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Xanthan gum is a polysaccharide used as a food additive and rheology modifier , commonly used as a food thickening agent (in salad dressings, for example) and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating). — “Xanthan gum - Wikipedia, the free encyclopedia”, en.wikipedia.org
Xanthan lyase was first identified and partially-purified in 1987. Xanthan is used in industry as a thickening agent in foods and drinks, as a stabilizing agent for foams, as a means of enhancing oil recovery and in the manufacture of good such as paints, cosmetics and explosives. The use of. — “Xanthan lyase - Wikipedia, the free encyclopedia”, en.wikipedia.org