Xanthan gum is a high-viscosity watersoluble microbial exopolysaccharide mainly made from starchiness through specific biological fermentation, refinement, drying and smashing with the help of Xanthomonas.

The primary structure of Xanthan gum is the main chain of β (1→4)-D-glucose linked in a linear way. There is a trisaccharide branched chain every other glucose at the location of C-3. It comprises a glucuronic acid residue that links the mannose unit at the end via (1→4) and links the second mannose on the main chain via (1→2). About 50% mannose residues at the end are acidified by acetone. Residues not at the end usually carry an acetyl at the location of C-6. About 20% mannoses at the end can be acetylated to generate six repeating units. The carboxyl on the side chain makes Xanthan gum molecules carry negative charges.

Xanthan gum is soluble in cold and hot water. Featuring high viscosity, high acid-alkali resistance, salt tolerance and high thermal stability, it is one of the biological gums with the best performance at present. Xanthan gum can be widely applied to food, pharmaceutical, cosmetics and other industries as emulsifier, thickener, suspending agent and stabilizer.

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