Xanthan gum is a high molecular weight polysaccharide. In the late fifties the research laboratories of the US Department of Agriculture discovered that the bacterium Xanthomonas campestris found on cabbage plants produces a polysaccaride with exceptional properties. It is used as a rheology control agent in aqueous systems and as a stabilizer for emulsions and suspensions. Its numerous areas of applications cover a broad spectrum and range from the food industry to oil recovery.

In 1969 xanthan gum was cleared as a food additive by the FDA for the US market. In 1980 the EC approved xanthan gum under the E-number 415.

Gellan is a high molecular weight polysaccharide produced by the micro-organism Pseudomonas elodea. This organism was found during an extensive screening programme seeking naturally occurring hydrocolloids with useful properties. Gellan gum is a multi-functional gelling agent that can produce a wide variety of interesting textures. It is extremely effective at low use levels and is available in two forms. High acyl gellan gum forms soft, elastic gels. Low acyl gellan gum forms firm, brittle gels.