Is xanthan gum considered ultra-processed?

December 18, 2025 •

3 min read

According to the NOVA classification system, xanthan gum is considered a cosmetic food additive and is a tell-tale sign that a product is ultra-processed. This polysaccharide is created through a complex industrial fermentation process and is never used in whole foods.

Quick Summary

An examination of xanthan gum's classification, manufacturing process, and role in food production to determine its status as an ultra-processed ingredient. It clarifies how this additive, while functional and generally safe, is indicative of a highly-processed food product. The article details its origin, use, and alternatives for consumers.

Key Points

Ultra-processed classification: Yes, xanthan gum's industrial production and use as a 'cosmetic additive' for texture and shelf-life place products containing it into the ultra-processed category according to the NOVA system.
Industrial manufacturing process: It is created through a complex fermentation process using bacteria and then purified and dried, contrasting with minimally processed ingredients.
Role in food: Xanthan gum functions as a thickener, emulsifier, and stabilizer, crucial for achieving consistent texture in packaged foods like salad dressings and gluten-free baked goods.
Indicator of processing: The presence of xanthan gum signals that a food has undergone significant industrial manipulation, a key characteristic of ultra-processed foods.
Consider overall diet: While generally safe in small amounts, its use points to a highly processed product, and overall health depends more on the total dietary pattern rather than just this one ingredient.
Consumer identification: Consumers can use xanthan gum as a simple marker to help identify and limit their intake of ultra-processed items by checking ingredient labels.

What Exactly is Xanthan Gum and How is it Made?

Xanthan gum is a polysaccharide, which is a type of sugar-based polymer, widely used in the food industry as a thickener, emulsifier, and stabilizer. Its production is far from the simple preparation of traditional ingredients. The process begins with the fermentation of simple sugars (like glucose or sucrose) by the Xanthomonas campestris bacteria. This bacterial interaction creates a slimy, gel-like substance. This substance is then isolated by adding alcohol, dried into a powder, and milled. The final product is a tasteless, odorless powder that dissolves readily in liquids to create a viscous solution. This extensive, multi-stage industrial process is a key factor in its ultra-processed classification, as it relies on specific, manufactured techniques rather than simple grinding or heating.

The NOVA Classification System and Ultra-Processed Foods

To understand why xanthan gum falls into the ultra-processed category, it's essential to look at the NOVA food classification system. This system, developed by researchers at the Center for Epidemiological Studies in Health and Nutrition at the University of São Paulo, categorizes foods based on the nature, extent, and purpose of the processing they undergo. The NOVA system has four groups:

Group 1: Unprocessed or minimally processed foods (fruits, vegetables, meat, eggs).
Group 2: Processed culinary ingredients (salt, sugar, oils).
Group 3: Processed foods (canned vegetables, cheese, freshly made breads).
Group 4: Ultra-processed foods (carbonated soft drinks, packaged baked goods, instant noodles).

Xanthan gum is considered a 'cosmetic additive' in the NOVA system because it is used to improve the texture, appearance, and shelf-life of food, which are hallmarks of ultra-processing. Its use, along with other industrial ingredients and extensive processing, places the final food product squarely in Group 4, regardless of the other ingredients.

Comparison: Xanthan Gum vs. Minimally Processed Thickeners


Feature	Xanthan Gum	Cornstarch	Agar-Agar
Source	Bacterial fermentation of sugar	Ground, minimally processed corn kernel	Algae
Processing	Extensive industrial fermentation, purification, drying	Simple wet milling, purification, and drying	Extracted from seaweed, dried, and powdered
Purpose	Stabilizer, emulsifier, thickener, structure	Thickener	Gelling agent, thickener
Application	Packaged sauces, gluten-free items, dressings	Sauces, soups	Jellies, glazes, desserts
NOVA Classification Impact	Presence indicates ultra-processed food	Typically used in processed foods, not UPF indicator	Can be in processed foods, but not a defining UPF additive

Why is Xanthan Gum So Pervasive in Ultra-Processed Foods?

Xanthan gum's properties make it an invaluable tool for industrial food manufacturers. It is highly effective at stabilizing emulsions, preventing oil and water from separating in products like salad dressings. It also provides a thick, smooth, and consistent texture in everything from sauces to ice cream. In gluten-free baking, it plays a critical role by mimicking the elasticity and structure normally provided by gluten, making baked goods less crumbly. For manufacturers, its ability to produce consistent results, enhance texture, and extend shelf life makes it a cost-effective and reliable ingredient.

Health Implications: Focusing on the Bigger Picture

While studies generally consider xanthan gum safe for consumption, particularly in the low quantities found in food, it's crucial to consider the broader context of ultra-processed food consumption. The presence of xanthan gum is a signal that the food product has been extensively manipulated and is part of the UPF category, which is often associated with higher intake of sugar, sodium, and unhealthy fats. While xanthan gum itself is not the primary health concern, the types of foods it's used in are. Concerns over digestive issues, such as bloating and gas, have been reported in individuals consuming high amounts of soluble fibers like xanthan gum. However, this typically occurs at doses far higher than what is found in a standard diet.

Conclusion

Yes, xanthan gum is considered a marker of ultra-processed foods (UPFs) according to the NOVA classification system. Its production involves a multi-step industrial fermentation process, and it functions as a 'cosmetic additive' to improve texture and shelf-life, rather than as a core, traditional food ingredient. The presence of xanthan gum in a food product indicates a high degree of industrial processing. While the additive itself is considered safe by regulatory bodies, its inclusion signals that the product is a UPF, which as a category is linked to less healthy eating patterns. Therefore, for those aiming to reduce their intake of ultra-processed foods, checking for xanthan gum on an ingredient list is a reliable strategy for identifying a UPF.

Link to Further Reading

Frequently Asked Questions

Xanthan gum is made by fermenting simple sugars, such as glucose or sucrose, with the Xanthomonas campestris bacteria. After fermentation, the resulting substance is dried and ground into a fine powder.

Food manufacturers use xanthan gum as a thickener and stabilizer. It prevents ingredients like oil and water from separating in products such as salad dressings and helps create a consistent, smooth texture in sauces, soups, and ice cream.

Yes, regulatory bodies like the FDA have deemed xanthan gum safe for consumption in the amounts typically used in food products. While large doses may cause digestive issues, intake from food is usually very low.

As a soluble fiber, xanthan gum can have health benefits at high doses, such as promoting regularity, lowering cholesterol, and potentially reducing blood sugar spikes. However, the amounts found in most foods are too small to have a significant effect.

No, xanthan gum is exclusively an additive produced through an industrial process. It does not exist naturally as an ingredient in unprocessed foods.

According to the NOVA classification, any food containing additives like xanthan gum that alter texture and appearance in a way not possible at home is considered ultra-processed. Therefore, the presence of xanthan gum indicates a food has undergone extensive industrial processing.

Alternatives include other thickeners like guar gum (for cold foods), cornstarch (for hot applications), or agar-agar (for gelling). Chia or flax seeds can also form a gel-like consistency when mixed with water.