Xanthum Gum

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 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 products a smoother texture. It is commonly found in salad dressings, sauces, baked goods, and dairy products.

In the US, xanthan gum is generally recognized as safe (GRAS) by the FDA for use as a food additive. 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 for consumption. Some studies suggest it may have a mild laxative effect or cause gas in very large amounts, but this is not typically observed at normal dietary intake levels.