Why We Skip Xanthan Gum in Our Hot Sauce

Ever read the back of a hot sauce bottle and seen something called xanthan gum? Sounds pretty scientific, right? That’s because it is. Many companies use xanthan gum as a thickener and stabilizer, but at Anderson Pepper Co., we believe in keeping our sauces simple, clean, and natural—which is why you won’t find it in any of our products.

What is Xanthan Gum?

Xanthan gum is a processed food additive made by fermenting sugar with a specific type of bacteria (Xanthomonas campestris). It’s a common thickener found in everything from salad dressings to ice cream to—you guessed it—hot sauce. Its job? To help sauces stay smooth and uniform, preventing separation.

Why Do So Many Hot Sauces Use Xanthan Gum?

It’s everywhere in the hot sauce world because it:

• Thickens the sauce – Gives it a smoother texture.
• Prevents separation – Keeps the vinegar and oil from splitting.
• Extends shelf life – Helps maintain consistency over time.

But here’s the thing: Just because something is widely used doesn’t mean it’s necessary.

Why We Don’t Use It

At Anderson Pepper Co., we take a different approach. We want you to experience the real, bold flavors of our ingredients without unnecessary additives. Here’s why we skip xanthan gum:

• Better Texture, Naturally – We rely on carefully balanced ingredients to create the perfect consistency.
• No Fillers, No Gimmicks – Our sauces are packed with real peppers and spices, not lab-made stabilizers.
• Authentic Flavor – When you buy our sauce, you know exactly what you're getting—pure, high-quality ingredients with zero unnecessary extras.

But Won’t Your Sauce Separate?

Maybe. And that’s a good thing. Natural ingredients behave naturally—so if you see some separation, just give the bottle a quick shake. It’s a small price to pay for a clean, additive-free hot sauce that lets real flavors shine.