xanthan gum

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Related to Xanthum gum: guar gum

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.
The American Heritage® Medical Dictionary Copyright © 2007, 2004 by Houghton Mifflin Company. Published by Houghton Mifflin Company. All rights reserved.
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Composition (mg) P1 P2 P3 P4 Ambroxol hydrochloride 3 30 30 30 Cetirizine Dihydrochloride 5 5 5 5 Kyron T-134 (polacrillin 120 70 -- 140 potassium) Eudragit EPO 20 70 140 -- Mannitol 55.24 55.24 55.24 55.24 Sorbitol 2766 27.66 27.66 27.66 MCC 30 30 30 30 Kyron T-314 12 12 12 12 Sucralose 0.2 0.2 0.2 0.2 Chocolate flavor q.s q.s q.s q.s Xanthum gum 5% 5% 5% 5% TABLE 2: Angle of repose, percentage of drug content, and disintegration time of taste masked ODPs formulations P1-P4.
The researchers were inspired by additives the food processing industry uses to thicken food and even tested out a popular additive called xanthum gum that thickens salad dressings and sauces and gives ice cream its texture.
Larger molecules such as cellulose ether and xanthum gum increased viscosity, but did not cut diffusion rates.
Ingredients: 150g/5oz caster sugar, six medium eggs, two drops natural vanilla extract, 150g/5oz rice flour, one teaspoon xanthum gum. For the filling you will need: raspberry or strawberry jam, fresh raspberries/strawberries.
These included skim milk powder and albumen (egg white powder) to increase protein, commercial fortified thickeners to increase micronutrients, waxy maize starch and xanthum gum to improve texture.