Xanthan gum

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Xanthan gum[1]
Ither names
E 415
ECHA InfoCard 100.031.255
E nummer E415 (thickeners, ...)
C35H49O29 (monomer)
R-phrases -
S-phrases -
Except whaur itherwise notit, data are gien for materials in thair staundart state (at 25 °C [77 °F], 100 kPa).
YesY verify (whit is YesYN ?)
Infobox references

Xanthan gum (/zæn'θən/) is a polysaccharide secretit bi the bacterium Xanthomonas campestris,[2] uised as a fuid additive an rheology modifier,[3] commonly uised as a fuid thickenin agent (in salad dressins, for example) an a stabilizer (in cosmetic products, for example, tae prevent ingredients frae separatin). It is componed o five succars, glucose, mannose, an glucuronic acid in the molar ratio 2.8:2.0:2.0.[4] It is produced bi the fermentation o glucose, sucrose, or lactose. Efter a fermentation period, the polysaccharide is preceepitatit frae a growth medium wi isopropyl alcohol, dried, an grund intae a fine pouder. Later, it is addit tae a liquid medium tae form the gum.[5]

References[eedit | eedit soorce]

  1. "Sicherheitsdatenblatt des Herstellers Carl-Roth" (PDF). Retrieved 2011-04-18.
  2. Barrére, G.C., C.E. Barber, and M.J. Daniels (1986) Intl. J. Biological Macromolecules, 8(6):372-374
  3. Davidson, Robert L. (1980). Handbook of Water-soluble Gums and Resins. McGraw Hill. ISBN 0-07-015471-6.
  4. Garcia-Ochoa, F., Santos, V. E., Casas, J. A., & Gomez, E. (2000). Xanthan gum: Production, recovery, and properties. Biotechnology Advances, 18, 549–579.
  5. Cohan, Wendy. "Could Xanthan Gum Sensitivity be Complicating your Celiac Disease Recovery?". Celiac.com. Retrieved 2010-05-19.