date:Aug 27, 2013
Health Canada's Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for the use of xanthan gum as a stabilizing agent in fish roe (caviar).
Xanthan gum is already permitted for use in Canada as an emulsifying, gelling, stabilizing or thickening agent in a variety of foods, including French dressing, salad dressing, mustard pickles, relishes, a number of dairy products, and in unstandardized foods.
As no safety concerns were raised through this