is a polysaccaride, formed by the microorganism Xanthomonas campestris. The basis for the fermentation process are sugary substances and nutrient salts. The molecule contains D-glucose,m D-mannose and D-glucuronic acid. It is produced by mixing sodium and potassium salt.
Xanthan is a creamy white powder, that is easily soluble in hot as well as cold water and forms a viscose, pseudoplastic dissolution. It is used as stabilizer, emulsifier, thickener, suspension agent and foam booster for food. Xanthan has extraordinary and very useful properties. It has alreday a high viscosity at a low concentration, it shows a stable viscosity at temperature fluctuations and is very pH-, freeze and thaw stable.