A Critical Review of the Microbial Exopolysaccharide Xanthan

Xanthan gum, a microbial exopolysaccharide produced by Xanthomonas campestris, exhibits exceptional rheological behavior, structural versatility, and environmental resilience, making it indispensable across food, pharmaceutical, cosmetic, and industrial <br /> sectors. This review critically examines its biosynthesis, molecular configuration, and <br /> physicochemical properties, with emphasis on how cultivation parameters and polymer <br /> architecture influence its functionality. It highlights the role of side chain composition, <br /> ion interactions, and macromolecular conformations in determining xanthan’s unique <br /> pseudoplasticity and stability. The paper further explores advancements in novel feed<br /> stocks and sustainable production techniques. Future research directions are identified, <br /> including enhanced control of structure-function relationships, enzyme-based modifications, and xanthan’s role in emerging fields like 3D bioprinting and biodegradable materials. Overall, xanthan gum is positioned as a model hydrocolloid for both current industrial use and future innovation in biomaterials science.