Dextrose Xanthan Gum

Dextrose is a simple sugar, chemically identical to glucose. It is typically made from corn starch through a process called hydrolysis, which breaks down the starch into smaller sugar molecules. Xanthan gum is a polysaccharide, a type of complex carbohydrate, produced by the fermentation of sugar by a specific bacterium (Xanthomonas campestris).

Dextrose is used as a sweetener and browning agent in baked goods and processed foods. Xanthan gum is primarily used as a thickener and stabilizer in a wide variety of foods, including sauces, dressings, baked goods, and dairy products, helping to improve texture and prevent ingredients from separating.

Dextrose is recognized as safe (GRAS) by the FDA when used as a food ingredient. Xanthan gum is also GRAS and has been evaluated by JECFA and EFSA, with no numeric ADI set. Both are common carbohydrates and contribute to overall sugar intake. While generally recognized as safe, excessive intake of sugars can contribute to health issues. There are no widespread controversies regarding their use at typical food levels.