• Color: Xanthan gum is typically white to off-white or light-yellow.
• Form: A flowable, fine powder.
• Odor: A very slight, faint odor.

• Type: A high-molecular-weight, extracellular heteropolysaccharide. 
• Composition: It is made of repeating pentasaccharide units composed of D-glucose, D-mannose, and D-glucuronic acid in a specific ratio (typically 2:2:1). 
• Structure: It forms a rod-like double helix secondary structure with side chains wrapped around the main chain, held together by hydrogen bonds. This structure gives it unique properties. 

Key Characteristics & Uses:

• Thickening and Stabilizing:

  Xanthan gum is a highly effective thickening agent, forming a stable, viscous colloid in water. It stabilizes emulsions, suspensions, and foams. 
• Rheology:

  It has a yield value, meaning it is highly viscous under low shear but becomes less viscous when agitated, instantly reverting to its high viscosity when the force is removed. 
• Stability:

  Its unique structure protects the backbone, making it exceptionally stable against acids, alkalis, enzymes, and variations in temperature and pH. 
• Solubility:

  It is slightly soluble in water and is insoluble in ethanol.