In salad dressing and sauces, which are typical oil-in-water system, xanthan gum could enhance pourability and cling, improve mouthfeel and flavor release, encourage good, long-lasting suspension of particulates. Moreover, xanthan gum shows its excellent stability even in high acid and salt sauces.

In bakery products, xanthan gum is used to enable bakery product consistent cell volume, increase moisture retention, improved texture, flavor release and volume.

Dairy products take advantage of xanthan gum's stabilizing and rheology control to produce a stable, uniform structure and excellent cling. Xanthan improves spreadability.