sladerunner69
Member
There was some testing by FDA and USDA done on various products and they all found at least one type of gum in the products. You can safely assume that anything known to improve homogenization and shelf life of product will be added if the law allows it and it is in amounts that do not require reporting. The only products that would not have it are non-homogenized milk and those products are very rare. Whole Foods has just one, from some local farm, and all the fat is at the top of the glass bottle. So, given that all other organic brands are perfectly homogenized and the fats does not accumulate at the top even then they are cooled suggests they all most likely have some type of gum in them.
The gums can be part of the vitamin additive blend, they aren't there to de-coagulate the milk fat. The fat mixing evenly through the milk is a result of the homogenization, not the gums which will still be present in any milk that has added vitamins , which federal law mandates is present in all non-whole milk. (Thanks again big brother!)