Effective variables on production and structure of xanthan gum and its food applications: A review

Abstract

Xanthan gum is a microbial exo-polysaccharide produced industrially from carbon sources by fermentation using the Gram-negative bacterium Xanthomonas campestris. The yield and properties of xanthan gum production and its applications in food are influenced by several variables. Knowing these variables is now needed and will be useful for the scale up production of xanthan gum to achieve high-quality gum at a low price. There have been attempts to optimize variables in xanthan gum production by using various raw materials. This review represents comprehensive knowledge about optimization of effective variables on production and structure of high quality xanthan gum and the applications of xanthan gum for enhancing the quality of foods.