Xanthan Gum As Stabilizer

Xanthan gum is a polysaccharide, a type of carbohydrate, produced by the fermentation of sugar by a specific bacterium (Xanthomonas campestris). It is then purified, dried, and milled into a fine powder. This process results in a versatile ingredient used to thicken and stabilize foods.

Xanthan gum is primarily used as a thickener and stabilizer in food products. It helps to prevent ingredients from separating, such as in salad dressings and sauces, and gives a smooth texture to items like ice cream and yogurt. It is commonly found in gluten-free baked goods, sauces, gravies, 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 digestive system largely intact. Some studies suggest it may help with satiety and blood sugar control, but more research is needed. JECFA and EFSA have evaluated xanthan gum and established acceptable daily intakes. It is not associated with significant health controversies at typical consumption levels.