The Following: Carbohydrate Gum

Carbohydrate gum is a general term for polysaccharides that thicken or stabilize food products. They are typically derived from plant sources, such as seeds, seaweed, or microbial fermentation.

Manufacturers use carbohydrate gums to improve the texture and consistency of foods, acting as thickeners, stabilizers, and emulsifiers. They are commonly found in dips and salsa, canned fruit, and pre-packaged fruits and vegetables to prevent separation and create a smoother mouthfeel.

Carbohydrate gums are generally recognized as safe (GRAS) by the FDA for use in food. They are typically not absorbed by the body and pass through the digestive system. International bodies like JECFA have evaluated various gums, and they are considered safe at typical consumption levels. Evidence does not suggest adverse health effects from their use in food.