Some people may have certain kinds of allergic reactions to xanthan gum. The people that are most affected are those that have a hypersensitivity to corn and corn products. This is where xanthan gum substitutes may be more suitable, and products such as guar gum, locust bean gum, gum Arabic, carrageenan and gum tragacanth may be used for stabilizing and thickening different kinds of foods. Xanthan gum is produced by a fermentation process and is a food additive which acts as an emulsifier, stabilizer, binding agent and thickener. Because an allergy to xanthan gum may include symptoms such as diarrhoea, headache, abdominal pain and an individual’s blood pressure may be increased temporarily, these people may look to avoid this product and use a substitute.
There are a number of xanthan gum substitutes available and one of these is guar gum also known as guaran. It is a product made from cluster or guar beans that are ground to a coarse or fine power. It is very much the same as xanthan gum and is used to stabilize, thicken and plasticize many different kinds of food and is also used in cosmetics. Another substitute is gum Arabic, this is a natural stabilizer for food, obtained from the acacia tree. It is highly soluble when used in water and is colorless and odourless. This product has a low viscosity, high adhesion and emulsification properties and is excellent for use in the preparation of many kinds of foods. It is also used in inks, glues, paints and textiles. Locust bean gum is also a substitute and comes from the carob bean seed. It can be obtained as a white or white to yellow powder and is able to be dissolved in cold or hot water. It is used to thicken, stabilize and gel products such as ice cream, cream cheese, salad dressing and fruit products. Conflicting reports exists about the safe uses of this gum.
The substitute, gum tragacanth is also used as a xanthan gum substitute and is obtained from the Astragalus plant. The gum is acquired from the sap and is water soluble and odourless. It adds texture and stabilizes salad dressings, beverages and processed foods and is used in pharmaceutical and manufacturing industries. In comparison with xanthan gum and its substitutes it has less application when used in the food industry. The product carrageenan, another xanthan gum substitute comes from a red algae known as Irish moss, and is available commercially as a powder. It is often used instead of gelatine which is a food additive made from an animal base because of its plant origins. It is used in many products such as dairy, soy, diet sodas, jellies, alcoholic drinks and soups. It has been suggested that an individual should be mindful of any allergic reaction that may occur when using any of these products.