Food grade:

Xanthan Gum, which is mainly made from starch,

is a high molecular weight polysaccharide produced by fermentation with Xanthomonas

Campestris under the conditions of special nutrient medium, pH, O2-supply and temperature, then puritied, dried and milled into while-like or light-yellow free-flowing powder.

The main compositions of Xanthan Gum are D-glucopyranose glucan, D-mannose and D-glucuronic acid. The molecular structure of Xanthan Gum is as below:
X-ray dcetermining indicates that xanthan gum has a antiparallel double helices conformation,