FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
OAT GUM
Ruth Winter.1978. A Consumer's Dictionary of Food Additives. Crown Publishers, Inc., New York.
A plant extract used as an antioxidant in butter, cream, and candy up to 1.5 percent. Also a thickener and stabilizer in pasteurized cheese spread and cream cheese (with other foods) up to 0.8 percent. Causes occasional allergic reactions, diarrhea, and intestinal gas. No known toxicity.