XANTHAN GUM

Xanthan gum is a polysaccharide which is produced from simple sugars by fermentation and derives its name from the species of bacteria used, Xanthomonas campestris. The gum is produced when sugar, commonly from corn, wheat, or soy, is fermented by X. campestris. The gum is then processed, through pasteurization, drying, and milling, to create a fine white powder or, occasionally, granules. The final product, a kind of hydrocolloid, disperses and creates a gel when added to water. The gum is best known for its use as a food additive, typically as an emulsifier, a stabilizer, or a thickener. Xanthan gum thickens without the application of heat, which distinguishes it from certain other thickening agents. Xanthan gum is often used in conjunction with other thickening agents to improve the stability and texture of food, pharmaceuticals, and cosmetics.