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Xanthan gum is a polysaccharide, derived from the bacterial coat of Xanthomonas campestris, xanthan gum is a high molecular weight (2-6 million) produced by fermentation of glucose, sucrose, or lactose by the Xanthomonas campestris bacterium under the conditions of special nutrient medium .After the fermentation period, the polysaccharide is precipitated from the growth medium with isopropyl alcohol, dried, and ground into a fine powder. It is white-like or light-yellow free-flowing powder with little foul smell. Later, it is added to a liquid medium to form the gum .  
As xanthan gum has strong antioxidant and antienzyme effect. The existences of biological activity of enzymes under the conditions still play a role, though in the sodium hypochlorite, hydrogen peroxide.

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