Xanthan gum (sometimes called Xanthum Gum) was discovered by Allene Rosalind Jeanes, a scientist who worked with the National Institutes of Health and the U.S. Department of Agriculture. Xanthan gum is found in many products throughout the grocery store such as salad dressings, sauces, toothpaste, lotions, and cosmetics. Xanthan gum is useful because it keeps products—like oil and vinegar dressing—from separating. A very small amount of xanthan gum is able to greatly increase the viscosity (thickness) of a mixture.

A hydrophilic colloid used to stabilize and emulsify water-based systems.