Hedayat Hosseini – Professor, Department of Food Science & Technology, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Science & Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Amin Abbasi, PhD – Department of Food Science & Technology, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Science & Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Amin Paydareh– Department of Clinical Nutrition & Dietetics, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Science & Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Negin Kamali – Department of Food Science & Technology, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Science & Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Tina Jamshidi – Department of Clinical Nutrition & Dietetics, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Science & Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Yasaman Kordmaslak – Department of Food Science & Technology, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Science & Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Maryam Ebrahimi – Department of Clinical Nutrition & Dietetics, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Science & Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Anahita Ghorbani Tajani, PhD – Department of Animal Science, University of Wyoming, Laramie, Wyoming, USA

Series: Food Science and Technology
BISAC: TEC012000; BUS070120; SCI013020
DOI: https://doi.org/10.52305/MPXR8273

Xanthan gum (XG), as one of the most significant microbial biopolymers, holds a unique position in various industries, including food, pharmaceuticals, agriculture, and environmental sciences. Its exceptional properties—such as stability under harsh conditions, gelling ability, biodegradability, and non-toxicity—make it an essential material for developing innovative products. This book aims to provide a comprehensive and scientific perspective on various aspects of xanthan gum, from its production and structural modifications to its advanced applications across multiple industrial and scientific domains.

This book aims to bridge the gap between academic research and industrial applications, offering valuable insights for scientists, researchers, and professionals. It is our hope that this work will inspire further innovations and advancements in the field of Xanthan gum science.

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