As Preservative And Xanthan Gum

Xanthan gum is a polysaccharide, a type of complex carbohydrate. It is made by a fermentation process using a bacterium called *Xanthomonas campestris*, which is grown on a sugar-containing medium. The resulting gum is then dried and milled into a fine powder.

Manufacturers add xanthan gum primarily as a thickener and stabilizer. It helps to prevent ingredients from separating and gives a smooth texture to foods like salad dressings, sauces, and baked goods. It is also used in gluten-free products to provide structure and elasticity.

Xanthan gum is generally recognized as safe (GRAS) by the FDA for use as a food additive. It is indigestible and passes through the body. Some studies suggest it may help with satiety and blood sugar control, but more research is needed. JECFA and EFSA have evaluated xanthan gum and established acceptable daily intakes. It is not associated with significant health concerns when consumed in typical amounts found in food.