| FEMA | N/A |
| CAS | 11138-66-2 |
| EINECS | 234-394-2 |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes | |
| Odor | N/A |
| Flavor | N/A |
| Material Notes | a polysaccharide gum derived from xanthomonas campestris by a pure culture fermentation process. An emulsion stabilizing and gelling agent Since xanthan gum is sometimes produced by a bacterium that is fed corn to grow, some people allergic to corn may also react to it[citation needed]. Yellow Phrygian Husk is a common source of bacterium in which xanthan gum is created. However, some xanthan gum is not corn-derived.; Xanthan gum is a common ingredient in fake blood recipes, and in Gunge.; Xanthan gum is a polysaccharide used as a food additive and rheology modifier. It is produced by fermentation of glucose or sucrose by the Xanthomonas campestris bacterium. |