Xantham Gum for another encapsulation option
Food thickening agent
- approved by FDA back in 1965
- well characterised
Xanthomonas campestris pv. campestris is a plant- pathogenic bacterium that produces the exopolysaccharide xantham gum.
similar to E.coli up till the GDP-Mannose stage.
no papers were found for encapsulation by itself.
all (3 papers) have been complexing with chitosan to form polyelectrolyte complex.
Xanthan-chitosan PEC gels were studied as microcarriers mostly for encapsulation of enzymes and the studies on the
applicability of the system for bacterial cells are scarce 
The cell release in SGF at pH 2.0 was negligible suggesting that xanthan-chitosan capsules have a good potential for delivery of probiotic cells to intestines.
Results indicated that probiotic bacteria encapsulated in alginate, xanthan gum, and carrageenan gum survived better (P < 0.05) than free probiotic bacteria, under acidic conditions 
- Ding WK and Shah NP. Effect of various encapsulating materials on the stability of probiotic bacteria. J Food Sci. 2009 Mar;74(2):M100-7. DOI:10.1111/j.1750-3841.2009.01067.x |