Xanthan Gum And Salt

Xanthan gum is a polysaccharide, a type of complex carbohydrate, produced by the fermentation of sugar by the bacterium *Xanthomonas campestris*. This process yields a fine white powder that is then dried and milled.

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

Xanthan gum is generally recognized as safe (GRAS) by the FDA for use in food. It is poorly digested and passes through the body largely unchanged. Some studies suggest it may help lower blood sugar levels, but more research is needed. JECFA and EFSA have evaluated xanthan gum and found it to be safe for consumption.