Xanthan gum is a microbial polysaccharide produced by the fermentation of bacteria of the genus Xanthomonas campestris. It is safe and acts as a thickening agent and stabilizer for emulsions and suspensions.(1-2)
(1) García-Ochoa, F., Santos, V. E., Casas, J. A., & Gómez, E. (2000). Xanthan gum: production, recovery, and properties. Biotechnology Advances, 18(7), 549–579.(2) Petri, D. F. (2015). Xanthan gum: A versatile biopolymer for biomedical and technological applications. Journal of Applied Polymer Science, 132(23).
When you make a selection, the page will be completely refreshed.
