Xanthan gum: properties, production conditions, quality and economic perspective

Abstract

Xanthan gum is an important exopolysaccharide produced by Xanthomonas campestris in controlled conditions. These conditions must be carefully evaluated in order to obtain an optimal combination between yield and quality of the gum, and with production costs. The issue of this review is to provide a consolidated source of information on studies about xanthan gum production, such as new strains, supplementation of the fermentation medium, alternative carbon sources, effects of temperature, pH, stirrer speed and air flow. The quality of the final product is also discussed. Lastly, this review includes the overviews related to applications and commercial perspectives.