What You Need to Know
The polysaccharide consists of a β‑1,4‑glucan backbone with mannose, glucose, and glucuronic acid side chains that form a viscoelastic network through hydrogen bonding and electrostatic interactions. This network imparts pseudoplastic, shear‑thinning flow, resisting creaming and phase separation during storage.
The Science
Primary Reaction
Formation of a viscoelastic network via hydrogen bonding and electrostatic interactions between xanthan gum chains and water, stabilizing dispersed oil droplets