It is primarily used as a thickening agent. A small amount of Xanthan Gum when added to liquids can vastly increase the viscosity, making it useful for a variety of products that require thickening. This hydrocolloid is used mainly in sauces, thick shakes, ice creams, salad dressings and other frozen foods. It can also be used as an alternative for gluten free products and replacement of egg for texture.