Zanthan Gum

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

Xanthan gum is primarily used as a thickening and stabilizing agent in foods. It helps prevent ingredients from separating and gives a smooth texture to products like salad dressings, sauces, and baked goods. It is also used in gluten-free baking to provide structure.

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. Some studies suggest it may help lower blood sugar and cholesterol levels, but 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.