Xanthan Gum

          A gum obtained by microbial fermentation from the Xanthomonas campestris organism. It is very stable to viscosity change over varying temperatures, pH and salt concentrations. It is also very pseudoplastic which results in a decrease in viscosity with increasing shear. It reacts synergistically with guar gum to provide an increase in viscosity and with carob gum to provide an increase in viscosity or gel formation. It is used in salad dressings, sauces, desserts , baked goods , and beverages at  0.05 to 0.50 percent.