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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add xanthan gum to foods as a thickener and stabilizer. It helps prevent …
What it is
Xanthan gum is a polysaccharide, a type of carbohydrate, produced by the fermentation of sugar by the bacterium Xanthomonas campestris. It is a white to cream-colored powder that dissolves in water to form a thick, viscous liquid.
Why it's used
Manufacturers add xanthan gum to foods as a thickener and stabilizer. It helps prevent ingredients from separating and improves the texture and consistency of products like salad dressings, sauces, baked goods, and dairy alternatives.
Health notes
Xanthan gum is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in food. International bodies like JECFA have evaluated it. At typical consumption levels found in food, it is not expected to cause adverse health effects. Some studies suggest it may help with satiety, but more research is needed.
Allergen info
Xanthan gum is not derived from any of the major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.