Introduction to Xanthan

Xanthan is a high molecular weight polysaccharide that is found naturally in the extra cellular matrix of the bacterium Xanthomonas campestris. It is produced on a commercial scale via an aerobic fermentation process. It is widely used in food for thickening, suspension & emulsion stability and also as a processing aid.

Xanthan was originally discovered as part of a USDA programme in the 1950s that screened a range of novel polysaccharide producing organisms for commercial potential, including several different Xanthomonas cultures. Kelco-AIL (Alginate Industries ltd) was the first to commercialise a process for the production of xanthan gum.

Xanthan was approved for food use in 1969 by the FDA and 1974 by the EU where it is known by its E-number E415. Xanthan’s unique rheology was first noted in the literature by Jeanes et al. (1961) and it has become one of the most successful hydrocolloids largely due to its high functionality, particularly in difficult environments such as acid, high salt and high shear stress. In fact, Xanthan has been described as “the almost perfect gum”.

This Introduction to Xanthan article has additional information on xanthan structure which can be accessed using the forward arrows in the Further Reading box below or by downloading the full article in pdf form here.