Sanxan Gum is a sphingan-type exopolysaccharide closely related to gellan, welan, and rhamsan gums, all produced by different species of Sphingomonas bacteria through aerobic fermentation. Its backbone consists of a tetrasaccharide repeat unit of glucose, glucuronic acid, and rhamnose. Sanxan gum produces firm, elastic, and thermoreversible gels at low concentrations, with gel properties modifiable by cation type and concentration.
It exhibits excellent compatibility with other hydrocolloids and can be used in synergistic blends. While not as widely established as gellan or xanthan gum, sanxan gum is gaining recognition in Asian food markets, particularly in China where it has regulatory approval as a food additive. It is particularly valued for its clear gel formation and suspension capabilities in beverages and dessert applications.