Xanthan gum is a polysaccharide used as an additive in products such as food and beverages, pharmaceuticals, personal care products, and others. It is synthetized by the bacteria Xanthomonas campestris through the fermentation process. When sugar is fermented, a fluid is produced, which is solidified by adding alcohol. After that, it is rinsed, pressed, and dried. It is generally available in two forms—dry and liquid. Xanthan gum enhances the viscosity of fluids. It is used as a stabilizer and thickening agent in different types of food and beverages, including bakery and confectionary products, beverages, sauces and dressings, dairy products, and ice creams. It is also used as a stabilizer and rheology modifier in personal care and pharmaceutical products. Moreover, it is used as a rheology modifier in the process of oil drilling and extraction. Xanthan gum also has various applications in the paints and pigments industries.
RISE IN DEMAND FOR GLUTEN-FREE FOOD PRODUCTS TO ESCALATE MARKET GROWTH
Xanthan gum is a common food additive that is used as a gluten alternative. Gluten is a protein that gives wheat flour its structure. Xanthan gum is typically used with non-gluten-containing flour to produce gluten-free goods with good structure and texture. FDA and USDA regulatory standards limiting the amount of gluten in food products. For instance, according to the FDA’s gluten-free food labeling rule, lower than 20 parts per million is the permissible limit of gluten in products labeled “gluten-free,” “no gluten,” “free of gluten,” or “without gluten.” Moreover, xanthan gum is a vital gluten-free baking ingredient that helps baked goods hold posture and develop elasticity. Among its common applications, including cakes and pancakes, cookies, muffins, quick bread, pizza dough, bread, and salad dressings, xanthan gum is often utilized in the making of pizza dough. The nutritional value of xanthan gum, which includes carbs and fiber, also increases its acceptability. In addition, xanthan gum is used in gluten-free products to improve the texture and shelf life. Like gluten, it also keeps baked goods moist and soft. However, gluten, which accounts for ~75% wheat, barley, and rye protein; it cause significant intestine damage and raise the risk of cardiovascular events in celiac disease patients. Hence, the growing prevalence of gluten-intolerance issues and other health-related problems caused due to gluten are highlighting the demand for gluten-free products.
Some of the major key players operating in the global xanthan gum market include ADM, Cargill Inc, CP Kelco, Deosen, Fufeng Group, Hebei Xinhe Biochemical Co. Ltd., Ingredion Inc., Unionchem, SNP, Inc., Solvay among others. The major players are striving towards expanding their customer base and expanding their presence globally so as to acquire better market position.
