2. Biosynthesis
Xanthan gum is synthesized and excreted by the bacterium Xanthomonas campestris. This micro-organism is strictly aerobic (it grows only in the presence of oxygen) and takes the form of medium-sized shells or small rods (0.5 × 1.3 µm). Manufacturers have progressively improved the strain's performance through classic mutagenesis and bacterial selection techniques. Improvement criteria include those mentioned in the History box.
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Biosynthesis
Physico-chemical properties
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Economic data
The world xanthan gum market 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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