Xanthan gum is a high molecular weight polysaccharide produced by the fermentation of glucose or sucrose by the bacterium Xanthomonas campestris. This versatile compound is widely recognized for its exceptional thickening and stabilizing properties, making it a valuable ingredient in various industries. In the food sector, xanthan gum is commonly used as a thickener, emulsifier, and stabilizer in products such as salad dressings, sauces, and gluten-free baked goods. Its ability to maintain viscosity under varying temperatures and pH levels enhances the texture and shelf-life of food products, catering to the growing demand for clean-label and gluten-free options.

Beyond the culinary world, xanthan gum finds extensive applications in pharmaceuticals, cosmetics, and personal care products, where it serves as a stabilizer and thickening agent in creams, lotions, and gels. Its unique properties also make it suitable for use in oil drilling fluids, where it helps to improve the viscosity and stability of the drilling mud. With its multifunctional capabilities and wide-ranging applications, xanthan gum stands out as an essential ingredient for researchers and industry professionals seeking reliable solutions for product formulation and stability.