What Are the “Gums” in Food? (And Why Mikey’s Doesn’t Use Them)
By now, you’ve probably noticed ingredients like xanthan gum, guar gum and cellulose gum on all kinds of food products ranging from gluten-free bread to frozen yogurt. These gums are added because they’re, well, gummy. Basically, their job is to make ingredients that don’t normally like each other mix together. They’re meant to improve texture and appearance of some processed foods to make them more appealing to shoppers. But what exactly are they made of, and do they really improve our food? Here’s a closer look.
Xanthan gum is made by fermenting sugar with a bacteria called Xanthomonas campestris (which also happens to be responsible for causing rot in broccoli and other crops) to create a gooey substance. An alcohol is added to make it solid, and then it’s dried and ground into a powder.
Xanthan gum is used as a thickening agent and to prevent ingredients from separating in mixtures like sauces and dressings and acts as a stabilizer so they can withstand temperature and pH changes without going wonky. It’s also popular in gluten-free baked goods because it adds the elasticity and fluffy texture that gluten brings to wheat-based products.
Xanthan gum in large doses has been shown to cause digestive issues in animal
Guar gum is made from milling the seeds of guar beans, legumes mainly grown in Africa and Southeast Asia that look similar to green string beans. It becomes gel-like when added to water.
You’ll find guar gum most often in dairy products like ice cream and yogurt, especially the low-fat ones. It provides the rich texture that you lose when the cream is stripped out and helps prevent frozen goods from crystalizing (another thing fat is good for).
Like xanthan gum, studies have found guar gum to cause mild digestive problems