Xanthan Gum
This is what the ingredient is.
Xanthan gum is a polysaccharide produced by bacterial fermentation of glucose or sucrose by Xanthomonas campestris. Discovered in the 1960s.
Here is why it shows up on the label.
Thickening, stabilizing, and emulsifying agent. Used in salad dressings, sauces, gluten-free baking, and ice cream to improve texture and prevent separation.
Here is what food agencies say.
The FDA lists it as Generally Recognized as Safe, with no specified limits. Europe has not set a numeric daily limit. It is approved in the US, Europe, and Canada., and worldwide.
Here is what research has found.
Extensively studied with strong safety profile. Not absorbed - passes through digestive system as dietary fiber. Research in Food Hydrocolloids (2018) documents functional properties.
Here are a few things worth knowing.
Generally safe. May cause gas, bloating, or laxative effect in sensitive individuals when consumed in large amounts. Rare allergic reactions reported in individuals sensitive to corn, wheat, soy, or dairy (depending on fermentation substrate).
Sources
- FDA GRAS Affirmation
- EFSA Opinion
- Food Hydrocolloids 2018
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.