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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add xanthan gum to foods as a thickener and stabilizer. It helps prevent …
What it is
Xanthan gum is a polysaccharide, a type of complex carbohydrate. It is produced by the fermentation of sugar by the bacterium Xanthomonas campestris. The resulting gum is then dried and milled into a fine powder.
Why it's used
Manufacturers add xanthan gum to foods as a thickener and stabilizer. It helps prevent ingredients from separating and gives a smooth texture. It is commonly found in salad dressings, sauces, baked goods, and dairy products.
Health notes
In the U.S., xanthan gum is generally recognized as safe (GRAS) by the FDA for use as a food additive. It is not metabolized by the body and passes through the digestive system largely unchanged. International bodies like JECFA and EFSA have evaluated xanthan gum and have not set a numerical acceptable daily intake limit. Some studies suggest it may help moderate blood sugar levels when consumed as part of a meal, but more research is needed.
Allergen info
Xanthan gum is not derived from any of the nine major allergens. It is also gluten-free.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.