Locust Bean And Xanthan

Locust bean gum and xanthan gum are both common food additives used to thicken and stabilize foods. Locust bean gum comes from the seeds of the carob tree, while xanthan gum is produced by a bacterium. They are often used together to create a smoother texture than either could achieve alone.

These gums are frequently added to foods to improve texture and prevent ingredients from separating. They are commonly found in dairy products like ice cream and yogurt, as well as in sauces, dressings, and baked goods. Their thickening properties help create a desirable consistency and mouthfeel.

Both locust bean gum and xanthan gum are generally recognized as safe (GRAS) by the FDA. They are considered dietary fibers and may have a mild laxative effect in very large amounts, though this is uncommon with typical food consumption. International bodies like JECFA and EFSA have evaluated these gums and found them safe for use. There are no significant health controversies associated with their consumption at normal levels.