Xanthan gum

High-molecular-weight polysaccharide produced by fermentation of Xanthomonas campestris.

Thickener and stabilizer in sauces, salad dressings, gluten-free baking, and plant-based milks.

Not digested; fermented in colon. Common in gluten-free products for texture.

High doses may cause laxative effects. Generally well tolerated.

Permitted in EU Annex II.

Xanthan gum is a permitted food additive in the U.S. under 21 CFR 172.695. It is produced by bacterial fermentation and used as a thickener in sauces, salad dressings, and gluten-free baking. Both EU and U.S. permit broad food uses with good manufacturing practice limits.

Quantum satis or category limits per Annex II.

Not specified.