut Butter Ice Cream with Peanut Butter Cups, Peanut Butter Cup
Crackers, Real Cheddar Cheese
Crackers, Cheddar Cheese
Sun Better Do Bites Chocolate Enrobed Cookie Dough, Sun Better
Progresso Traditional Homestyle Chicken Soup
Bisquick Gluten Free Pancake & Waffle Mix
El Mexicano, Sour Cream
Food Lion, Jelly, Apple
Kroger, Jelly, Concord Grape
Kroger, Apple Jelly
Great Value, Strawberry Preserves, Strawberry
Kroger, Squeezable Jelly, Grape
Thai Kitchen, Dipping & All-Purpose Sauce, Sweet Red Chili
Kroger, Original Coffee Creamer
Great Value, Cashews, Honey Roasted
Sylvia's Restaurant, Sweet & Sassy Cookin', Dippin' & Moppin' Sauce
Lowes Foods, Concord Grape Jam
Mammoth Pecans
Roland, Balsamic Vinegar of Modena, Fig Glaze
Simply Vanilla Frozen Dairy Dessert Layered Between Two Chocolaty Wafers Sandwiches, Simply Vanilla
Blue Bunny
Belgioioso, Freshly Shaved Parmesan Cheese
Plum Preserves
Tortilla Triangles
Crofter's, Organic Premium Spread, Apricot
Crofter's, Just Fruit, Organic Spread, Raspberry
St. Dalfour, 100% Fruit Spread, Red Raspberry, Pomegranate
Mexican Restaurant Style Corn Tortilla Chips
Colonna, Imported Parmesan Grated Cheese
Concord Grape Spread
Natural Spread
St. Dalfour, Golden Peach Fruit Spread
Freshly Grated Parmesan Cheese
St. Dalfour, Deluxe Marmalade Spread, Orange
Green Valley Organics, Grade a Low Fat Yogurt, Plain
Peach Preserve
Premium Quality Xanthan Gum
Hodgson Mill, Xanthan Gum
Italian Sausage, Ravioli
Gourmet Fresh Heavy Whipping Cream
Xanthan Gum
Premium Guar Gum
Passion Fruit Mango Gourmet Sorbet, Passion Fruit Mango
Xanthan Gum Pure Powder
Balsamic Glaze
Giusto Sapore
Organic Parmesan Cheese Shreds
Mozzarella Finely Shredded Low-Moisture Part-Skim Mozzarella Cheese, Mozzarella
Colby Jack Colby & Monterey Jack Cheese Blend, Colby Jack
Agar Pure Powder
Agar Powder
Now Real Food
Black Tea Flavor Instant Boba Pack, Black Tea
Os Bubble
Also known as
Stabilizers & Gums can appear in ingredient lists under several names. If you see any of the following, this is the ingredient family you are looking at:
Function
Stabilizers maintain the physical structure and consistency of food products during manufacturing, distribution, storage, and consumption. In frozen desserts, they control ice crystal formation during temperature fluctuations. In beverages, they keep particles suspended and prevent settling. In dairy products, they prevent whey separation (syneresis). Stabilizers also improve freeze-thaw stability, control moisture migration in multi-component foods, and maintain the body and texture of reduced-fat products that lack the structural contribution of fat.
Sources
Stabilizers are derived from diverse natural sources and may undergo varying degrees of processing. Guar gum is extracted from guar bean (Cyamopsis tetragonoloba) endosperm. Locust bean gum comes from carob tree (Ceratonia siliqua) seeds. Xanthan gum is produced through bacterial fermentation of sugars by Xanthomonas campestris. Pectin is extracted from citrus peels or apple pomace through acid hydrolysis. Gelatin is produced by controlled hydrolysis of collagen from animal bones, hides, and connective tissues. Cellulose-based stabilizers like carboxymethyl cellulose (CMC) are chemically modified from plant cellulose.
Health considerations
Most stabilizers are classified as GRAS or approved food additives by the FDA. Many plant-based stabilizers are soluble dietary fibers. Gelatin is derived from animal collagen and is not suitable for vegetarian or vegan diets. Carrageenan has been the subject of scientific review, and the FDA has maintained its approved status as a food additive. Individual tolerance to gum-based stabilizers varies.
This information is for educational purposes only and does not constitute medical advice.
Regulatory
Stabilizers are regulated as food additives by the FDA, with many classified as GRAS. The EU assigns specific E-numbers to each stabilizer and sets maximum usage levels for different food categories. Organic food standards restrict the use of certain stabilizers. The FDA has reviewed the safety of carrageenan and maintains its approved status, while the National Organic Standards Board has discussed its use in organic products. Gelatin has no specific FDA usage limits.