What is Bacterial Polysaccharide?
Xanthan Gum is a polysaccharide produced through the fermentation of carbohydrates by the bacterium Xanthomonas campestris. It is commonly used as a food additive and thickening agent. With its unique ability to increase viscosity and stabilize emulsions even in extremely low concentrations, Bacterial Polysaccharide has become a crucial ingredient in many processed foods and household products.

Chemical Structure and Properties
As a polysaccharide, Bacterial Polysaccharide is made up of repeating pentasaccharide units consisting of glucose, mannose, and glucuronic acid. Xanthan Gum Its molecular structure gives it unusual rheological properties that make it highly effective as a thickening, stabilizing, and suspension agent. Unlike other common gums that require high concentrations to be effective, Bacterial Polysaccharide displays significant viscosity-building properties even at concentrations as low as 0.5%. It is stable across wide temperature and pH ranges and maintains viscosity levels regardless of changes. These characteristics make Bacterial Polysaccharide a very valuable additive for foods, cosmetics, and other commercial applications.

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