xanthan gum


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xanthan gum

[′zan·thən ‚gəm]
(organic chemistry)
A high-molecular-weight (5-10 million) water-soluble natural gum; a heteropolysaccharide made up of building blocks ofD-glucose,D-mannose, andD-glucuronic acid residues; produced by pure culture fermentation of glucose with Xanthomonas campestris.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
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[ClickPress, Thu Mar 28 2019] The study covers the global xanthan gum market share for various applications for the key regions and countries.
Xanthan gum, to the best of our knowledge, is vegan.
Glucose is usually the most widely used carbon source in the production of xanthan gum (Rosalam & England, 2005), but other sources have been successfully studied to substitute and cheapen the process, such as whey (Nitschke, Rodrigues, & Schinatto, 2001), apple juice residue (Druzian & Pagliarini, 2007), soluble compounds of the green coconut shell (Nery, Cruz, & Druzian, 2013), cassava whey (Brandao, Esperidiao, & Druzian, 2010), sugarcane juice (Brandao, Nery, Machado, Esperidiao, & Druzian, 2008), lignocellulosic agro-industrial wastes (Silva et al., 2018) and glycerin from biodiesel (Brandao et al., 2013).
Slow Recovery for Xanthan Gum: The xanthan-gum segment's profitability has started to recover amid better market conditions in the oil and gas industry, a key customer base.
Place the flour or flour blend, sugar, yeast, salt, and xanthan gum in a bowl.
INGREDIENTS Vegetable oil for deep frying 250g ricotta cheese 45g gluten-free flour blend (mix 175g mixture of half white rice flour with half brown rice flour, 175g potato starch and 150g tapioca flour/ starch) 1/8th level tsp xanthan gum 1 level tsp gluten free baking powder 1tbsp Total Sweet Xylitol Finely grated zest 1 lemon 1 egg, beaten, 1 egg yolk For the cinnamon dusting: 2tbsp Total Sweet Xylitol 1tsp cinnamon METHOD 1.
The main difference being that I've used gluten-free self-raising flour, added xanthan gum and a few tablespoons of juice from the mandarin, which adds both flavour and helps keep it moist.
Cheese samples were manufactured by adding xanthan gum and guar gums individually @ 1.5, 3.0 and 4.5% in low fat cheese (2% fat) besides the negative (2% fat) and positive (4% fat) control samples.
Material B is xanthan gum considered as industrial monosodium glutamate which is a kind of safe food additive and also an efficient thickener with lower content.
Xanthan gum is a complex extracellular polysaccharide that is produced by the plant-pathogenic bacterium Xanthomonas spp., which has viscous properties.