Kanthan Gum

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

Manufacturers add xanthan gum to foods primarily as a thickener and stabilizer. It helps to prevent ingredients from separating and gives a smooth texture to products like dressings, sauces, and baked goods. It is commonly found in gluten-free products to improve their consistency.

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 undigested. While it is a fiber, it is not typically consumed in amounts large enough to have significant effects on blood sugar or digestion. JECFA and EFSA have evaluated xanthan gum and established acceptable daily intakes.