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Microbial polysaccharides are high-molecular-weight carbohydrates produced by microorganisms such as bacteria, fungi, and algae. They play a significant role in food science due to their functional properties, including thickening, gelling, stabilizing, and emulsifying. In food applications, xanthan gum, produced by *Xanthomonas campestris*, is widely used in salad dressings, sauces, and gluten-free bakery ________ _____ __________ ___ ________ ____ _____ _____.
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