Stabiliser: Xanthan 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 milled into a fine powder.

Manufacturers add xanthan gum to foods to thicken them and stabilize mixtures, preventing ingredients from separating. It helps create a smoother texture and improves mouthfeel. 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) for use in food. It is often used as a dietary fiber substitute. International bodies like JECFA have evaluated xanthan gum. While it is generally well-tolerated, consuming very large amounts may cause digestive discomfort for some individuals.