Xanthan gum is a high-molecular-weight polysaccharide secreted by the microorganism Xanthomonas campestris and produced commercially in a batch fermentation process. It hydrates in cold water to give a viscous solution with pseudoplastic flow behaviour. Because of its physical properties, it is widely used as a thickener or viscoser in both food and non-food industries. Xanthan gum is also used as a stabilizer for a wide variety of suspensions, emulsions and foams. This gives excellent suspension and cling at low shear and excellent mouth feel and pouring properties at high shear. The xanthan gum molecule has a cellulosic backbone with side chains that wrap around the backbone protecting it and conferring excellent stability across a wide pH range and tolerance of high salt concentrations and ingredients such as glycerol and alcohol. The rigid backbone helps to maintain viscosity during heating. Xanthan gum shows synergistic thickening with guar gum and forms very elastic cohesive gels with locust bean gum and konjac mannan. Non-food uses include oil field, personal care, pharmaceutical and home care products. Typical food applications include sauces and dressings, baked goods, beverages, desserts and ice creams. This article outlines overview of the applications and industrial production of xanthan.
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