Xanthan Gum Locust Bean Gum

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 thickening and stabilizing agents.

These gums are used to thicken, stabilize, and emulsify foods, preventing ingredients from separating. They are commonly found in salad dressings, sauces, baked goods, dairy products, and gluten-free products.

Xanthan gum and locust bean gum are generally recognized as safe (GRAS) by the FDA. They are primarily used as food additives and are not typically consumed in large quantities. International bodies like JECFA and EFSA have evaluated these gums, and they are approved for use in many countries. Evidence suggests they can act as dietary fiber, potentially aiding digestion, though high intake may cause digestive discomfort for some individuals.