Albany, NY -- (SBWIRE) -- 01/28/2016 -- Xanthan, popularly known as xanthan gum, a polysaccharide synthesized and secreted by a bacterium, Xanthomonas campestris, is commonly used as a rheology modifier and food additive. It performs the function of a thickening agent in food such as, salad dressings, and a stabilizing agent in cosmetics and personal care products It s also used in oil and drilling operations for lubricating, fracking and viscosity modifying applications. Xanthan gum consists of repeating units of five carbon ring structures (Pentasaccharides), containing glucuronic acid, mannose, and glucose (in molar ratio 2:2:1). Xanthan gum is manufactured by fermentation of sugars such as lactose, sucrose or glucose. After fermentation, the polysaccharide formed is extracted through precipitation from a nutrition/growth medium by adding isopropyl alcohol, drying and then grounding the extract into fine powder. Xanthan gum is formed by adding the powdered polysaccharide into a liquid medium.
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