Xhantan 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 primarily as a thickener and stabilizer. It helps prevent ingredients from separating and improves the texture of products. You'll find it in salad dressings, sauces, baked goods, and dairy alternatives.

Xanthan gum is generally recognized as safe (GRAS) by the FDA for use in food. It is poorly digested and passes through the digestive system largely intact. Some studies suggest it may help moderate blood sugar levels when consumed with a meal, though more research is needed. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have also evaluated xanthan gum.