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  • Xanthan gum is a polysaccharide used as a food additive and rheology modifier.
  • It is produced by a process involving fermentation of glucose or sucrose by the Xanthomonas campestris bacterium.
  • Xanthan Gum is produced by fermentation of Xanthomonas Campestris.
  • Xanthan Gum is an odourless cream-colored powder.
  • Xanthan Gum dissolves in cold and hot water, the solutions are very viscous, highly pseudoplastic and very resistant to pH- variations, enzymatic degradation and temperature variations.


  • The polysaccharide is prepared by inoculating a sterile aqueous solution of carbohydrate(s), a source of nitrogen, di-potassium monohydrogen phosphate, and some trace elements.
  • The medium is well-aerated and stirred, and the polymer is produced extra cellularly into the medium.
  • The final concentration of xanthan produced is about three to five percent by weight.
  • After fermentation over about four days, the polymer is precipitated from the medium by the addition of isopropyl alcohol and dried and milled to give a powder that is readily soluble in water or brine.


  • Total market value in the range of $303 million, xanthan volumes are approximately 40-50 million tons per year, of which about 60 percent is used in the food and pharmaceutical market.
  • China should be potential market for xanthan gum consumption especially in the fields outside food additive industry.
  • Xanthan gum, a hydrocolloid used in a multitude of applications in the food industry, under the E-number 415, some eleven years after the FDA cleared this high molecular weight polysaccharide as a food additive for the US market.


  • Xanthan gum is used to provide viscosity, suspension and emulsion stability of water based systems.
  • IT is used in frozen foods and beverages, xanthan gum creates the pleasant texture in many ice creams, Toothpaste often contains xanthan gum.
  • Xanthan gum is also used in gluten-free baking.
  • The gluten (found in wheat) must be omitted, xanthan gum is used to give the dough or batter a "stickiness" that would otherwise be achieved with the gluten.

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