Xanthan gum is a polysaccharide secreted by the bacterium Xanthomonas campestris, and is used as a thickener, stabilizer, emulsifier, and rheology modifier in food, cosmetics, oil, and pharma industries. A process has been developed for production of xanthan using a Xanthomonas strain isolated at laboratory having excellent potential
SALIENT FEATURES
Xanthomonas strain isolated indigenously at BARC has been used for standardization of xanthan gum production.
The process is made highly cost effective modified with the use of cheap agriculture produces in the production medium.
Radiation depolymerized guar gum has similar viscoelastic properties as commercial enzyme hydrolyzed product.
An alternate to xanthan gum which is imported from USA, Australia and China saving important foreign exchange.
Xanthan gum yield (dry weight) of around 30- 40g/L was obtained using a 30L pilot scale fermenter.
APPLICATIONS
Mainly used in food industry for its thickening, stabilizing, jelling, and emulsifying properties.
In its nonfood uses, xanthan gum finds application in the preparation of toothpastes, cosmetics, polishes, paints, adhesives, ceramics, and explosives.
In the petroleum industry, xanthan gum is used for enhanced oil recovery.
