Sugar And Xanthan Gum

Sugar is a sweet carbohydrate, typically sucrose, obtained from plants like sugarcane or sugar beets through a refining process. Xanthan gum is a polysaccharide produced by the fermentation of simple sugars (like glucose) by the bacterium Xanthomonas campestris, followed by purification and drying.

Sugar is primarily used as a sweetener and can also contribute to texture, bulk, and preservation in foods. Xanthan gum functions as a thickener, stabilizer, and emulsifier, commonly found in sauces, dressings, baked goods, and dairy alternatives to improve consistency and prevent ingredient separation.

Sugar is generally recognized as safe (GRAS) by the FDA. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams of added sugars per meal. Xanthan gum is an FDA-approved food additive. JECFA has evaluated xanthan gum and set an acceptable daily intake. It is generally considered safe, though some individuals may experience digestive discomfort with very high intakes.