Xanthan Gum And Citric Acid

Xanthan gum is a polysaccharide, a type of complex carbohydrate, produced by the fermentation of sugar by the bacterium *Xanthomonas campestris*. Citric acid is a weak organic acid naturally found in citrus fruits like lemons and limes. It is commercially produced by the fermentation of a sugar-based substrate using specific strains of the mold *Aspergillus niger*.

Xanthan gum is primarily used as a thickener and stabilizer in foods, preventing ingredients from separating and improving texture. Citric acid is used as an acidity regulator, flavor enhancer, and preservative. They are often found together in salad dressings, sauces, baked goods, and dairy products.

In the US, both xanthan gum and citric acid are generally recognized as safe (GRAS) by the FDA. Xanthan gum is a soluble fiber and may have a mild laxative effect in very large amounts, though this is uncommon with typical food consumption. Citric acid is a common food ingredient and is not associated with adverse health effects at typical intake levels. Both have been evaluated by international bodies like JECFA and EFSA.