Preservative And Xanthan Gum

Xanthan gum is a polysaccharide, a type of carbohydrate. It is made by a fermentation process using a bacterium called *Xanthomonas campestris*, which is grown on a sugar-based medium. The resulting gum is then dried and milled into a fine powder.

Manufacturers add xanthan gum to foods as a thickener and stabilizer. It helps prevent ingredients from separating and improves the texture of many products. You can find it in salad dressings, sauces, baked goods, and dairy products.

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 largely unchanged. International bodies like JECFA have evaluated xanthan gum and found it to be safe. Some studies suggest high intakes might cause digestive discomfort, but this is not typically seen with normal food consumption.