Gomme xanthane

Xanthan gum is a natural polysaccharide produced through bacterial fermentation, primarily using the bacterium Xanthomonas campestris. Discovered in the 1960s, it is now widely used in the food, cosmetics, and pharmaceutical industries for its thickening, stabilising, and gelling properties. It dissolves readily in both hot and cold water and tolerates a broad range of pH levels and temperatures. From a nutritional standpoint, xanthan gum is considered a soluble dietary fibre. It contributes to increasing the viscosity of intestinal contents, which may support the regulation of digestive transit and help modulate the absorption of carbohydrates and lipids. It is also valued in gluten-free diets, where it acts as a binder to improve the texture of food preparations. As an excipient or functional ingredient in dietary supplements, xanthan gum is used to enhance texture, stability, and the bioavailability of formulations. Its safety profile is well established and it is recognised as safe by major international health authorities.