Konjac And Xanthan Gums

Konjac gum is a soluble fiber derived from the root of the konjac plant, native to Asia. Xanthan gum is a polysaccharide produced by the fermentation of sugar by a specific bacterium. Both are often used together in food products.

These gums are primarily used as thickeners and stabilizers in foods. They help improve texture and prevent ingredients from separating, especially in low-fat or vegan products. You can find them in items like dairy alternatives, dressings, sauces, and baked goods.

Both konjac and xanthan gums are generally recognized as safe (GRAS) by the FDA for use in food. They are primarily dietary fibers that can contribute to feelings of fullness. Regulatory bodies like JECFA and EFSA have evaluated these gums and found them to be safe for consumption within typical dietary levels. Research has not shown significant adverse health effects from consuming these gums at levels found in food.