Stabilizers and Thickeners, Binders, Texturizers
Xanthan Gum is created by fermenting sugar by a bacteria called Xanthomonas campestris. This creates a broth or goo-like substance, which is then made solid by adding an alcohol. That solid is then dried and turned into a powder.
Has been linked to respiratory and digestive problems when consumed in large amounts. Found to be a highly efficient laxative and triggers a sense of fullness with no severe digestive symptoms, however can interfere with nutrition absorption of some fat soluble vitamins. Most concerning for premature infants or people with corn, wheat, soy, or dairy allergies, as the sugar used for Xanthan Gum can be derived from any of those ingredients. It can also lower blood sugar, so should be avoided by diabetics who take medications that lower their blood sugar.
Re‐evaluation of xanthan gum (E 415) as a food additivehttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7009887/
CFR - Code of Federal Regulations Title 21 Sec. 172.695 Xanthan gumhttps://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=172.695