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 sopropyl alcohol,
dried, and ground into a fine powder. Later, it is added to a liquid medium to form the gum.