Xanthan gum is a polysaccharide produced through the fermentation of Xanthomonas campestris bacteria. It is a widely used food additive and thickening agent in various food products, including processed meat and seafood. Xanthan gum has excellent water-binding properties and provides viscosity and texture to food formulations. In processed meat and seafood, it helps improve product stability, prevent syneresis (water separation), and enhance the overall texture and mouthfeel. Additionally, xanthan gum can contribute to the suspension of particles and create a desirable smoothness in sauces and dressings used with processed meats and seafood. It is a versatile and effective ingredient known for its ability to create desirable texture and consistency in food products.