Xanthan gum

Xanthan gum is an extracellular polysaccharide secreted by the microorganism Xanthomonas campestris. Commercially it is manufactured by a fermentation process. Xanthan gum is soluble in cold water and solutions exhibit highly pseudoplastic flow and a synergistic interaction with galactomannans and glucomannans. An overview of the manufacturing process and chemical structure of xanthan gum is provided. Methods for the effective preparation of xanthan gum solutions are described with particular emphasis on dispersion. The effects of food ingredients such as salts, sugars, and acids on solution properties are discussed in relation to the main applications. The synergistic interaction of xanthan gum with galactomannans such as guar gum, locust bean gum, and konjac glucomannan is discussed. Finally, the main applications of xanthan gum in food are described with example formulations.