Xanthan Gum And Ascorbic Acid

Xanthan gum is a polysaccharide, a type of carbohydrate, produced by the fermentation of sugar by the bacterium *Xanthomonas campestris*. Ascorbic acid is a synthetic form of vitamin C, an essential nutrient naturally found in many fruits and vegetables.

Xanthan gum is added to foods as a thickener and stabilizer, helping to prevent ingredients from separating and improving texture. Ascorbic acid is used as an antioxidant to preserve freshness and color, and as an acidity regulator. They are often found together in processed foods like sauces, baked goods, and frozen meals.

Xanthan gum is generally recognized as safe (GRAS) by the FDA. It is poorly digested and may have a mild laxative effect in very large amounts. Ascorbic acid is a vitamin and is also considered safe. JECFA has evaluated both ingredients and established acceptable daily intakes. No significant health controversies are associated with typical consumption levels of these ingredients.