Xanthan gum is a powder milled from microorganisms of the genus Xanthomonas. It is linked by glucose, mannose and glucuronic acid to form a cellulose trisaccharide chain. Xanthan gum has the consistency of corn starch but is more stable. It is also considered a natural food because it is made from fermenting bacteria.
Xanthan gum is often used for food and non-food. Xanthan gum was discovered in the laboratory of the US Department of Agriculture. This material was discovered in a project to test the potential use of multiple polymers. In 1960, Kelco first produced commercial xanthan gum. In 1968, after completion of animal experiments, it was approved for food use.
Xanthan gum in food has the effect of thickening dairy products and salads to maintain food appearance consistency and fluidity. It is also used to keep the ice cream crystallized, making the low-fat and fat-free dairy products more full. In addition, xanthan gum is a gluten substitute for flour products. Non-food use of xanthan gum Xanthan gum is often used in beauty products to keep the emulsion products separate. Xanthan gum also promotes skin water absorption and is used in different moisturizers. Any product that requires a smooth, delicate lotion can be used. One common use of it is as a water thickener for machines that require the use of water as a lubricant.