Xanthan gum is a thick substance produced during fermentation of the bacterium Xanthomonas campestris with glucose (sugar). It is used as a natural stabilizer or thickener in products ranging from food to cosmetics.
Corn, Potato, Wheat
Viscosity Modifying Agent
EWG score: The EWG score is a hazard score ranging from 1-2 (low hazard), 3-6 (moderate hazard) and 7-10 (high hazard) published by the Environmental Working Group. Their data is sourced from the Skin Deep® database and studies published in open scientific literature.