Today’s interesting fact has to do with Xanthan gum and low fat foods.

Xanthan gum is a polysaccharid that is used to lower the fat contents in foods.

The biggest problem with low fat foods is that removing the fat changes the consistancy of the food we eat.

Fortunately someone noticed that a bacteria that grows on cabbages, and makes those black spots we often find on cabbages that are in our fridges, produces a polysaccharid that can be used to produce much the same consistancy.

Xanthomonas campestris is grown in sterile vats, broken down, and then used to lower the fat content in food,