Current Status
Engineered Organism
Further Notes
Xanthan is added to various products to fulfill different technical functions, as thickening and binding agent, e.g. in salad dressings, mustard, tomato ketchup, sauces, ice cream etc., to improve the characteristics of pastry for bakery products and for their fillings, to bind liquids in frozen products (increasing the stability in freezing-thawing), as stabilising agent and as carrier molecule for flavourings. The microbial polysaccharide xanthan has been produced on a large scale for more than 30 years. The bacteria for this production are grown on sugar- or starch-containing solutions. The xanthan-producing bacteria (Xanthomonas campestris) can be genetically modified. At present there is no precise information on the extent to which this method is applied commercially. From GMO-Compass : http://www.gmo-compass.org/eng/database/ingredients/205.xanthan.html