Garlic And Xanthan Gum

Xanthan gum is a polysaccharide produced by the fermentation of sugar by the bacterium *Xanthomonas campestris*. It is a white to cream-colored powder that is soluble in water and used as a food additive.

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

Xanthan gum is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). It has been evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA), with both bodies establishing acceptable daily intakes. While generally considered safe, very large amounts may cause digestive discomfort for some individuals.