... used as a food additive and rheology modifier .It is produced by fermentation of glucose or sucrose by the ... prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. Xanthan gum also helps suspend solid particles, ... Formation, Improve ThickerSoy Sauce & Oyster Sauce0.05 - 0.1Thicker, Salt Tolerance, Oxidation Resistance, Improve StickinessSalad Dressing0.1- 0.3Thickener, ...