Xanthan Gum Salt
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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 a white to cream-colored powder that is odorless and has a slightly bitter taste. The fermentation process is carefully controlled to ensure a consistent and pure product.
Why it's used
Manufacturers use xanthan gum as a thickener and stabilizer in a wide variety of foods. It helps to prevent ingredients from separating and improves the texture and consistency of products like salad dressings, sauces, baked goods, and dairy alternatives. It is often found in gluten-free products to provide structure and elasticity.
Health notes
Xanthan gum is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in food. It is poorly digested and passes through the digestive system largely intact, acting as a dietary fiber. Some studies suggest that it may help with satiety and blood sugar control, but more research is needed. International bodies like JECFA and EFSA have evaluated xanthan gum, and it is approved for use in many countries.
Allergen info
Xanthan gum is not derived from any of the nine major allergens recognized by the FDA and does not contain gluten.