Xanthan gum was discovered by an American scientist, Allene Rosalind Jeanes, and was commercialized in the early 1960s. This substance is a biopolymer with a high molecular weight, produced through the fermentation of the bacterium Xanthomonas campestris. Xanthan gum is water-soluble and forms stronger bonds compared to similar thickeners, providing greater stability against temperature changes, environmental conditions such as pH variations, and the presence of alcohols and enzymes. This thickener has a wide range of applications, from the food industry to paints, resins, and drilling. One of its key properties is its shear-thinning behavior—when subjected to shear force (such as stirring), its viscosity decreases, but once the force is removed, the solution thickens again. The mesh size of xanthan gum affects its final application. For instance, mesh 80 is commonly used in the drilling industry, while mesh 200 is preferred in food applications.