Xanthan Gum

Complex, branched polysaccharide produced by the action of the bacteria Xanthomonas campestris. It is soluble in both cold and warm water, where it serves as a thickener in concentrations as small as 0.1–0.3 percent. Liquids stiffened with xanthan gum exhibit shear thinning, an effect well known from ketchup and dressings.