xanthan gum

Xanthan gum is a high-molecular-weight microbial polysaccharide produced by the fermentation of glucose or sucrose by the bacterium *Xanthomonas campestris*. In clinical medicine, it is primarily utilized in two distinct therapeutic contexts. In ophthalmology, it serves as a mucoadhesive lubricant and tear film stabilizer in eye drops for the treatment of dry eye syndrome (keratoconjunctivitis sicca), where its viscous properties help protect the ocular surface. In nutritional science and metabolic research, xanthan gum is employed as a viscous soluble fiber that acts as a thickening agent in liquid or semi-solid meals. By increasing the viscosity of gastric contents, it slows gastric emptying and enhances oro-sensory exposure, which can suppress subjective appetite and reduce cumulative energy intake, potentially aiding in weight management and the prevention of obesity.

Other names

xanthan gum