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Xanthan Gum is a polysaccharide, derived from the bacterial coat of Xanthomonas campestris, used as a food additive and rheology modifier, commonly used as a food thickening agent (in salad dressings, for example) and a stabilizer (in cosmetic
products, for example, to prevent ingredients from separating). It is produced by the fermentation of glucose, sucrose, or
lactose by the Xanthomonas campestris bacterium. After a fermentation period, the polysaccharide is precipitated from a
growth medium with isopropyl alcohol, dried, and ground into a fine powder. Later, it is added to a liquid medium to form the
gum. http://www.ytfoodchem.com/
