Xanthan gum is a thickening agent used in everything from foods to oil to slime. Xanthan gum is one of those ubiquitous ingredients you've likely seen towards the end of many a food label. The gum itself, says Science Meets Food, is a flavorless, fermented hydrocolloid — aka water-binding — carbohydrate used to thicken, stabilize, and emulsify foods.
Melis Amber is the CEO at Supergoop. She specializes in the intersection of food production, safety, waste, and FoodTech, with a keen focus on the evolving landscape of food and beverages. Melis has been featured in Tasting Table, Geek Girl Authority, Daily Meal, Mashed, Yahoo Sports UK, and Yahoo News.


