Agar is a natural polysaccharide colloid made mainly from seaweed (commonly red algae such as gelidium amansii and nori) through processes including extraction, filtration, freezing and drying. As a safe, natural and non-toxic gelling agent and thickener, AGAR has extremely high application value in the global food industry, microbial culture, biotechnology and daily chemical industry.

Pectin is a natural polysaccharide widely found in the cell walls of plants such as citrus peels and apple pomace. As a safe, natural, and versatile gelling and stabilizing agent, pectin is widely used in the food industry, playing a crucial role, especially in jams, beverages, dairy products, and confectionery. With its excellent gel-forming ability, stability, and mouthfeel-enhancing properties, pectin has become one of the indispensable core additives in the food ingredient industry.

As a traditional fermented condiment, fish sauce faces challenges such as sedimentation, simplistic flavor profiles, and limited application scenarios in the context of modern production and evolving consumer demands. Xanthan gum, an efficient and safe microbial polysaccharide, offers diverse solutions for improving the quality and innovative development of fish sauce due to its unique physicochemical properties. This article systematically elaborates on the application directions and value of xanthan gum in fish sauce.