Summary Xanthan gum is a polysaccharide secreted by the bacterium Xanthomonas campestris, used as a food additive and rheology modifier, commonly used as a food thickening agent (in salad dressings, for example) and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating). It is composed of pentasaccharide repeat units, comprising glucose, mannose, and glucuronic acid in the molar ratio 2.0:2.0:1.0. It is produced by the fermentation of glucose, sucrose, or lactose. After a fermentation period, the polysaccharide is precipitated from a growth medium with isopropyl alcohol, dried, and ground into a fine powder. Later, it is added to a liquid medium to form the gum. This report includes market status and forecast of global and major regions, with introduction of vendors, regions, product types and end industries; and this report counts product types and end industries in global and major regions. Market Segment as follows: By Region / Countries North America (U.S., Canada, Mexico) Europe (Germany, U.K., France, Italy, Russia, Spain etc) South America (Brazil, Argentina etc) Middle East & Africa (Saudi Arabia, South Africa etc) By Type Food grade Oilfield Grade Pharmaceutical & Cosmetics Grade Industrial Grade By End-User / Application Food Petroleum exploration Pharmacy Daily cosmetics Others By Company CP Kelco ADM Jungbunzlauer Cargill DuPont Danisco Vanderbilt Minerals Fufeng Group Deosen Biochemical Meihua Group Hebei Xinhe Biochemical
Table of Contents 1 Market Definition 1.1 Market Segment Overview 1.2 by Type 1.3 by End-Use / Application 2 Global Market by Vendors 2.1 Market Share 2.2 Vendor Profile 2.3 Dynamic of Vendors 3 Global Market by Type 3.1 Market Share 3.2 Introduction of End-Use by Different Products 4 Global Market by End-Use / Application 4.1 Market Share 4.2 Overview of Co
