Xantham Gum

Xanthan gum is a polysaccharide, a type of complex carbohydrate. It is produced by the fermentation of sugar by a bacterium called *Xanthomonas campestris*. The resulting gum is then dried and milled into a fine powder.

Manufacturers add xanthan gum to foods as a thickener and stabilizer. It helps prevent ingredients from separating and gives products a smoother texture. It is commonly found in salad dressings, sauces, baked goods, and dairy products like ice cream.

Xanthan gum is generally recognized as safe (GRAS) by the FDA for use in food. It is not metabolized by the body and passes through undigested, acting as a soluble fiber. International bodies like JECFA and EFSA have evaluated xanthan gum. While generally considered safe, very large amounts may cause digestive discomfort for some individuals.