Explanation

Xanthan gum is a natural viscosity agent. It is obtained by culturing and fermenting starch or dextrose using xanthomonascampestris germs which are the cause of browning leaf disease of cabbage. Xanthan gum is a light yellow powder that dissolves well in water.
In food, xanthan gum is common in salad dressings and sauces. It helps suspend solid particles, such as spices and also helps create the desired texture in many ice creams.
The aqueous solution is neutral and resistant to heat and acid.