Also called Xantan Gum, it is a carbohydrate that is obtained industrially from dextrose fermented by a bacterium of the Xanthomonas family and is presented in the form of a fine powder. Its gelling strength is 100 times greater than gelatin. Nutritionally, it does not provide fat, it is a pure carbohydrate in the form of soluble and indigestible fiber, which absorb water as it passes through the digestive system. This is why many people use xanthan gum to increase fiber intake in their diets. It is recommended to use in juices and drinks: to give body to drinks and fruit juices. When they contain fruit pulp particles, including xanthan gum helps keep the suspension looking better. Recommended for use in sauces and dressings: to give stability to emulsions, it is widely used in making salad dressings. Recommended for use in pastries and bakeries: to increase water retention during baking and storage, thus increasing the shelf life of refrigerated bread, sweets and doughs. It is recommended to use as an egg substitute: on some occasions, it is also used with the aim of reducing the white content without affecting the appearance and flavor of the product. May contain traces of nuts and sesame.