Guide to Food Additives - X

Guide to Food Additives - X

Name Other Names Purpose Source

Xanthan gum


Makes foods viscous. Used in dressings and sauces as an emulsifier that prevents oil and water from destabilizing. Used to suspend particles. Adds texture to ice-creams and used as egg white substitute. Also used to thicken gluten-free doughs and batters.

Produced by bacterial. fermentation of glucose and sucrose.



Colorless white crystalline solid used as a sugar replacer in supplements, confections, chewing gums, and low-calorie products.

Found in small amounts in plugs, strawberries, cauliflower, pumpkin, and produced in humans and animals during the metabolism of carbohydrates.