Xanthan Gum
INCI: Xanthomonas campestris (bacteria used in fermentation)
Reviewed by Daisy · Last updated 14 Aug 2026
Also known as: Xanthomonas campestris (bacteria used in fermentation)
Is a polysaccharide, which is a type of carbohydrate Used as an aqueous thickening agent, texture enhancer, and emulsion stabiliser
Best For Skin Types
All skin types
Usage Frequency
As directed on product packaging
EWG Safety Score
What Is Xanthan Gum?
Xanthan gum is a polysaccharide, a type of carbohydrate consisting of several sugar molecules bonded together. It is produced from the fermentation of simple sugars. The fermentation process uses the bacteria Xanthomonas campestris, which is where this ingredient’s name is derived.
Xanthan gum in skin care is used as a thickening agent, texture enhancer, and to stabilize emulsions, which is a general term for mixtures of unlike substances such as oil and water. Because of this ability it is also included as an additive in many food products, particularly in sauces and salad dressings.
Clinical Evidence & References
- Colloids and Surfaces A: Physicochemical and Engineering Aspects, March 2021, Volume 612
- Natural Polysaccharides in Drug Delivery and Biomedical Applications, 2019, Pages 121-144
- Journal of Applied Polymer Science, March 15, 2018, Volume 135, Issue 11
- Journal of Food Engineering, September 2011, Volume 106, Issue 1, pages 1-12
- Biotechnology Advances, November 2000, Volume 18, Issue 7, pages 549-579
Published Research
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Xanthan gum: production, recovery, and properties Biotechnol Adv, 2014
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Safety assessment of xanthan gum as a food ingredient Food Chem Toxicol, 2016
Frequently Asked Questions
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