Xanthan gum is a polysaccharide.
derived from the bacterial coat of Xanthomonas campestris,
It is produced by the fermentation of glucose, sucrose, or lactose by the Xanthomonas campestris bacterium. After a fermentation period, the polysaccharide is precipitated from a growth medium with isopropyl alcohol, dried, and ground into a fine powder. Later, it is added to a liquid medium to form the gum.
NO DRI is established.
- Xanthan gum is used for lowering blood sugar and total cholesterol in people with diabetes. It is also used as a laxative.
- Used as a food additive and rheology modifier, commonly used as a food thickening agent and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating).
- Xanthan gum is sometimes used as a saliva substitute in people with dry mouth (Sjogren's syndrome).
- One of the most remarkable properties of xanthan gum is its ability to produce a large increase in the viscosity of a liquid by adding a very small quantity of gum, on the order of one percent. In most foods, it is used at 0.5%, unlike other gums; it is very stable under a wide range of temperatures and pH.