noun[mass noun] Chemistry
A substance produced by bacterial fermentation or synthetically and used in foods as a gelling agent and thickener. It is a polysaccharide composed of glucose, mannose, and glucuronic acid.
- In cream cheese, xanthan gum interacts synergistically with guar and locust bean gum, notes Sebree.
- Hydrocolloids such as xanthan gum, guar gum, propylene glycol algenate and gum arabic can stabilize these beverages by enhancing viscosity, says Loesel.
- The taste and texture are distinctive, but the ingredients are simple: pulverized sugar, corn syrup, corn starch, xanthan gum, color, and flavor.
1960s: from the modern Latin name of the bacterium Xanthomonas campestris + -an.
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Line breaks: xan|than gum
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