1. Xanthan Gum is a polysaccharide, derived from the bacterial coat of Xanthomonas campestris, used as a food additive and rheology modifier, commonly used as a food thickening agent (in salad dressings, for example) and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating). It is produced by the fermentation of glucose, sucrose, or lactose by the Xanthomonas campestris bacterium. After a fermentation period, the polysaccharide is precipitated from a growth medium with isopropyl alcohol, dried, and ground into a fine powder. Later, it is added to a liquid medium to form the gum.

2. In foods, xanthan gum is most often found in salad dressings and sauces. It helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. Xanthan gum also helps suspend solid particles, such as spices. Also used in frozen foods and beverages, xanthan gum helps create the pleasant texture in many ice creams, along with Guar Gum and locust bean gum. 

3. Xanthan gum (when sometimes not made from wheat—see Allergies for gluten-free allergy information) is also used in gluten-free baking. Since the gluten found in wheat must be omitted, xanthan gum is used to give the dough or batter a "stickiness" that would otherwise be achieved with the gluten. Xanthan gum also helps thicken commercial egg substitutes made from egg whites, to replace the fat and emulsifiers found in yolks. It is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages at typical use levels.

1. Bakery Goods: Xanthan gum is used in gluten-free baking as a binder and to provide elasticity in doughs and batters.

2. Dairy Products: In dairy analogs, it provides the desired consistency and texture similar to traditional dairy products.

3. Sauces and Dressings: It gives sauces and dressings a consistent thickness and prevents oil separation.

4. Low-Fat Products: As a fat substitute, xanthan gum provides a creamy mouthfeel in low-fat dairy products and desserts.

5. Meat Products: It is used to bind and emulsify meat substitutes, giving them a texture similar to real meat.

6. Confectionery: In candy making, xanthan gum helps to provide stability and prevent sugar crystallization.

7. Noodles and Pasta: It is used to improve the texture and reduce stickiness in noodles and pasta.

8. Plant-Based Milks: Xanthan gum helps to create a smooth texture and stabilize the emulsion in plant-based milk alternatives