Xanthan Gum Stabilizer

Xanthan gum is a polysaccharide, a type of carbohydrate, produced by the fermentation of sugar by a specific bacterium, *Xanthomonas campestris*. The resulting gum is then dried and milled into a fine powder.

Manufacturers add xanthan gum to foods as a stabilizer and thickener. It helps prevent ingredients from separating and gives products a smoother texture. It is commonly found in salad dressings, sauces, baked goods, and dairy alternatives.

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. International bodies like JECFA and EFSA have evaluated xanthan gum. At typical consumption levels, it is not associated with adverse health effects. Some people may experience mild digestive discomfort if they consume very large amounts.