Stabilizers & Gums
AdditiveOverview
Stabilizers and gums including xanthan, guar, and carrageenan are hydrocolloids found in 70% of ultra-processed foods. These ingredients require industrial knowledge and equipment for effective use, distinguishing them from traditional thickeners.
491,508
Products contain this
9,482
Ingredient variations
Common forms
Xanthan gum, guar gum, carrageenan, cellulose, pectin
Function
Hydrocolloid gums bind water, prevent separation, and create specific textures at concentrations as low as 0.1%. They provide stability under processing conditions that would destroy traditional thickeners.
Sources
Xanthan gum is produced through bacterial fermentation, guar from legume seeds, and carrageenan from seaweed extraction. Industrial processing creates standardized functionality impossible to achieve naturally.
Health Considerations
Hydrocolloid gums may cause digestive issues in sensitive individuals and are classified as substances of no culinary use under NOVA. Some research suggests effects on gut barrier function.
Regulatory
FDA regulates gums as GRAS with specific purity requirements. Carrageenan safety remains debated despite FDA reaffirmation in 2017.
Common Variations (50 total)
Products Containing Stabilizers & Gums
Showing 12 of 491,508 products, sorted by processing level