Xanthan Gum

Xanthan gum is a polysaccharide, a type of complex carbohydrate. It is produced through the fermentation of simple sugars (like glucose or corn syrup) by the bacterium *Xanthomonas campestris*. After fermentation, the gum is purified, dried, and ground into a powder.

Manufacturers add xanthan gum primarily as a thickening agent, stabilizer, and emulsifier. It helps prevent ingredients from separating and provides a smooth texture to foods. It is commonly found in salad dressings, sauces, gravies, baked goods, and dairy alternatives.

In the United States, xanthan gum is considered Generally Recognized As Safe (GRAS) by the FDA. It is generally well-tolerated, though consuming very large amounts may lead to digestive discomfort such as bloating or gas. JECFA has evaluated xanthan gum and set an acceptable daily intake (ADI not specified), indicating it is safe for consumption at typical levels. EFSA has also evaluated xanthan gum and concluded it is safe.