Xanthan gum is used in many manufactured food products because it helps thicken foods and keep ingredients blended while they sit on the shelf. Salad dressings, ice creams, and yogurt are commonly made with this ingredient.
It’s popular in gluten-free baking circles, too, because it provides elasticity and stickiness in doughs that don’t contain gluten.
Invented in the 1960s, xanthan gum is made by fermenting sucrose, glucose, and lactose with a bacteria, Xanthomonas campestris, then drying the mixture and grinding it into a fine white powder.
You can find xanthan gum in some supermarkets’ bulk sections, allowing you to buy just a little at a time. It’s also sold in packages by Bob’s Red Mill and others. Bob’s is vegan—check the label to be sure.
I use xanthan gum in egg substitutes, such as Baked Indian Fritters.