Xanthan gum is an ingredient first discovered in the 1960s by researchers at the United States Department of Agriculture (USDA). Xanthan gum is named after Xanthomonas campestris, a single-cell organism that makes Xanthan gum during the natural fermentation of broccoli, cauliflower, cabbage and other leafy vegetables.
Used for decades to provide thickness in sauces and dressings, Xanthan gum has become popular with consumers in recent years because of its benefits in gluten-free recipes and its availability to be purchased in the baking-ingredients section of grocery stores.
DuPont has specialty grades of Xanthan gum suitable for use in premium applications, including products for dysphagia, as well as traditional grades, all produced to our industry-leading quality standards.
You are welcome to contact us for more information.