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Xanthan Gum
Xanthomonas campestris
Food Additive
Thickening Agent
Gluten Free
White powder of xanthan gum

FODMAP/SIBO Rating

Safe

Serving Size Consideration: Typically used in small amounts as a thickener or stabilizer

Safe Serving Size: Safe in normal food additive quantities up to 2 grams

Active Compounds: Polysaccharide produced through bacterial fermentation

Fermentation Level:
Low

Digestive Impact

Why it's problematic: Generally well-tolerated in small amounts

Specific symptoms: May cause bloating or gas in sensitive individuals when consumed in large quantities

Typical reaction time frame: Usually within 2-4 hours if reaction occurs

Individual variation: Tolerance varies significantly between individuals

Safe Alternatives

guar gum

Guar gum

psyllium husk

Psyllium husk

chia seeds

Chia seeds

Substitution ratio: 1:1 for most applications

Processing Effects

Heat stable - maintains properties when cooked

Freeze-thaw stable

Effective across wide pH range

Stacking Considerations

Avoid combining with:

  • guar gum
  • inulin
  • chicory root

Safe complementary foods: Can be safely used with most low FODMAP ingredients

Reintroduction Guidelines
  1. Start with very small amounts (1/8 tsp) in prepared foods
  2. Wait 24 hours to assess tolerance
  3. Gradually increase amount if well tolerated

Signs of success: No digestive discomfort within 24-48 hours after consumption

Hidden Sources

Common products containing garlic:

  • gluten-free baked goods
  • salad dressings
  • ice cream
  • protein powder
  • sauces

Alternative names: E415, corn sugar gum, polysaccharide B-1459

Individual Variables

Factors affecting tolerance:

  • Overall gut sensitivity
  • Current stress levels
  • Quantity consumed
  • Individual tolerance threshold

Tip: Keep a food diary to track your personal tolerance levels