Xanthan Gum And Traces Of Food Grade Lime

Xanthan gum is a polysaccharide, a type of carbohydrate, produced by the fermentation of sugar by the bacterium Xanthomonas campestris. Food-grade lime, which is calcium oxide or calcium hydroxide, is used in the manufacturing process to help precipitate the xanthan gum from the fermentation broth.

Xanthan gum is primarily used as a thickening and stabilizing agent. It helps prevent ingredients from separating and gives a smooth texture to foods like salad dressings, sauces, and baked goods. It's also used in gluten-free baking to provide structure.

Xanthan gum is generally recognized as safe (GRAS) by the FDA for use in food. It is not metabolized by the body and passes through the digestive system largely intact. While some people report mild digestive upset when consuming large amounts, typical dietary intake is not associated with adverse health effects. JECFA and EFSA have evaluated xanthan gum and found it to be safe.