Good question, Paulette! It's a polysaccharide (or group of sugars hooked together) made from a pure culture fermentation of any carbohydrate (usually corn) by a plant bacteria. It's often prized in gluten-free baking as a thickener, emulsifier, and stabilizer that improves the texture, "body," and rise of gluten-free baked goods. Mollie@KAF

• Reply