Salt And Xanthan Gum

Salt is a mineral, sodium chloride, naturally occurring and obtained from mining or evaporating seawater. Xanthan gum is a complex carbohydrate (polysaccharide) produced by fermenting sugars, such as those from corn, soy, or wheat, with the bacterium Xanthomonas campestris. The resulting substance is then purified and dried into a powder.

Salt is widely used as a flavor enhancer and a preservative in almost all types of processed foods, including snacks, baked goods, and cured meats. Xanthan gum functions as a thickener, stabilizer, and emulsifier, helping to prevent ingredients from separating and improving the texture of products like salad dressings, sauces, and gluten-free baked goods.

Both salt and xanthan gum are Generally Recognized As Safe (GRAS) by the FDA. Salt is an essential nutrient, but high intake of sodium is linked to high blood pressure; the FDA Daily Value for sodium is 2,300 mg. Xanthan gum is generally considered safe, though consuming very high amounts may cause digestive discomfort such as bloating or gas due to its fiber-like properties. JECFA has evaluated both ingredients; for xanthan gum, an acceptable daily intake has been set.