Gum

Gums are polysaccharides, which are complex carbohydrates, that are often extracted from plants or produced by bacteria. They are typically soluble or dispersible in water, forming viscous solutions or gels. Common sources include seeds, tree exudates, and seaweed.

Food gums are primarily used as thickeners, stabilizers, and emulsifiers in a wide variety of foods. They improve texture, prevent ingredients from separating, and create a smoother mouthfeel. Gums are frequently found in baked goods, dairy products, sauces, dressings, and confectionery.

In the US, many food gums are Generally Recognized As Safe (GRAS) by the FDA or approved as food additives. International bodies like JECFA and EFSA have also evaluated many gums. At typical consumption levels, they are considered safe and contribute dietary fiber. Some gums may cause mild digestive upset in sensitive individuals if consumed in very large quantities.