Is Xanthan Gum the Same as MSG? A Clear Comparison

November 27, 2025 •

4 min read

According to the FDA, both xanthan gum and MSG are considered safe food additives, but they are fundamentally different substances with distinct roles. While xanthan gum is a thickening agent, MSG is a flavor enhancer, proving that the two are not the same.

Quick Summary

Xanthan gum is a carbohydrate-based thickening agent and stabilizer, while monosodium glutamate (MSG) is an amino acid-based compound used to enhance umami flavor.

Key Points

Different Functions: Xanthan gum is a thickener and stabilizer, while MSG is a flavor enhancer that provides umami.
Distinct Chemistry: Xanthan gum is a carbohydrate (polysaccharide), whereas MSG is a sodium salt of an amino acid.
Flavor Profile: Xanthan gum is tasteless, serving a purely textural role, while MSG is tasteless on its own but enhances savory flavors in food.
Different Production: Both are produced via fermentation, but they use different microbial strains and substrates to create their final products.
Safety Status: Both xanthan gum and MSG are classified as safe food additives by the FDA and other global regulatory bodies.
Misleading Labeling: The term 'industrial MSG' sometimes used for xanthan gum is a misnomer that causes confusion, as they are not interchangeable.

What is Xanthan Gum?

Xanthan gum is a popular food additive derived from the fermentation of simple sugars (like glucose or sucrose) by the bacterium Xanthomonas campestris. This process creates a broth that is solidified with alcohol, dried, and ground into a fine, white or pale yellow powder. Its primary function in food is as a thickening agent, stabilizer, and emulsifier. It has no flavor and is known for its ability to create a high viscosity solution even at very low concentrations.

How Xanthan Gum is Used in Food

Thickener: Instantly thickens liquids and sauces without requiring heat.
Stabilizer: Prevents oil and water from separating in salad dressings and sauces.
Emulsifier: Helps to combine ingredients that do not normally mix well.
Gluten-Free Baking: Provides elasticity and structure to dough and batters, mimicking the properties of gluten.
Creates Mouthfeel: Enhances the creamy texture of products like ice cream.

Health Considerations for Xanthan Gum

For most people, consuming xanthan gum in the small amounts found in food is completely safe. It is a soluble fiber, meaning it is not broken down by the body and passes through the digestive system undigested. However, high doses may cause digestive issues like bloating and gas. Individuals with severe allergies to corn, soy, or wheat may need to exercise caution, as these can be the source of the sugar used in fermentation.

What is MSG (Monosodium Glutamate)?

Monosodium glutamate, or MSG, is a sodium salt of glutamic acid, an amino acid found naturally in many foods, including tomatoes, parmesan cheese, and seaweed. It is used as a flavor enhancer to intensify the savory, or 'umami,' taste in foods. When added to food, MSG stimulates glutamate receptors on the tongue, creating a delicious, meaty flavor profile. Modern commercial production of MSG primarily involves the bacterial fermentation of starch, sugar cane, or molasses.

Where MSG is Found

Processed Foods: Common in canned soups, processed meats, and seasoning blends.
Restaurant Dishes: Used widely in various cuisines, not just Asian, to enhance savory flavors.
Home Cooking: Available as a white, crystalline powder to be added to dishes like broths, stews, and sauces.
Natural Sources: Glutamate is naturally high in foods such as mature cheese, cured meats, and soy sauce.

Health and Safety of MSG

For decades, MSG's safety was questioned due to a misinformed association with 'Chinese Restaurant Syndrome'. However, extensive research by bodies like the FDA and JECFA has found no conclusive link to serious illness. Most experts now regard it as safe when consumed in normal dietary amounts. A small percentage of the population may experience mild, short-term reactions, but these are not considered life-threatening.

Xanthan Gum vs. MSG: A Direct Comparison


Feature	Xanthan Gum	Monosodium Glutamate (MSG)
Chemical Nature	A complex polysaccharide (carbohydrate).	A sodium salt of glutamic acid (an amino acid).
Function in Food	Thickening, stabilizing, and emulsifying.	Enhancing savory (umami) flavor.
Effect on Taste	Tasteless; has no flavor profile.	Provides the umami taste.
Appearance	White to pale yellow powder.	White crystalline powder.
Production	Fermentation of sugar by Xanthomonas campestris bacteria.	Fermentation of starches or molasses.
Allergen Source	May be derived from corn, soy, or wheat sugar.	Contains no common allergens, though made from fermented crops.

The Misnomer: What is 'Industrial MSG'?

The term 'industrial monosodium glutamate' has sometimes been used to describe xanthan gum, particularly in industrial contexts. This phrase is highly misleading, as the two are chemically distinct and serve entirely different purposes. The source of this confusion likely stems from xanthan gum's widespread industrial applications beyond food, such as in oil drilling fluids, cosmetics, and paints. However, the comparison to MSG is not based on flavor or chemical similarity but rather on its common and varied use as an additive in a different field.

Conclusion: Clear Distinction Between Two Additives

To summarize, xanthan gum and MSG are not the same product and serve completely different functions in food preparation. Xanthan gum acts as a workhorse in the kitchen, providing texture, body, and stability to liquids and baked goods without altering their flavor. Conversely, MSG is a specialized flavor compound, designed exclusively to amplify the savory umami notes present in a dish. Understanding the distinct roles of these additives is key for home cooks and food manufacturers alike. Both are produced through fermentation and are deemed safe for consumption by global health organizations. The misconception that they are interchangeable or related is likely due to an old, misleading colloquialism. For those seeking to thicken a sauce or improve a gluten-free loaf, xanthan gum is the ingredient of choice. For those aiming to deepen the savory notes of a soup or stew, MSG is the tool for the job.

Learn more about the differences between food additives and how they are regulated by consulting official sources like the U.S. Food and Drug Administration (FDA).

Frequently Asked Questions

No, xanthan gum is not a flavor enhancer. It is a tasteless thickening agent used to add body and consistency to foods, not to impart or improve flavor like MSG does.

MSG's primary function is to enhance the savory, or umami, flavor of food. It is used to balance, blend, and round out the overall taste profile of a dish.

No, xanthan gum cannot be substituted for MSG. They have opposite functions. Xanthan gum affects texture, while MSG affects flavor. Using xanthan gum instead of MSG will not provide the desired umami taste.

The term 'industrial monosodium glutamate' is a misleading nickname sometimes given to xanthan gum due to its widespread industrial use. It is chemically unrelated to MSG, which is a specific amino acid salt.

Xanthan gum is produced by the bacterium Xanthomonas campestris and is not found naturally in its final powdered form. However, the bacteria themselves are found naturally on vegetables like cabbage.

Decades of research have shown that MSG is safe for most people when consumed at normal levels. While some may experience mild, short-term symptoms, there is no evidence linking MSG to severe illness or long-term health problems.

Yes, xanthan gum is gluten-free and is a key ingredient in gluten-free baking. It mimics the elasticity and stickiness that gluten provides in traditional baked goods.