The xanthan gum market is estimated to be valued at USD 767.7 Mn in 2025 and, exhibiting a compound annual growth rate (CAGR) of 4.4% from 2025 to 2032. Xanthan gum is a polysaccharide produced by the fermentation of glucose or sucrose by the bacterium Xanthomonas campestris. It is commonly used as a food additive and thickening agent. It has excellent thickening and emulsion stabilizing properties even at low concentrations and remains stable under extreme temperature variations. It is highly pH tolerant and provides improved mouthfeel in food products. It has widespread applications in the food and pharmaceutical industries as a stabilizer, emulsifier, and suspending agent.
Market Dynamics:
The global xanthan gum market is driven by the increasing demand from the food industry. Xanthan gum is widely used as a thickening and stabilizing agent in sauces, dressings, and soups. It helps improve texture and prevent separation. The growing consumption of convenient and packaged food worldwide augments the demand for xanthan gum. However, the availability of cheap substitutes like guar gum and cellulose gum poses a threat to the market growth. Rising awareness about the adverse effects of synthetic thickeners and stabilizers presents an opportunity for xanthan gum producers to promote it as a clean label and natural ingredient. Food safety regulations supporting the use of natural additives will further aid the market expansion.
Key Features of the Study:
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