Xanthan gum is produced by Xanthomonas campestris bacteria, which ferment sugar. This bacterium is found naturally in high-fiber vegetables such as cauliflower, broccoli, and squash and causes black spots. Xanthan gum was discovered through the extraction of polysaccharides produced in the cell wall.

The working pH range of xanthan gum is very wide but is not stable below 3. Its viscosity ranges from 1500 to 2000 cps. Gel forms can be transparent, and set-up times can be set. Due to its synergistic effects with other gums, it is possible to see xanthan gum in almost every application. From petroleum to molasses, ketchup to muffins, pudding to filling... Of course, the relative advantage of the cost of Xanthan gum when we compare it with other gums is the biggest reason that it is the most common gum.

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