Xanthan Gum vs Xylitol: which is worse?

What is Xanthan Gum?

Xanthan gum is a polysaccharide produced by fermentation of sugars by the bacterium Xanthomonas campestris. It is a white to off-white powder that dissolves in cold or hot water to form a viscous gel. It is widely used as a thickener and stabilizer and is a key ingredient in gluten-free baking.

What is Xylitol?

Xylitol is a five-carbon sugar alcohol (pentitol) naturally found in birch wood, corn cobs, fruits, and vegetables. It has the same sweetness as sucrose but provides 40% fewer calories and does not raise blood glucose or insulin levels. Most commercial xylitol is produced from xylose derived from corn cob or hardwood hemicellulose hydrolysis.

Documented risks

Xanthan Gum: Generally recognized as safe by both FDA and EFSA. At high doses, xanthan gum can have laxative effects due to its fermentable fiber content, producing gas and bloating in some individuals. A 2011 case report in the journal Pediatrics raised concerns about xanthan gum in infant formula (as 'Simply Thick') being associated with necrotizing enterocolitis; the FDA subsequently advised against its use in premature infants. For healthy adults consuming normal food amounts, it poses no significant health risk.

Xylitol: Xylitol is safe for humans at normal consumption levels. Like other sugar alcohols, it can cause osmotic diarrhea and gastrointestinal upset at doses above 40–70 g/day. Critically, xylitol is highly toxic to dogs — even small amounts (0.1 g/kg body weight) can cause severe hypoglycemia and hepatic failure in canines, as documented in multiple veterinary case reports. The FDA and ASPCA have both issued warnings about xylitol pet toxicity. For humans, it is well-tolerated and has dental benefits.