And Xanthan

Xanthan gum is a polysaccharide, a type of carbohydrate, produced by the fermentation of sugar by a specific bacterium, *Xanthomonas campestris*. The resulting gummy substance is then dried and milled into a fine powder.

Manufacturers add xanthan gum as a thickener and stabilizer in a wide variety of foods. It helps prevent ingredients from separating and gives products a smoother texture, commonly found in salad dressings, sauces, baked goods, and dairy alternatives.

Xanthan gum is generally recognized as safe (GRAS) by the FDA for use in food. It is not absorbed by the body and passes through the digestive system. International bodies like JECFA and EFSA have evaluated xanthan gum. While generally considered safe, very large amounts may cause mild digestive discomfort for some individuals.