Xanthan Gum is a high molecular weight extracellular polysaccharide produced through the fermentation of glucose or sucrose by the bacterium Xanthomonas campestris. This versatile hydrocolloid appears as a cream-colored powder with exceptional rheological properties, including pseudoplastic flow, high viscosity at low concentrations, and remarkable stability across wide pH, temperature, and salinity ranges. As one of the most effective natural thickeners and stabilizers, xanthan gum provides superior suspension, emulsion stabilization, and water-binding capabilities across food, pharmaceutical, and industrial applications.