Xanthan Gum Alternative names: E415

Description

Xanthan gum is a polysaccharide, derived from the bacterial coat of Xanthomonas campestris, used as a food additive and rheology modifier, commonly used as a thickening agent, (in the food industry in salad dressings and mayonnaises and industrially in gels and oil drilling) and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating).

It is produced by 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.

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