Have always been one for all natural ingredients, but starting to sell my products to the public I want a hot sauce that will not separate. Xanthan gum seems to be one of the most common stabilizing ingredients in a lot of hot sauces, is this the most natural and effective way to keep a sauce from separating? Also what is the best way to incorporate it into the sauce. Is xanthan gum frowned upon for people who are looking for an all natural sauce and is it alway necessary to use a stabilizing agent?  Thank you guy   
Xanthan gum is made by the fermentation of glucose, sucrose, or lactose by Xanthomonas campestris bacteria. It's a fairly recent discovery (sometime in the 1960s) so it doesn't have a long history like yogurt, bread or beer does but it's still a fermentation food product using bacteria or fungi like many other foods.   I have no idea whether everyone considers it natural but it's commonly used in baking gluten-free bread plus it's found in a wide range of food products. In gluten-free bread, it's used to provide the stability maintaining the bread structure (in absence of gluten's ability) for leavening by carbon dioxide from yeast. So a goodly sized group of people on the recent gluten-free fad who want to eat natural should be happy with you using it.  One caution: Although I've never heard of someone being allergic to xanthan gum, the substrate the bacteria is grown on includes corn or wheat. For someone with extreme sensitivity to corn or wheat, it's possible (though extremely rare) that an allergic reaction could be triggered. You can get around this by buying xanthan gum grown on lactose instead. I'm not sure how easy it is to find it as I've only been able to buy xanthan gum with no info on what substrate was used. 