| Name | Other Names | Purpose | Source |
|
Xanthan gum |
E415 |
Makes foods viscous. Used in dressings and sauces as an emulsifier that prevents oil and water from destabilizing. Used to suspend particles. Adds texture to ice-creams and used as egg white substitute. Also used to thicken gluten-free doughs and batters. |
Produced by bacterial. fermentation of glucose and sucrose. |
|
Xylitol |
E967 |
Colorless white crystalline solid used as a sugar replacer in supplements, confections, chewing gums, and low-calorie products. |
Found in small amounts in plugs, strawberries, cauliflower, pumpkin, and produced in humans and animals during the metabolism of carbohydrates. |
