Xanthan

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

Manufacturers use xanthan gum primarily as a thickener and stabilizer. It helps prevent ingredients from separating and gives foods a smoother texture. It is commonly found in salad dressings, sauces, baked goods, and dairy products like yogurt and ice cream.

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 body largely unchanged. International bodies like JECFA and EFSA have evaluated xanthan gum and found it to be safe. Some studies suggest it may help lower blood sugar and cholesterol, but more research is needed. High doses might cause digestive discomfort for some individuals.