Xanthan gum is a high-molecular-weight exopolysaccharide produced by the aerobic fermentation of glucose or sucrose by the bacterium Xanthomonas campestris. It is one of the most versatile and widely used hydrocolloids in the food industry. Xanthan gum dissolves in both hot and cold water to produce highly pseudoplastic solutions with excellent shear-thinning behavior. This means products thicken at rest but flow easily when poured, shaken, or chewed.
Xanthan gum is exceptionally stable across a wide range of temperatures, pH levels, and salt concentrations. It works synergistically with guar gum and locust bean gum to produce enhanced viscosity and elastic gels. The ingredient is essential in gluten-free baking, where it replaces the structural role of gluten in doughs and batters.
