Production and Applications of Xanthan Gum, A Polymeric Material Obtained from Xanthomonas Campestris: A Mini Review
Xanthan gum belongs to the category of naturally occurring exo-polysaccharide which owes its origin from the well-known bacterium Xanthomonas campestris. Its structure comprises D-Glucose, D-Mannose and D-Glucuronic acid units with a ratio of 2:2:1. Its use has been increased in day-to-day life and the present scenario shows its wide application, be it a food or non-food application. It is the constituent of more than 90% of the cosmetic products used in daily life. Along with this, its use as an adsorbent has also increased widely and it has imprinted its identity in the field of wastewater treatment, dye removal and drug delivery. This review covers the method of its production and applications in different fields such as food, industries, agriculture, and cosmetics.
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