Xanthan Gum vs Corn Syrup Solids: 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 Corn Syrup Solids?

Corn syrup solids are produced by drying corn syrup to a moisture content below 10%, yielding a free-flowing powder. They are composed of a mixture of glucose polymers (polysaccharides) and monosaccharides derived from corn starch hydrolysis. Unlike liquid corn syrup, they are used in powdered products such as non-dairy creamers, infant formula, and seasoning blends.

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.

Corn Syrup Solids: Corn syrup solids contribute to added sugar intake and share the metabolic risks of high-sugar diets, including increased risk of obesity, type 2 diabetes, and dental caries. Their presence in infant formula has raised particular concern among pediatric nutritionists, as they have a high glycemic index and provide no nutritional benefit beyond calories. The American Academy of Pediatrics recommends limiting added sugars for all age groups, including infants. Regulatory agencies have not specifically restricted corn syrup solids.