Xanthan gum (/zæn'θən/) is a polysaccharide, derived from the bacterial coat of Xanthomonas campestris, used as a food additive and rheology modifier, commonly used as a food thickening agent (in salad dressings, for example) and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating). It is produced by the fermentation of glucose, sucrose, or lactose by the Xanthomonas campestris bacterium. After a fermentation period, the polysaccharide is precipitated from a growth medium with isopropyl alcohol, dried, and ground into a fine powder. Later, it is added to a liquid medium to form the gum.
Read more about Xanthan Gum: Biosynthesis, Preparation, History, Uses, Health
Famous quotes containing the word gum:
“The hunchback on the corner, with gum and shoelaces,
Has his own wisdom and pleasures,”
—Robert Penn Warren (19051989)