xanthan gum

Show Summary Details

Quick Reference

A high molecular mass glycan produced by the aerobic fermentation of Xanthomonas campestris. Stable to wide range of pH and temperature; used as thickening agent to form gels and increase viscosity in foods.

Subjects: Chemistry — Medicine and Health.

Reference entries

Users without a subscription are not able to see the full content. Please, subscribe or login to access all content.