Dairy Xanthan Gum

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

Manufacturers add xanthan gum to foods primarily as a thickener and stabilizer. It helps to improve the texture and consistency of products like sauces, dressings, and baked goods. It can also help prevent ingredients from separating in processed foods.

Xanthan gum is generally recognized as safe (GRAS) by the FDA for use in food. It is not metabolized by the body and passes through the digestive system. International bodies like JECFA and EFSA have evaluated xanthan gum and found it to be safe for consumption. There are no widespread health concerns associated with its typical use in food.