Xanthan And Locust Bean Gums

Xanthan gum is a polysaccharide produced by the fermentation of sugar by the bacterium *Xanthomonas campestris*. Locust bean gum is a dietary fiber derived from the seeds of the carob tree (*Ceratonia siliqua*). Both are often used together as they create a synergistic thickening and stabilizing effect.

These gums are used as thickeners, stabilizers, and emulsifiers in a wide variety of foods. They help improve texture and prevent ingredients from separating, especially in salad dressings, sauces, baked goods, and dairy products like yogurt and ice cream.

Xanthan gum and locust bean gum are generally recognized as safe (GRAS) by the FDA for use in food. They are soluble fibers that can contribute to dietary fiber intake. Some studies suggest that gums like these may help with satiety and blood sugar control, though more research is needed. Regulatory bodies like JECFA and EFSA have evaluated these gums and found them to be safe for consumption.