Xanthan Gum vs Locust Bean Gum: 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 Locust Bean Gum?

Locust bean gum (LBG) is a galactomannan polysaccharide extracted from the seeds of the carob tree (Ceratonia siliqua), native to the Mediterranean. It is a fine white to yellow powder that forms a thick gel when dissolved in hot water. It synergizes strongly with xanthan gum and carrageenan to enhance gel strength.

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.

Locust Bean Gum: Generally recognized as safe. EFSA's Panel on Food Additives confirmed the safety of LBG in 2017, noting no concerns at current dietary exposures. It functions as a soluble dietary fiber and can have mild prebiotic effects. No significant adverse effects have been documented in human or animal studies at food-relevant doses.