Salad dressings and sauces contain xanthan gum. Even though xanthan gum is not an emulsifier, it helps to keep an emulsion stable so that the oil in it does not separate. Xanthan gum also helps to keep spices and other solid bits of food evenly distributed in a liquid. Xanthan gum, guar gum and locust bean gum help to give ice cream and other frozen foods a creamy texture. Gluten-free bakers use xanthan gum instead of gluten to make bread dough or batter "sticky." Packaged egg whites or egg substitutes contain xanthan gum to replace the fat and emulsifiers found in egg yolks.