Gelification.
Xanthan Gum is made from fermenting sugars and is named from the type of bacteria that is formed Xanthomonas campestris.

An emulsion can be formed with as little as 0.1% (by weight). Increasing the amount of gum gives a thicker, more stable emulsion up to 1% xanthan gum.

To make a foam, 0.2–0.8% xanthan gum is used. Larger amounts result in larger bubbles and denser foam. Egg white powder (0.2–2.0%) with 0.1–0.4% xanthan gum yields bubbles similar to soap bubbles.