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A complex carbohydrate that is used as a food additive to:

Thicken (sauces, soups, salad dressings, gravies).
Stabilize emulsions to prevent separation in ice creams, beverages, and salad dressings.
Enhance texture.
Gluten-free baking by mimicing the elasticity and stickiness of gluten which helps doughs and batters stick together and rise.

ChemistryIngredient

Xanthan Gum

A complex carbohydrate that is used as a food additive to:

Thicken (sauces, soups, salad dressings, gravies).
Stabilize emulsions to prevent separation in ice creams, beverages, and salad dressings.
Enhance texture.
Gluten-free baking by mimicing the elasticity and stickiness of gluten which helps doughs and batters stick together and rise.

Use xanthan gum near the end of the cooking process (if possible) and start with a small amount (⅛ teaspoon per cup of liquid), you can always add more but you cannot take away.
Too much xanthan gum can give food a slimy look and feel. See above - start with less and add more if needed.
Clumps can be avoided by sifting before adding, mixing with oil or sugar before adding to liquid ingredients, mixing with dry ingredients before adding to liquid ingredients, sprinkling slowly into the food, or mixing at room temperature or colder.

Chemistry, Ingredient