An Ingredient question that won’t Go Away

The Lempert Report
November 08, 2019

The first time I was asked by a consumer about Xanthan gum was probably a good 40 years ago – and the question just keeps coming up.

In fact, one of the first TV commercials I did was for Dutch Mill Donuts, a family owned New Jersey bakery that touted the fact that their products didn’t contain it.

The reality is that the name Xanthan and gum just doesn’t sound good – or edible and for some unpronounceable.

Xanthan gum is fermented sugar. Simple sugars like sucrose and glucose are made up of single sugar molecules, and are then mixed with a bacteria called Xanthomonas campestris, which is how the name xanthan gum came about. As the mixture ferments, those single sugar molecules join together to make long chains called polysaccharides and then transforms into a sludge or goo that basically holds the other ingredients together then isopropyl alcohol is added, the mixture dries out and ground into a powder. It then is used in foods that have certain ingredients that don’t normally join together – like oils and water in foods like dressings, sauces, ice creams and soups.

Bottom line – yes it's a scary name, but not a scary ingredient.