Readers will come to know the simple or basics of Xanthan Gum Production process.

1. Xanthan gum production
Introduction
Xanthan gum is an exopolysaccharide that has a variety of industrial applications, including its use
as a common food additive. It works as a thickener, emulsifier, and stabilizer to keep ingredients
from separating. It is made from simple sugars through a fermentation process and gets its name
from the bacteria used, Xanthomonas campestris.
Xanthan gum is commonly found in salad dressings and sauces. Although it is not an emulsifier,
it helps to prevent oil separation by stabilizing the emulsion. Xanthan gum also aids in the
suspension of solid particles such as spices. Xanthan gum contributes to the desired texture of
many ice creams. To keep toothpaste uniform, xanthan gum is frequently used as a binder. Xanthan
gum also aids in the thickening of commercial egg substitutes made from egg whites, which are
used to replace the fat and emulsifiers found in yolks. Because it does not change the color or
flavor of foods or beverages at typical use levels, it is also a preferred method of thickening liquids
for those with swallowing disorders. Xanthan gum is used in gluten-free baking to give the dough
or batter the stickiness that gluten would otherwise provide. It is used in most foods at
concentrations of 0.5% or less. Sauces, dressings, meat and poultry products, bakery products,
confectionery products, beverages, dairy products, and other foods contain xanthan gum.
Principles of production of Xanthan Gum
Xanthan gum is a water-soluble exo-polysaccharide. It is produced industrially from carbon
sources by fermentation using the gram-negative bacterium Xanthomonas campestris.
Carbon Source >> Bacterial Fermentation>> Exo polysaccharide coating produced by bacteria>>
Xanthan gum
Materials required for Xanthan Gum Production
1. Infected plant
2. Bacteria Culture associated instrument (Media, Incubator, Autoclave and others)
3. Bio-reactor

2. 4. Distillation-associated instrument (Evaporator and others)
Production process for production of xanthan gum from Xanthomonus campestris
Xanthan Gum production can be divided into two parts
1. Upstream (Isolation, Purification, Inoculum in bioreactor)
2. Down Stream (Multiplication after isolation and Industrial production on Bioreactor and
other recovery process
1. Isolation:
Xanthomonas campestris should be isolated from infected plant
2. Purification:
Xanthomonas campestris should be purified by steak plate method
3. Inoculum and growth in culture media
Xanthomonas campestris should be cultured in culture media for the preparation of culture for an
industrial scale
4. Preservation of bacterial culture for further use
After preparing the bacterial culture it should be preserved by using various techniques such as
freeze drying and preserving for further use.
5. Industrial Scale up by using Bioreactor
Preserved bacterial culture needs to be activated and inoculated into a bioreactor for large
production.
6. Separation of Bacteria from cultured broth
After producing a large number of bacterial cells, they should proceed with the xanthan gum as
their secondary. Then it should need to remove the cell by using heat treatment such as
pasteurization or sterilization.
7. Recovery of Xanthan Gum

3. By using various techniques such as extraction with alcohol, Distillation, Purification, Washing
and Drying could be used to produce the xanthan gum.
8. Packaging
Proper packaging materials should be used to package the xanthan gum for storage and selling
purposes.

4. Fig: Process Flow diagram for production of Xanthan gum from Xanthomonus campestris
Conclusion:
Xanthan Gum is a polysaccharide. It is a carbohydrate that has been extensively studied and is the
most widely used food additive in the world. Xanthan gum is made by culturing the bacterium
Xanthomonas campestris in a sugar medium. The bacteria grow on the carbohydrate source and
produce xanthan gum.
References
Amanullah, A., Satti, S., Nienow, A.W., 1998. Enhancing xanthan fermentation by different modes
of glucose feeding. Biotechnology Progress 14, 265–269.
Borges, C.D., Moreira, A.D., Vendruscolo, C.T., Ayub, M.A.Z., 2008. Influence of agitation and
aeration in xanthan production by Xanthomonas campestris pv pruni strain 101. Revista Argentina
de Microbiologia 40, 81–85.
Byong, H.L., 1996. Fundamentals of Food Biotechnology. VCH Publishers Inc., United States.