Xanthan gum uses in dairy and plant-based milk
What it found
Xanthan gum thickens and stabilises many foods, and it has growing potential in plant-based milk and dairy products.
The authors also point to challenges and opportunities for its use.
What they found
Thickening and stabilising
Xanthan gum's thickening and stabilising properties make it a valuable ingredient in many food products.
Plant-based food potential
Xanthan gum has potential applications in the food industry, especially in plant-based food industries.
Other industries
Xanthan gum is used in pharmaceuticals, cosmetics, paints and coatings, and wastewater treatment, but especially in food.
Challenges and opportunities
Challenges and opportunities exist for xanthan gum's use, and the authors aimed to identify and explore these issues.
What the authors conclude
- They state that this article represents a valuable contribution to the scientific understanding of XG and its potential applications in the food industry.
- They identify and explore the challenges and opportunities for xanthan gum in greater detail.
How it was done
Consumers are increasingly interested in cheaper protein sources and health purposes, which has drawn attention to plant-based food industries.
What it can’t tell you
- We summarised it from the abstract only.
- This is a review of existing information, not a new study in people or animals.
- It cannot show what happens when people eat xanthan gum.
Who paid
- Conflicts
- Conflict of interestAuthors declare no conflict of interest.
- Authors work at
- Ural Federal University of the First President of Russia B.N. Yeltsin, Russia
The paper
- Title
- Production and application of xanthan gum-prospects in the dairy and plant-based milk food industry: a review
- Type
- ReviewThe authors read earlier studies and describe what they found. It isn’t a new study.
- Summarised from
- Abstract only
- Cite
- Asase RV, Glukhareva TV (2024). Production and application of xanthan gum-prospects in the dairy and plant-based milk food industry: a review. Food science and biotechnology. doi:10.1007/s10068-023-01442-7Free full textPubMed 38371690DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error