Introduction to xanthan gum

Xanthan gum

Xanthan gum, also known as xanthan gum, Hansen gum, xanthomonas polysaccharide, is a single spore polysaccharide produced by the fermentation of the genus Pseudoxanthomonas, by the kale black rot wild rape xanthomonas with carbohydrates as the main raw material, through aerobic fermentation bioengineering technology, cut the 1,6-glycosidic bond, open the branched chain, in accordance with the 1,4-bond synthesis of straight chain composed of an acidic extracellular heteropolysaccharide. Xanthomonas campestris, a black rot bacterium of kale, was isolated in 1952 by the U.S. Department of Agriculture's Northern Illinois Institute in Peoria, Illinois, and converted into a water-soluble acidic extracellular heteropolysaccharide from kale extracts.

Xanthan gum is an extracellular microbial polysaccharide produced by the fermentation of sugars by the bacterium Xanthomonas campestris. Due to its special structure of large molecules and colloidal properties, and has a variety of functions, can be used as emulsifier, stabilizer, gel thickener, wetting agent, film forming agent, etc., widely used in various fields of national economy

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