Gums
Gums are common food additives that are often added to processed foods to modify their texture. They can be used to add stickiness, thicken, prevent separation of ingredients, and improve texture. As a result, they help keep foods “stable” by preventing them from separating, especially when they contain both fat and water.
CMC
Properties: White to off-white crystalline powder, white powder
Purpose: Suspending agent, stabilizer, film former, thickening agent
Where Used: Frozen dough, tortillas, gluten free bread and cakes, fried dough, cookies
Guar
Properties: Yellowish-white powder, dispersible in hot or cold water, odorless
Purpose: Emulsifier, firming agent, formulation aid, stabilizer, thickener
Where Used: Baked goods, baking mixes, beverages, cereals (breakfast), cheese, dairy analogs, fats, gravies, ice cream, jams, jellies, milk products, oils, sauces, soup mixes, soups, sweet sauces, syrups, toppings, vegetable juices, vegetables (processed)
MCC
Properties: Fine, white or almost white, odorless, free flowing crystalline powder
Purpose: Thickening agent, stabilizer, binding agent, anti caking agent, bulking agent
Where Used: Food, beverages, bakery dough, bakery glaze, frozen desserts, whipped toppings, chocolate milk, cheese, ice cream, dressing, sauces, dips, soups, fried foods, tablets, cosmetics, pharmaceuticals
Xanthan
Properties: Cream colored powder
Purpose: Binder, bodying agent, emulsifier, extender, foam stabilizer, stabilizer, suspending agent, thickener
Where Used: Baked goods, batter or breading mixes, beverages, chili (canned), chili with beans (canned), desserts, fish pates, gravies, jams, jellies, meat pates, milk products, pizza topping mixes, poultry, salad dressings, salads (meat), sauces, sauces (meat), stews (canned or frozen)