Xanthan gum is a polysaccharide produced from the fermentation of glucose. In other words, it’s chemically composed of a string of sugars and is manufactured by a sugar-feeding bacteria called Xanthomonas campestris.
The gel-like substance that results is dried and powdered for use in foods as a thickening agent and in cosmetics as an emulsifier. Xanthan gum is a great alternative for people with a sensitivity to gluten. It behaves like gluten by giving dough elasticity and allowing it to rise, but without any gluten protein present