Xanthan Gum Sugar

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 thickener and stabilizer. It helps prevent ingredients from separating and gives foods a smoother texture, commonly found in salad dressings, sauces, baked goods, and dairy products.

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. International bodies like JECFA and EFSA have evaluated xanthan gum and found it safe for consumption. Some studies suggest it may help with satiety and blood sugar control, but more research is needed.