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:
“Two wooden tubs of blue hydrangeas stand at the foot of the stone steps.
The sky is a blue gum streaked with rose. The trees are black.
The grackles crack their throats of bone in the smooth air.
Moisture and heat have swollen the garden into a slum of bloom.
Pardie! Summer is like a fat beast, sleepy in mildew....”
—Wallace Stevens (1879–1955)