Xanthan gum is an effective thickening agent, emulsifier and stabilizer which prevents ingredients from separating. 

It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.

Uses

Xanthan gum is used for diabetes, constipation, dry eye, and many other conditions, but there is no good scientific evidence to support most of these uses.

In manufacturing, xanthan gum is used as a thickening and stabilizing agent in foods, toothpastes, and medicines.

Health benefits

While very few in number, some research studies have actually uncovered that xanthan gum may have substantial health benefits.

According to a 2009 article published in the journal International Immunopharmacology, for example, xanthan gum was shown to have cancer-fighting properties. This study evaluated the oral administration of xanthan gum and discovered that it “significantly retarded tumor growth and prolonged survival” of mice inoculated with melanoma cells.

Xanthan gum-based thickeners were also fairly recently found to help oropharyngeal dysphagia patients swallow because of increased viscosity. This is a condition in which people have a difficulty emptying food into the esophagus because of abnormalities in muscle or nerves.

Common in stroke victims, this use can help people considerably because it can aid aspiration. Interestingly, this increased viscosity can help reduce blood sugar spikes when xanthan gum is mixed with fruit juice.

Safety

Xanthan gum is generally agreed upon in the scientific community that it is safe to consume up to 15 grams of xanthan gum per day. As described by an article published in the British Journal of Nutrition, it can cause“significant increases in stool output, frequency of defecation and flatulence”in humans consistently consuming 15 or more grams every day.

To give a little context, many protein powder dietary supplements use xanthan gum for its ability to add texture, but one serving of these usually contains less than half a gram of xanthan gum. The amount used in food products is also generally small.