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Xanthan gum is a polysaccharide, a type of complex sugar molecule, produced through the fermentation of Xanthomonas campestris bacteria. Here's a breakdown of its key characteristics:

Function: Primarily acts as a thickening agent and stabilizer in food applications.
Source: Produced by fermenting sugar with a specific bacteria.
Properties: Forms a viscous solution when added to liquids, preventing ingredients from separating and enhancing texture.
Gluten-free: Since it's derived from sugar and bacteria, it's naturally gluten-free.
Applications: Widely used in food products like sauces, dressings, baked goods (especially gluten-free), and ice cream.

Xanthan gum is extensively digested during intestinal fermentation and has no negative effects, even when consumed in large quantities. The EFSA panel concluded that there was no evidence of genotoxicity from long-term usage. The EFSA decided that consuming xanthan gum as a food ingredient poses no risk to the general public.

Xanthan gum is a polysaccharide that has a variety of commercial applications, including use as a popular food ingredient. It works as a thickener, emulsifier, and stabiliser to keep components from separating. It is made from simple sugars by a fermentation process and gets its name from the bacteria employed, Xanthomonas campestris.