Xanthan gum is a polysaccharide derived from the outer membrane of a bacterium called Xanthomonas campestris. It is used as a thickening agent, stabilizer and emulsifier in many food products, cosmetics, pharmaceuticals and industrial applications.

In food products, xanthan gum is used to improve the texture, consistency and shelf life of products. It is commonly used in salad dressings, ice cream, sauces, gravies, cream cheese, yogurt and other dairy products. It helps to create a smooth texture and prevents the separation of ingredients. It also helps to keep ingredients suspended and can improve the stability of products, making them more shelf-stable.

In cosmetics, xanthan gum is used to thicken and stabilize emulsions and gels, as well as increase the viscosity of liquids. It is often used in shampoo, lotions, creams and other personal care items. It helps to keep ingredients suspended, prevents separation, and gives the product a smooth and creamy texture.

In pharmaceuticals, xanthan gum is used to improve the flow properties of active ingredients and encapsulate them to ensure uniform delivery. It is also used to stabilize suspensions, emulsions and other liquid formulations.

Xanthan gum is also used in industrial applications. It is used to thicken and stabilize paints, coatings and drilling muds. It is also used to thicken and stabilize aqueous solutions used in oil and gas production.

Overall, xanthan gum is a versatile product with many applications. In food products, it helps to improve texture and shelf life. In cosmetics, it helps to thicken and stabilize emulsions and gels. In pharmaceuticals, it helps to improve the flow properties of active ingredients and stabilize suspensions and emulsions. In industrial applications, it is used to thicken and stabilize aqueous solutions.

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