Xanthan gum, a polysaccharide originating from sugar fermentation by Xanthomonas campestris bacteria, is a high molecular weight carbohydrate. It serves as a versatile additive and thickener with distinct rheological traits.

Due to its water-holding prowess, xanthan gum transforms into a dense gel in water. Its stability across temperature and pH variations renders it fitting for diverse food and industrial uses.

In the food sector, xanthan gum acts as a thickener, stabilizer, and emulsifier. It heightens the texture, mouthfeel, and quality of products such as sauces, baked goods, beverages, dairy, and dressings. It's also adept at preserving the uniform dispersion of solids in liquids, averting settling or separation.

Beyond food, xanthan gum finds roles in cosmetics, pharmaceuticals, and personal care, functioning as a stabilizer, emulsifier, and thickener.

Uses:

• Food industry: Thickener, stabilizer, and emulsifier in sauces, dressings, dairy products, baked goods, and beverages.

• Personal care and cosmetics: Thickening agent, emulsifier, and stabilizer in lotions, creams, toothpaste, and shampoos.

• Pharmaceuticals: Suspension agent, binder, and thickener in oral liquids, tablets, and capsules.

• Oil and gas industry: Viscosity control and suspension agent in drilling fluids.

• Industrial applications: Thickening and stabilizing agent in paints, coatings, adhesives, and textile printing.

• Agriculture and horticulture: Seed coating and water retention in soils.