Alternate Names

Corn Sugar Gum

Description

Produced by fermentation of a carbohydrate. Derived from a variety of sources including corn and wheat. Used to thicken and stabilize a variety of foods. Even in small amounts, can greatly increase viscosity of liquid.

Additional Information

Helps prevent oil separation, create the pleasant texture in ice cream, and thickens liquids. Since it can be sourced from a variety of foods, those with corn, soy, wheat or gluten allergies should avoid or determine the origin of the gum.

Found In

salad dressing, sauces, ice cream, gluten-free bread products, egg substitutes

Possible Health Effects

Laxative effect. Those with food allergies to wheat, gluten, corn or soy may experience intestinal bloating and diarrhea.

Allergy Information

May be Genetically Engineered or Modified, Corn, Wheat (Gluten), May be Genetically Engineered or Modified, Soy, May be Genetically Engineered or Modified

Online Resources/Related

• Food Hydrolloids Journal, Functional effects of xanthan gum on composite cassava-wheat dough and bread , 2009, Shittu TA, Aminu RA, Abulude EO
• celiac.com, Could Xanthan Gum Sensitivity be Complicating your Celiac Disease Recovery?, December 3, 2008, Wendy Cohan

Print Resources

• Winter, Ruth. A Consumer's Dictionary of Food Additives, 7th Edition: Descriptions in Plain English of More Than 12,000 Ingredients Both Harmful and Desirable Found in Foods. Three Rivers Press, 2009
• Statham, Bill. Eat Safe: The Truth about Additives from Aspartame to Xanthan Gum. Running Press, 2008
• Minich, Deanna M. An A-Z Guide to Food Additives: Never Eat What You Can't Pronounce. Conari Press, 2009
• Farlow, Christine Hoza, D.C.Food Additives: A Shopper's Guide To What's Safe & What's Not. KISS For Health Publishing, 2007 Revised Edition

Copyright May 20, 2010 Be Food Smart