Xanthan gum, water-soluble polysaccharide compound that is produced by the bacterium Xanthomonas campestris and is best known for its use as a food additive, typically as an emulsifier, a stabilizer, or a thickener. Xanthan gum often is used in conjunction with other thickening agents to improve the stability and texture of food, pharmaceuticals, and cosmetics.

Xanthan gum usually serves as one thickener together with other thickeners, including guar gum, carrageenan, gelatin, agar, and pectin. It is also commonly used with starches, such as potato starch to have more obvious thickening and gelling effects. In jams and jellies, xanthan gum serves as one gelling agent. In diary products and ice cream, xanthan gum is used to improve texture, create a smooth and creamy mouthfeel by helping to inhibit the formation of water crystals.  When it comes to gluten-free products, xanthan gum serves as one emulsifier and blinder to replicate the lift, tenderness, and elasticity of gluten in doughs.

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