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Source
Not animal-derived
Allergen
No
Role in food
Xanthan gum is primarily used as a thickener and stabilizer in foods. It helps …
What it is
Xanthan gum is a polysaccharide, a type of carbohydrate, produced by the fermentation of sugar by the bacterium *Xanthomonas campestris*. It is then purified, dried, and milled into a fine powder.
Why it's used
Xanthan gum is primarily used as a thickener and stabilizer in foods. It helps prevent ingredients from separating and gives products a smooth, consistent texture. It is commonly found in salad dressings, sauces, baked goods, and dairy products.
Health notes
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, acting as a dietary fiber. International bodies like JECFA and EFSA have evaluated xanthan gum and established acceptable daily intakes. At typical consumption levels, it is not associated with adverse health effects.
Allergen info
Xanthan gum is not derived from any of the nine major allergens (milk, egg, fish, shellfish, tree nuts, peanuts, wheat, soy, sesame). It is also gluten-free.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.