*10.1.1.4 Xanthan*

Xanthan gum is a microbial exo polysaccharide with a cellulosic structure and a chain of two mannose and a glucuronic acid. They are produced from plant pathogens *Sphingomonas elodea* and *Xanthomonas campestris*. Despite its high molecular weight, it dissolves easily in hot and cold water and even in small amounts, it produces a very concentrated solution. as a result of stirring, its viscosity decreases. XG has been shown to be an excellent coating for probiotic microencapsulation, protecting probiotic cells against simulated digestive conditions and high temperatures [26]. Also, XG was successful when used with other coatings such as alginate, chitosan, gelan and cyclodextrin to improve the coating properties of probiotics microencapsulation and increased the viability of microencapsulated probiotics in simulated gastric conditions and intestinal bile salts [26]. Therefore, the addition of chitosan to the alginate-xanthan complex improved the viability of microencapsulation *L. plantarum* at high temperature and low pH [38]. Other studies using XG in combination with other substances such as protein and alginate improved the survival of *Lactobacillus acidophilus* in microencapsulation added to yogurt [39].
