Xanthan gum is a kind of powder ground by wild Xanthomonas microorganisms. It is composed of glucose, mannose and glucuronic acid interconnected to form cellulose trisaccharide chain. Xanthan gum has the consistency of corn starch, but is more stable. Because it is made of fermented bacteria, it is also considered as a natural food. Xanthan gum is often used in food and non-food products. The history of xanthan gum Xanthan gum was discovered in the laboratory of the United States Department of Agriculture. This substance was found in a project to test the potential use of various polymers. 1960, Kerko company produced commercial xanthan gum for the first time. 1968, approved for consumption after completing animal experiments. Xanthan gum in food can thicken dairy products and salads, and keep the consistency and fluidity of food appearance. It is also used to keep the crystallization of ice cream and make low-fat and fat-free dairy products fuller. In addition, xanthan gum is a gluten substitute for flour products. Non-food use of xanthan gum Xanthan gum is usually used in beauty products to keep the separation of emulsion products. Xanthan gum can also promote skin water absorption and is used in different wetting agents. Any product that needs a smooth and delicate emulsion can be used. One of its common uses is as a water thickener for machines and equipment that need water as lubricant. Although xanthan gum can be used as a substitute for people who are allergic to gluten, it can also cause allergic reactions in some people. Diarrhea and migraine are the most common symptoms. In addition, because xanthan gum is processed by bacteria fed corn derivatives, people who are allergic to corn will also have adverse reactions to this substance.