Xanthan gum is a common food additive that you find in everything from sauces and dressings to ice cream and yogurt and, of course, gluten-free baked goods. In most cases, it’s used as a thickening agent, or as a stabilizer to prevent separation of ingredients (like yogurt).
Without getting too scientific, xanthan gum is produced through the fermentation of sucrose, glucose, and lactose. After the fermentation period, the resulting moist residue is dried, and then ground into a fine powder. When mixed with liquid, this powder becomes viscous and almost turns gel-like.
Possibly Effective for :
Use as a bulk-forming laxative to treat constipation.
Lowering blood sugar in people with diabetes.
Lowering cholesterol levels in people with diabetes.
Use as a saliva substitute for dry mouth.
