Xanthan gum is a polysaccharide used in many applications such as a food additive, enzyme substrate or rheology modifier. Xanthan is produced by fermentation from Xanthomonas campestris.
Xanthan gum is an anionic polysaccharide composed of a β-(1→4)-D-glucopyranose glucan backbone with side chains of (1→3)-α-D-mannopyranose-(2→1)-β-D-glucuronic acid-(4→1)-β-D-mannopyranose on alternating residues.