Gum

Gums are polysaccharides, often complex carbohydrates, derived from various natural sources like plant seeds, tree exudates, or microbial fermentation. They are typically extracted and purified to create a fine powder that dissolves in water to form viscous solutions or gels. Their primary function is to modify the texture and consistency of food products.

Manufacturers add gums as thickeners, stabilisers, and emulsifiers to improve the texture, mouthfeel, and shelf-life of foods. They prevent ingredients from separating and can create a smoother, richer consistency. Gums are commonly found in dairy products, sauces, dressings, baked goods, and confectionery.

Various gums are authorised food additives in Great Britain and listed on the Register of Food Additive Authorisations. They are generally considered safe when consumed as part of a balanced diet. Some gums, particularly certain types of soluble fibre, may have beneficial effects on gut health by acting as prebiotics.