Xanthan gum (XG), as one of the most significant microbial biopolymers, holds a unique position in various industries, including food, pharmaceuticals, agriculture, and environmental sciences. Its exceptional properties—such as stability under harsh conditions, gelling ability, biodegradability, and non-toxicity—make it an essential material for developing innovative products. This book aims to provide a comprehensive and scientific perspective on various aspects of xanthan gum, from its production and structural modifications to its advanced applications across multiple industrial and scientific domains. This book aims to bridge the gap between academic research and industrial applications, offering valuable insights for scientists, researchers, and professionals. It is our hope that this work will inspire further innovations and advancements in the field of xanthan gum science.