Xanthan Gum is a
natural carbohydrate produced by fermenting glucose with the appropriate
micro organisms (Xanthomonas campestris). It is gluten-free but can
be used as a substitute for gluten (the protein which gives wheat flour
as an emulsifier, lubricant, suspending agent and thickener. May be
used alongside non-gluten containing flours to improve structure and
texture in gluten-free baked goods. Also used in salad dressing to emulsify
oil and vinegar, in cosmetics, animal feeds and various industrial products.