Ksantaanikum

Ksantaanikum is a Latin term that translates to xanthan gum in English. Xanthan gum is a polysaccharide produced by the bacterium *Xanthomonas campestris*. It is commonly used as a food additive (E number E415) to thicken and stabilize food products. Its effectiveness as a thickener, even in small amounts, makes it a popular ingredient in salad dressings, sauces, baked goods, and dairy products.

Beyond its culinary applications, xanthan gum finds use in various industrial sectors. In the pharmaceutical industry, it serves as a binder and stabilizer in tablets and suspensions. It is also employed in cosmetics as an emulsifier and thickener for lotions, creams, and shampoos. In the oil and gas industry, xanthan gum is utilized in drilling fluids to control viscosity and prevent fluid loss. Its ability to form stable gels and suspensions at a wide range of temperatures and pH levels contributes to its versatility.

The production of xanthan gum involves a fermentation process. *Xanthomonas campestris* is grown in a controlled environment with a nutrient-rich medium. The bacteria then excrete xanthan gum into the medium. After fermentation, the gum is precipitated, dried, and milled into a fine powder. This powder is then ready for use in its various applications. Xanthan gum is generally recognized as safe (GRAS) by regulatory bodies like the U.S. Food and Drug Administration (FDA) for its use in food.