Xanthan Gum And Silicon Dioxide Added To Prevent Caking

Xanthan gum is a polysaccharide, a type of carbohydrate, produced by the fermentation of sugar by the bacterium Xanthomonas campestris. Silicon dioxide is a naturally occurring compound made of silicon and oxygen, commonly found in sand and quartz. Both are often used together in food processing.

Xanthan gum is used as a thickener and stabilizer to improve texture and prevent ingredients from separating. Silicon dioxide is added as an anti-caking agent to keep powders free-flowing. They are often found in dry mixes, spice blends, and processed foods like dips and sauces.

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. Silicon dioxide is also GRAS by the FDA and is not absorbed by the body. JECFA and EFSA have evaluated both ingredients. No significant health concerns are associated with their typical use in food.