Xanthan gum is a polysaccharide, commonly used as a food additive due to its thickening and stabilizing properties, and it is produced through the fermentation of glucose or sucrose by the bacterium Xanthomonas campestris [1]. It finds widespread use in the food industry, personal care products, and industrial applications, because it enhances texture, viscosity, and stability.
The production of xanthan gum involves several key steps, starting with the fermentation of carbohydrates, such as glucose or sucrose, by Xanthomonas campestris under controlled conditions [2]. Following fermentation, the xanthan gum is recovered from the fermentation broth through precipitation, usually by adding alcohol. The precipitated gum is then dried, milled, and tested for quality to ensure it meets specific industry standards [3].
Xanthan gum is valued for its ability to increase the viscosity of liquids, even at low concentrations, and it exhibits excellent stability over a wide range of temperatures and pH levels [4]. It also helps to stabilize emulsions and suspensions, preventing separation and maintaining a uniform texture. Additionally, xanthan gum can improve the mouthfeel of food products, providing a smoother and more appealing texture [5].
In the food industry, xanthan gum is used in a variety of products, including sauces, dressings, dairy products, and bakery items, where it acts as a thickener and stabilizer [6]. It is also used in gluten-free baking to improve the texture and structure of baked goods. Furthermore, xanthan gum is found in personal care products like lotions and shampoos, where it enhances viscosity and provides a smooth feel. In industrial applications, it acts as a suspending agent in drilling fluids and a viscosity modifier in various formulations [7].
Xanthan gum should be stored in a cool, dry, and well-ventilated area to prevent clumping and maintain its quality, and it is typically packaged in multi-layer paper bags or fiber drums with polyethylene liners to protect it from moisture and contamination [8]. Proper storage ensures that xanthan gum retains its properties and remains effective for its intended applications.
Citations:
[1] Katzbauer, B. (1998). Xanthan Gum—Production, Properties and Uses. Advances in Polymer Science, 139, 179-234.
[2] Sutherland, I. W. (1990). Biotechnology of Microbial Exopolysaccharides. Cambridge University Press.
[3] Becker, A., Katzen, F., Pühler, A., & Ielpi, L. (1998). Xanthan gum biosynthesis and application: a biochemical/genetic perspective. Applied Microbiology and Biotechnology, 50(2), 145-152.
[4] García-Ochoa, F., Santos, V. E., Casas, J. A., & Gómez, E. (2000). Xanthan gum: production, recovery, and properties. Biotechnology Advances, 18(7), 549-579.
[5] Sworn, G. (2009). Handbook of Hydrocolloids. Woodhead Publishing.
[6] Morris, V. J. (1990). Use of polysaccharides as food texturants. Ellis Horwood.
[7] Thakur, S., & Thakur, A. K. (2020). Xanthan Gum, a Microbial Polysaccharide with Diverse Applications: A Review. International Journal of Biological Macromolecules, 154, 1024-1034.
[8] Indian Pharmacopoeia. (2018). Vol. III. Indian Pharmacopoeia Commission.
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