Xanthan Gum
The short version
A microbial polysaccharide used as a versatile thickener and stabilizer in modern foods.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Produced by fermentation of glucose or sucrose by the bacterium Xanthomonas campestris. Discovered in the 1950s by USDA researchers and commercialized in the 1960s.
How it's used
Used in salad dressings, sauces, gluten-free baked goods, fillings, and dairy substitutes. Excellent at low concentrations (0.05% to 0.5%). Suspends particles in beverages.
Safety profile
No ADI specified. Generally safe. Has been linked to severe necrotizing enterocolitis in premature infants exposed via thickened formula — its use in infant feeding is now restricted.
Physical & chemical properties
Cream-colored powder, soluble in hot and cold water. Forms pseudoplastic solutions (thins under shear). Stable across a wide range of pH and temperature.
Regulation worldwide
Permitted globally for most uses, with restrictions on infant products.
Educational information only. Not medical or dietary advice.