Xanthan Gum vs Benzoic Acid: which is worse?

What is Xanthan Gum?

Xanthan gum is a polysaccharide produced by fermentation of sugars by the bacterium Xanthomonas campestris. It is a white to off-white powder that dissolves in cold or hot water to form a viscous gel. It is widely used as a thickener and stabilizer and is a key ingredient in gluten-free baking.

What is Benzoic Acid?

Benzoic acid is a naturally occurring aromatic carboxylic acid found in cranberries, prunes, cinnamon, and many berries. It is used as a preservative against bacteria, yeast, and fungi at pH below 4.5. In the body, benzoic acid is conjugated with glycine to form hippuric acid, which is excreted in urine.

Documented risks

Xanthan Gum: Generally recognized as safe by both FDA and EFSA. At high doses, xanthan gum can have laxative effects due to its fermentable fiber content, producing gas and bloating in some individuals. A 2011 case report in the journal Pediatrics raised concerns about xanthan gum in infant formula (as 'Simply Thick') being associated with necrotizing enterocolitis; the FDA subsequently advised against its use in premature infants. For healthy adults consuming normal food amounts, it poses no significant health risk.

Benzoic Acid: When benzoic acid (or sodium benzoate) is combined with ascorbic acid (vitamin C) in beverages, it can form benzene, a known carcinogen classified as Group 1 by IARC. This reaction is promoted by heat and light. The FDA and EFSA monitor benzene levels in beverages and have set informal guidance limits. A 1999 Lancet publication and the subsequent 2007 'Southampton study' did not directly involve benzoic acid, but sodium benzoate was included in the tested mixture. Some individuals with aspirin sensitivity may react to benzoic acid. The ADI is 5 mg/kg body weight/day.