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Production and application of xanthan gum—prospects in the dairy and plant-based milk food industry: a review

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Abstract

Xanthan gum (XG) is an important industrial microbial exopolysaccharide. It has found applications in various industries, such as pharmaceuticals, cosmetics, paints and coatings, and wastewater treatment, but especially in the food industry. The thickening and stabilizing properties of XG make it a valuable ingredient in many food products. This review presents a comprehensive overview of the various potential applications of this versatile ingredient in the food industry. Especially in the plant-based food industries due to current interest of consumers in cheaper protein sources and health purposes. However, challenges and opportunities also exist, and this review aims to identify and explore these issues in greater detail. Overall, this article represents a valuable contribution to the scientific understanding of XG and its potential applications in the food industry.

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Acknowledgements

The research funding from the Ministry of Science and Higher Education of the Russian Federation (Ural Federal University Program of Development within the Priority-2030 Program) is gratefully acknowledged.

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    Richard Vincent Asase & Tatiana Vladimirovna Glukhareva

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Asase, R.V., Glukhareva, T.V. Production and application of xanthan gum—prospects in the dairy and plant-based milk food industry: a review. Food Sci Biotechnol 33, 749–767 (2024). https://doi.org/10.1007/s10068-023-01442-7

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