A natural polysaccharide, produced by the bacterium Xanthomonas campestris from sugar and molasses.
Function & characteristics:
Thickening agent, stabiliser and emulsifier.
Many different products.
Acceptable Daily Intake:
None known in the concentrations used, although high concentrations bring about flatulence and bloating, due to fermentation by the intestinal microflora (in the same way as all indigestible polysaccharides).
Xanthan gum can be used by all religious groups, vegans and vegetarians.
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