Xanthan gum is a polysaccharide used primarily as a thickening or stabilizing agent in supplements, protein shakes, and meal replacements.
While it has no direct performance-enhancing benefits, it improves texture and solubility of powders and drinks, leading to better consumer experience and possibly better nutrient absorption.
It is produced by fermentation of sugars by Xanthomonas campestris bacteria and is considered safe for general consumption.
In fitness supplements, xanthan gum contributes to improved mixability and satiety, which can support nutritional adherence during weight management.
Synonyms:
E415, Food thickener
Benefits:
- Improves consistency of supplement products
- May aid satiety when used in high-protein meals
- Supports even distribution of ingredients in powdered mixes
Sources:
- Produced via fermentation of glucose or sucrose
- Common in processed health foods and beverages
Observations:
Generally well-tolerated. High doses may cause digestive issues like bloating. Not a direct performance enhancer but enhances product usability.
Areas of Study Related:
Food Technology, Nutritional Formulation.