Production and application of xanthan gum in dairy and plant-based dairy product

  • YIN Li ,
  • WANG Yanyong ,
  • QI Xifang
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  • (Department of Agriculture and Animal Husbandry, Handan Vocational College of Science and Technology, Handan 056046, China)

Received date: 2024-08-23

  Revised date: 2024-11-14

  Online published: 2025-08-01

Abstract

Xanthan gum is an important industrial extracellular polysaccharide produced by Xanthomonas spp., characterized by excellent rheological properties.It is widely used as a thickener, stabilizer, and suspending agent in various industries, including food, chemicals, pharmaceuticals, cosmetics, and oil.In recent years, driven by factors such as vegetarianism, dietary nutrition, and environmental friendliness, plant-based foods that replace animal-source foods have been rapidly developing globally.Xanthan gum is particularly noteworthy for improving the stability of plant-based foods, enhancing physical, chemical, and sensory performance, and extending shelf life.This review summarizes the research progress in xanthan gum production and its application in the food industry, especially in plant-based dairy products, and the opportunities and challenges faced in the production and application of xanthan gum, offering a reference for the sustainable development of the xanthan gum industry.

Cite this article

YIN Li , WANG Yanyong , QI Xifang . Production and application of xanthan gum in dairy and plant-based dairy product[J]. Food and Fermentation Industries, 2025 , 51(14) : 433 -440 . DOI: 10.13995/j.cnki.11-1802/ts.040842

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