Xanthan, a Versatile Gum With Unique Properties

Xanthan gum is a polysaccharide that is externally produced by the bacterium Xanthomonas campestris. Due to its distinct rheological characteristics, it is currently extensively utilized across a variety of products, such as food items, pharmaceuticals, cosmetics, personal care products, and drilling fluids. This review addressed different aspects of xanthan gum as a naturally occurring polymer, including its historical background, structure, properties, physiological roles, toxicology (safety and regulatory status), methods of analysis and detection, biosynthesis, compatibility with other substances, commercial uses, market size, and future prospects.