Magnesium stearate, Guar Gum, Xanthan gum, Carageenan, and Gum Arabic are examples of ingredients added to foods to modify the texture, stabilize, thicken or smooth the food.*
Some foods do not mix well – water and oil do not mix.
Therefore food processors have added emulsifiers and stabilizers to products to disperse and decrease the particle size of ingredients, increase the viscosity, etc., of a mixture. This allows the mixture to “combine” and stick together and be smoother. They also help the food product to keep consistent texture, smoothness, and flavor and increases “shelf life”.
Emulsifiers and stabilizers are used in prepackaged and processed foods such as mayonnaise, margarine, meats, ice cream, salad dressings, chocolate, peanut butter and other nut butters, frostings, cookies, crackers, creamy sauces, breads, baked products, etc.
Are they safe? The Food and Drug Administration regularly reviews the safety of food additives and has recognized current products as safe.
*Wikipedia
