xanthan gum


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xanthan gum

(zăn′thən)
n.
A polysaccharide of high molecular weight produced by bacterial fermentation of glucose and used as a stabilizer and thickener in foods, pharmaceuticals, cosmetics, and various industrial processes.
References in periodicals archive ?
Further key findings from the study suggest: Asia Pacific was the largest market accounting for over 40% of global xanthan gum volume share in 2013.
In this work, the viscoelasticity of xanthan gum is improved through association with inclusion complexes of an EOR surfactant and [beta]-CD to produce a self-assembling biopolymer (SAP) network system with potential for applications in EOR.
The glycerine and xanthan gum prevent the germs from entering a person's system and the CPC kills the germs once they're trapped there," explained Dr.
However, Fufeng has seen the market demand for xanthan gum recover since the end of 2009 as the global market economy is growing.
Substitutions to traditional ingredients range from xanthan gum and gluten-free vanilla rice milk to agave syrup and rice flour.
The 17 chapters, written by researchers from the US and Europe, each discuss one agent, from Acacia gum and agar to starch and xanthan gum, with information on scientific, technical, and commercial aspects like raw materials, production, manufacturing, functional properties, composition, food applications, and future developments.
Inspired by her young son, who suffers from food allergies, Bruce-Gardyne experimented with xanthan gum and egg white in a bid to fill a gap in the market for fresh gluten-free bread.
Xanthan gum is an exopolysaccharide, widely used in several industries such as food, cosmetic, pharmaceutical and for enhance oil recovery [1], due to its special rheological properties in aqueous solutions such as high and stable viscosity in wide range of temperature and pH [2,3].
Xanthan gum, a slimy gel produced by a particular species of bacteria, thickens many sauces, prevents ice crystals from forming in ice cream, and provides the "mouth feel" of fat without the calories.
The new gum is part of TIC Gums' Nutriloid series of gum systems containing naturally occurring hydrocolloids like guar gum, gum arabic and xanthan gum that yield high levels of soluble dietary fiber.
To overcome the challenge, chefs turn to additives like xanthan gum to bind the flour together, guar gum to thicken and stabilize doughs and batters, and gelatin powder to moisten them.
Levan currently costs $7/lb in ton batches, but as production volume increases, the price is expected to drop to around $2/lb, competitive with xanthan gum.