Xanthan gum powder of foodchem

Xanthan gum is a polysaccharide, derived from the bacterial coat of Xanthomonas campestris, used as a food additive and rheology modifier. In foods, xanthan gum is most often found in salad dressings and sauces. It helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. Xanthan gum also helps suspend solid particles, such as spices. Xanthan gum may be derived from a variety of source products that are themselves common allergens, such as corn, wheat, dairy, or soy.
Xanthan gum is considered a polysaccharide in scientific circles, because it is a long chain of three different forms of sugar. What's important to know is that all three of these natural sugars are present in corn sugar, a derivative of the more familiar. Another use for xanthan gum is the stabilization and binding of cosmetic products. One advantage of xanthan gum is that a little goes an incredibly long way. Those who suffer from gluten allergies should look for xanthan gum as an ingredient on the label.
Xanthan gum is a corn-based, fermented product. It's made by fermenting corn sugar with a microbial called "Xanthomonas campestris." People with allergies or sensitivity to corn may be advised by their physician to avoid xanthan gum. Guar gum comes from the seed of bean-like plant, sometimes referred to as the Indian tree.  Like xanthan gum as food additives, measure carefully when using guar gum in gluten-free recipes or you may end up with heavy, stringy baked goods.
Without getting too scientific, xanthan gum is a carbohydrate created through fermentation. The process begins with a sugar from a soy, wheat, dairy, or corn source. Some gluten-free folks claim that xanthan gum causes intestinal distress. And according to Web MD, xanthan gum can work as a laxative.
Other food additives: Sodium Alginate             Cassia Gum