Non Gmo Xanthan Gum

Xanthan gum is a polysaccharide, a type of carbohydrate, produced by the fermentation of sugar by specific bacteria (Xanthomonas campestris). It is then purified, dried, and milled into a fine powder. The 'Non-GMO' label indicates that the sugars used in the fermentation process were not genetically modified.

Manufacturers add xanthan gum to foods as a thickener and stabilizer. It helps prevent ingredients from separating and improves the texture of products. It is commonly found in salad dressings, sauces, baked goods, dairy products, and gluten-free items.

In the U.S., xanthan gum is generally recognized as safe (GRAS) by the FDA for use in food. It is not a significant source of calories and is not known to cause adverse health effects at typical consumption levels. International bodies like JECFA and EFSA have evaluated xanthan gum. While generally considered safe, very high intakes might cause digestive discomfort for some individuals, though this is rare with normal food consumption.