Production and application of xanthan gum—prospects in the dairy and plant-based milk food industry: a review

A review on polysaccharide-based jelly: Gell food

“…It exhibits excellent thickening properties, forms a weak gel structure in aqueous solutions, and demonstrates good water solubility, thermal stability, and acid-base stability. Consequently, it is commonly employed as a thickener, emulsifier, and stabilizer ( Asase & Glukhareva, 2024 ). Natural xanthan gum adopts a complete double helix structure, although upon heating, the coiled chains unfold into a disordered, curly shape.…”