Xanthan – a target product of biotechnology for food, biomedical and technical purposes

The objective of the study is to analyze the current state of promising research and industrial develop-ments in the field of identifying patterns of synthesis and optimizing the conditions for obtaining xanthan, assessing global production volumes and the effectiveness of its use in various fields. Xanthan has excep-tional properties, including environmental friendliness and biodegradability, resistance to a wide range of temperatures, active reactions and salinity of the environment, non-Newtonian behavior, high viscosity at low concentrations (600–2000 mg/l), resistance to mechanical degradation. The properties of xanthan en-sure its wide application in the food and feed, pharmaceutical, cosmetic, biomedical, agrochemical, oil in-dustries as thickeners, emulsifiers, suspension stabilizers and flocculants and other components that im-prove the quality of products. In the food industry, xanthan is used in manufacture meat and dairy pro-ducts, sauces, ice cream, jellies and jams, bakery products. The use of xanthan stabilizes products, makes their structure more flexible, reduces moisture loss during processing and storage. Xanthan is a part of pharmaceuticals, improves the quality and digestibility of feed, increases the efficiency of oil production processes, has great prospects in biomedicine, cell and tissue engineering, in the development of mate-rials and biosystems for wastewater treatment and environmental protection. The review contains an ana-lysis of scientific publications and the results of intellectual activity, including the characteristics of strains – producers of xanthan, the results of optimization of the composition of nutrient media, conditions for xan-than biosynthesis, information on leading manufacturers of xanthan and the effectiveness of its use.