Xanthan gum

Xanthan gum is notable for FODMAPs and oligosaccharides. Clear on lactose, histamine, gluten, fructose, sorbitol, sucrose, tyramine, salicylate, nickel and oxalates.

Xanthan gum contains only low levels of FODMAPs. Xanthan gum is made by bacterial fermentation of sugar. It ferments, which is why it is low rather than none - but it is a long-chain polysaccharide used at well under one percent, and the two together keep it here. The gums that sit higher on this axis do so because they are used in larger amounts or ferment faster. The dependence on serving size comes from Gibson and Shepherd, who built this approach: what these carbohydrates do is deliver fermentable substrate and water to the end of the small intestine, so the quantity decides the distension. Their trial also found that restricting them GLOBALLY works where restricting them one at a time does not.

Xanthan gum contains only low levels of oligosaccharides. Xanthan is a bacterial polysaccharide, far longer than an oligosaccharide, and used at a fraction of a percent. It ferments in the colon, which is what keeps it at low rather than none - the criterion here is behaviour, not just length. Amounts vary by brand and recipe, so always check the label of the exact product.