Xanthan gum is a polysaccharide, a type of carbohydrate produced by fermenting sugar with the bacterium Xanthomonas campestris. This fermentation process creates a viscous, gel-like substance that is dried and ground into a fine powder used as a food additive

. It functions primarily as a thickener, stabilizer, emulsifier, binder, and suspending agent. When added to liquids, xanthan gum disperses quickly and forms a stable, viscous solution that improves texture, consistency, and shelf life of various products. It prevents ingredients from separating and helps maintain smooth flow in liquids

. Xanthan gum is widely used in food products such as salad dressings, sauces, soups, ice cream, bakery goods, fruit juices, syrups, gluten-free products, and low-fat foods. It is especially valuable in gluten-free baking, where it mimics the elasticity and fluffiness typically provided by gluten

. Beyond food, xanthan gum is also found in personal care products like toothpaste, creams, lotions, and shampoos, as well as in industrial products including paints, adhesives (like wallpaper glue), and oil drilling fluids due to its thickening and stabilizing properties

. The FDA and many international regulatory bodies consider xanthan gum safe for consumption without limitations on quantity. It is a soluble fiber that the body cannot digest, so it provides no calories but may have some health benefits such as lowering or stabilizing blood sugar levels

. In summary, xanthan gum is a natural, versatile additive derived from bacterial fermentation, widely used to improve texture and stability in food, personal care, and industrial products