2. Biosynthesis
Xanthan gum is synthesized and excreted by the bacterium Xanthomonas campestris. This micro-organism is strictly aerobic (it develops only in the presence of oxygen) and takes the form of medium-sized shells or small rods (0.5 x 1.3 µm). The classification of Xanthomonas species is based on their phytopathogenicity. More than 140 X. campestris pathovars are listed. Xanthomonas campestris, a member of the Pseudomonades group, belongs to the gram 2 category (membrane staining technique developed by Christian Gram in 1884). The gram-2 wall has a complex structure consisting of a plasma membrane containing proteins and phospholipids, a periplasmic space containing peptidoglycan (a heteropolymer of N-acetyl-glucosamine and N-acetylmuramic acid linked by peptides) and an outer membrane rich in functional proteins, lipopolysaccharides and lipoproteins. Industrialists have progressively improved...
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Biosynthesis
Physico-chemical properties
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Economic data
The world market for xanthan gum exceeded 30,000 t in 1998, and is growing at over 5% a year. Xanthan gum is highly developed in the United States and, to a lesser extent, in Europe. Continued growth in the United States, the Americanization of food habits in Europe and innovation in the mass retail sector (detergents, cosmetics, etc.) are the driving forces behind xanthan gum's development.
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