As polysaccharide, xanthan gum is produced as a result of bacterial fermentation. Well known for its multipurpose roles, it is reckoned for its gluten free content. It is used as suitable substitute of wheat gluten for its standard binding property. As suitable emulsifier, it is used in salad dressings and also during formulation of sauces. As suitable preservative, xanthan gum is effective in extending storage life of various edible products. Chemical and physical stability of offered gum remains unaffected under extreme temperature condition.