A widely used food thickener, xanthan gum, may have more complex effects on the gut than previously recognized. Xanthan gum helps give many highly processed ice creams, sorbets, and yogurts their gooey, creamy texture.* Valued for its thickening, stabilizing, and gelling properties, xanthan gum is among the food industry’s most widely used additives. It can also make liquids easier and safer to swallow for people who have difficulty swallowing, a condition known as dysphagia. The additive is common in ultra-processed foods, gluten-free products, baked goods, protein shakes, sauces, gravy, salad dressings, and supplements.
Research from the Federal University of São Paulo (UNIFESP) in Brazil raises questions about the effects of prolonged consumption of xanthan gum.1 Rats that received it for ten weeks developed colon inflammation, changes in their gut microbiota, and reduced intestinal barrier integrity.
Xanthan gum is reactive and opens the intestinal barrier, altering the protein Claudin-2. Since Claudin-2 is responsible for regulating permeability between intestinal cells, xanthan gum triggers inflammation.
Xanthan gum is produced by fermentation. During this process, the bacterium Xanthomonas campestris feeds on sugar and produces a thick, gel-like substance. Alcohol is then added to separate and solidify the material. After that, it is dried and ground into a fine powder. When xanthan gum powder is mixed with liquid, it spreads quickly and forms a smooth, thick, stable mixture. Without it, a food could be watery and lack a pleasantly thick consistency.
*Not all of these foods contain xanthan gum. Check the food label. If it contains xanthan gum, look for a similar product that has guar gum, locust bean gum, or no added thickeners at all. In frozen foods, xanthan gum also helps prevent ice crystals from forming. If you make your own frozen treats, you won’t need thickeners or artificial ingredients.
- Silva Rischiteli AB, Silva-Neto AF, Maza PK, Boldarine VT, Ribeiro DA, Moura CFG, et al. Xanthan gum intake modifies the colon microbiota profile and causes mild colon inflammation in rats. PLoS One. 2026 Apr 15;21(4):e0347232. doi:10.1371/journal.pone.0347232. PMID:41984887; PMCID:PMC13082600. ↩
