The Following: 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 primarily as a thickener and stabilizer. It helps prevent ingredients from separating and gives foods a smooth texture. It is commonly found in salad dressings, sauces, baked goods, and dairy products.

In the United States, xanthan gum is Generally Recognized As Safe (GRAS) by the FDA for use as a food additive. It is typically consumed in small amounts and is not associated with significant health concerns at these levels. International bodies like JECFA and EFSA have also evaluated xanthan gum. While generally considered safe, very high intakes may cause digestive discomfort in some individuals.