Xantan Gum

Xanthan gum is a polysaccharide, a type of carbohydrate, produced by the fermentation of sugar by a specific bacterium (Xanthomonas campestris). It is then dried and milled into a fine powder. It is a common food additive used to thicken and stabilize foods.

Manufacturers add xanthan gum to foods to improve texture and consistency. It acts as a thickener and emulsifier, helping to prevent ingredients from separating. It is commonly found in salad dressings, sauces, baked goods, and dairy products.

Xanthan gum is generally recognized as safe (GRAS) by the FDA for use in food. It is poorly digested and passes through the digestive system largely intact. Some studies suggest it may help with satiety and blood sugar control, but more research is needed. JECFA and EFSA have evaluated xanthan gum and established acceptable daily intakes. It is not associated with significant health controversies.