Xanthan Gum
Also known as: Corn sugar gum
EmulsifiersStabilizersThickeners
Safety rating
Generally Safe
Eat Away!Generally SafeUse SparinglyAvoid
Purpose and Function
Xanthan gum is a polysaccharide produced by fermenting simple sugars with the bacterium Xanthomonas campestris, widely used to thicken, stabilize, and emulsify foods, and especially valuable in gluten-free baking for the elasticity gluten would otherwise provide.
Commonly found in
- —Salad dressings, sauces, and soups
- —Ice cream and yogurt
- —Gluten-free breads, cakes, and cookies
Key functions
- —Thickens liquids without altering taste
- —Stabilizes texture and consistency
- —Provides elasticity in gluten-free baking
Potential Risks and Side Effects
- 01Generally recognized as safe (GRAS) by the FDA
- 02Large quantities may cause bloating, gas, or diarrhea due to its soluble-fiber laxative effect
- 03Rare allergic reactions in those allergic to its source sugars (corn, soy, or wheat)