An A-Z Guide to Food Additives by Deanna M. Minich PhD. CN

Author:Deanna M. Minich PhD., CN
Language: eng
Format: epub
ISBN: 9781609250812
Publisher: Red Wheel Weiser Conari

Guaiac gum (guaiacum, guaiac gum, gum guaiac). Antioxidant. Resinous antioxidant added to butter, margarine, lard, animal fats and oils, and sauces. Acceptable daily intake set at 0–2.5 milligrams per kilogram body weight. No effects seen in humans taking 50 or 100 milligrams daily for 18–104 weeks. Rating: A

Guar gum. See Gums

Gums (Acacia, arabic, furcellaran, guar, karaya, locust bean, tragacanth, xanthan). Stabilizers, thickeners. Collectively, these are fibers from plant (seed, bean trees, seaweed) or bacterial sources. Acacia and arabic gums are the same ingredient—an extract from a tree source. Furcellaran is from red algae; guar and tragacanth gums are from legumes; karaya is from sterculia trees; locust bean gum is from carob seeds; xanthan gum is a bacterial fermentation product of sugars. Gums thicken candies, dressings, jellies, frostings, and cheeses, and stabilize beverages. May help delay the normal rise in blood sugar with eating, and may even contribute to satiety. Some gums are found in powdered laxatives. Since they swell with water, eating large amounts in laxative or fiber products without adequate fluid can lead to throat closure and difficulty breathing. Some individuals who may be allergic to the source of the gum should avoid it. Rating: A+

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