Stabilizers & Gums

Additive

Texture Modifiers

Overview

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)

<2% Unbleached Natural Cellulose to Prevent Caking),Carboxmethylcellulose.,Carnauba Wax Cellulose Gum),Carrageenan and Carob Bean Gum.,Carrageenan and Locust Bean Gum,Carrageenan and Propylene Gylcol. Bleached Wheat Flour,Carrageenan. Candy Blend-sugar,Carrageenan). Contains Less Than 2% of the Following: Artificial Colors Including Yellow 5 and Yellow 6,Carrageenan. Natural Flavor,Carrageenan) Natural Identical Cream Flavour,Carrageenan Potassium Lactate,Carrageenan Red 40and 38 more...