Is xanthan gum commonly used in processed or packaged foods?

If you’ve ever picked up a jar of salad dressing, a pack of gluten-free cookies, or a tub of Greek yogurt, you’ve probably eaten xanthan gum—even if you’ve never heard of it. This unassuming ingredient is the secret behind many of the textures we take for granted: the creaminess of a sauce, the chew of a gluten-free muffin, the way your ice cream doesn’t separate into ice crystals and slop. Let’s break down what xanthan gum is, where you’ll find it, and why it’s such a workhorse for food makers (plus a few things to know if you’re sensitive to it).

What even is xanthan gum?

It sounds fancy, but xanthan gum is actually a naturally derived polysaccharide—fancy talk for a sugar-based molecule. It’s made by feeding a bacterium called Xanthomonas campestris (the same microbe that causes black rot in cabbage) a mix of sugars, then harvesting and drying the thick, gel-like substance it produces. The result? A fine white powder that, when mixed with liquid, turns into a powerful thickener, stabilizer, and emulsifier.

Where you’ll spot it (and why it’s there)

Xanthan gum’s superpower is its versatility—here are the places you’ll most often find it doing its job:

• Gluten-free baked goods: Gluten is what gives bread and cookies their structure and chew. Without it, treats turn crumbly. Xanthan gum mimics gluten’s binding action, keeping muffins moist and pizza crusts foldable.

• Salad dressings & sauces: Ever noticed how your favorite vinaigrette doesn’t separate into oil and vinegar? That’s xanthan gum. It keeps ingredients mixed and gives dressings a smooth, not watery, texture.

• Dairy & frozen treats: It stops ice cream from getting grainy by preventing ice crystal growth, and keeps yogurt or sour cream thick and creamy (no watery “whey” pooling on top).

Why food makers love it (spoiler: it’s cost-effective)

For manufacturers, xanthan gum is a game-changer—and not just because it works well. The biggest win? A little goes a long way. You only need a tiny amount (usually less than 1% of a recipe) to get the thickening or stabilizing effect you want. That means it’s cheap to use, even for big brands making thousands of units. For small-batch bakers or food startups, it’s also a lifesaver—no need to stock multiple thickeners when one can do the job.

A heads-up for sensitive eaters

Like any ingredient, xanthan gum isn’t for everyone. Some people (especially those with digestive issues like IBS) might feel bloated, gassy, or crampy after eating it. That’s usually because it’s a soluble fiber—it absorbs water in your gut, which can throw things off if you’re not used to it. If you’ve noticed discomfort after eating processed foods, check the label—xanthan gum is almost always listed in the ingredients.

We’re here to help you find the right thickener

At Unionchem, we don’t just sell chemical thickeners—we help you find the right one for your project. Whether you’re making gluten-free snacks, natural sauces, pharmaceuticals, or even personal care products (xanthan gum works in lotions too!), our team knows the ins and outs of ingredients like xanthan gum. We can walk you through natural vs. synthetic options, help you tweak concentrations for your needs, and make sure you’re getting a product that works for your customers.

Curious if xanthan gum is the right fit for your business? Or want to learn about other thickeners that might work better for your specific application? Reach out to us today—we’re happy to answer your questions and help you find a solution that sticks (pun intended).