Xanthan gum is a kind of hydrophilic biological polysaccaride which is made from a range of simple sugars after processses of fermentation with xanthomonas campestais, extraction, drying and grinding. The composition and structure of xanthan gum produced by commercial fermentation is identical to the naturally occurring polysaccharide formed by Xanthomonas campestris on plants belonging to the cabbage family. In foods, xanthan gum helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. It also helps suspend solid particles, such as spices. In frozen foods and beverages, xanthan gum helps create the pleasant texture in many ice creams.