Xanthan Fum

Xanthan gum is a polysaccharide, a type of 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 to foods as a thickener and stabilizer. It helps prevent ingredients from separating and gives a smooth texture to products like salad dressings, sauces, and baked goods. It is commonly found in gluten-free products to mimic the texture of gluten.

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 that high doses may cause digestive discomfort, such as bloating or gas, but this is uncommon at typical food intake levels. JECFA and EFSA have evaluated xanthan gum.