Xanthan gum is a thickener and stabilizer produced via the fermentation of sugars by X. campestris bacteria.
Consumption of fairly large quantities (15g, 0.5oz) of xanthan gum has a laxative effect. Some individuals experience bloating and gastrointestinal distress from small amounts. A xanthan gum-based thickener has been recalled from use in foods provided to infants with difficulties spitting up, due to it causing necrotizing enterocolitis and leading to death in some cases.
Xanthan gum may be derived from a number if carbohydrate sources, including corn, wheat, dairy, and soy. Those with allergies should avoid or determine the source of xanthan gum.
Baked goods, salad dressings, yogurt, sauces and spreads, gluten-free foods