Due to its unique properties, Xanthan Gum has an extremely wide range of applications in more than ten fields such as food, petroleum, medicine, and daily chemical industry. Its high degree of commercialization and wide range of applications make it unmatched by any other microbial polysaccharide.

In terms of food, many foods add xanthan gum as a stabilizer, emulsifier, suspension agent, thickener, and processing aid. Xanthan gum can control the rheology, structure, flavor, and appearance of products, and its pseudo-plasticity can ensure good taste.

Therefore, it is widely used in salad dressings, bread, dairy products, frozen foods, beverages, seasonings, brewing, candies, pastries, soups, and canned foods. In recent years, people in more developed countries have often been concerned about the high calorific value of food, which can lead to weight gain.

Xanthan gum has dispelled this concern because it cannot be directly degraded by the human body. In addition, according to a report from Japan in 1985, a comparative test was conducted on eleven food additives, and xanthan gum was the most effective anticancer agent among them.