HealthCastle Nutrition Inc.

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As a label reader, you must have come across at least one or a few of these food gums: gum arabic, xanthan gum, guar gum, carob bean gum, or locust bean gum. There are also several gums that don't include the word "gum" in their names, such as carrageenan, cellulose, agar-agar, and alginate. Most gums are used as thickeners or stabilizers, or to provide a creamy mouth feel. Some have better heat resistance than others, while some can better tolerate lower pH and therefore can be used in acidic products such as salad dressings.

HealthCastle, founded in 1997, is the largest online nutrition community run by Registered Dietitians. Information on this site is provided for informational purposes and is not meant to substitute for the advice provided by your own physician or dietitian. Information and statements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

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