Technological Prospection of Patents of Xanthan Gum in the Food Industry

Was performed the prospection study of technological application of xanthan gum not combined with other microbial gums in food or foodstuff using as sources of information the database Espacenet (EP). The research methodology is the use of keywords "Xanthan Gum*", "Xanthomonas campestris*" and "Exopolysaccharide*" resulting in the study of the codes "A23L" and "A23L29/27". The evolution of the number of patent applications were analyzed, the distribution of deposits by country of origin of the technology, the number of patents by code CPC (Cooperative Patent Classification) and the distribution of the applicability of xanthan on innovations. There are several applications of xanthan gum in the food area indicating the importance of the use of biopolymer in the preparation, modification of nutritive qualities and preservation of food or foodstuff.