Xantha Gum

Xanthan gum is a polysaccharide, a type of carbohydrate, produced by the fermentation of sugar by a specific bacterium, *Xanthomonas campestris*. The process involves growing the bacteria in a liquid medium, then isolating and drying the gum produced.

Manufacturers add xanthan gum to foods as a thickener and stabilizer. It helps prevent ingredients from separating and gives foods a smoother texture. It is commonly found in salad dressings, sauces, baked goods (especially gluten-free products), and dairy alternatives.

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, acting as a soluble fiber. Regulatory bodies like JECFA and EFSA have evaluated xanthan gum and found it safe for consumption. Some studies suggest it may help lower blood sugar and cholesterol levels, but more research is needed. High intake may cause mild digestive discomfort for some individuals.