Xanthan gum is produced by aerobic submerged fermentation using the bacterium Xanthomonas campestris, a micro-organism which is found naturally on cabbages.
Gellan gum is produced by the same process using the bacterium Pseudomonas elodea..
Xanthan gum is produced by fermenting a carbohydrate (a substance that contains sugar) with Xanthomonas campestris bacteria, then processing it..
As a naturally occurring microbial polysaccharide, xanthan gum can be biodegraded into oligosaccharides, monosaccharides and ultimately water and carbon dioxide..
Xanthan gum is a substance used in making some foods and medications.
It has different effects in these products: It can add thickness, keep textures from changing, and hold ingredients in place.
Xanthan gum is found in many types of medicines..
It is sometimes used to make medicine.
Xanthan gum is used for diabetes, constipation, dry eye, and many other conditions, but there is no good scientific evidence to support most of these uses.
In manufacturing, xanthan gum is used as a thickening and stabilizing agent in foods, toothpastes, and medicines..
Xanthan gum is a high molecular weight heteropolysaccharide produced by the gram-negative bacterium Xanthomonas campestris.
It is a polyanionic polysaccharide and has good bioadhesive properties.
Because it is considered nontoxic and nonirritating, xanthan gum is widely used as a pharmaceutical excipient [105]..
3.
1) Industrial Production of Xanthan.
Xanthan gum is produced by fermentation based on renewable carbohydrate raw materials, such as glucose syrup, sucrose, or starch..
Xanthan gum's safety has also been reviewed and endorsed by the World Health Organization and Food and Agriculture Organization (WHO/FAO).
Can xanthan gum be used in foods marketed as organic, vegetarian, halal or kosher? Yes..
An additive used as a thickener, stabiliser and emulsifier, xanthan gum is made when strains of the Xanthomonas campestris bacteria are fed a solution of glucose that's been derived from corn, soy, dairy or wheat..
Xanthan gum is used for diabetes, constipation, dry eye, and many other conditions, but there is no good scientific evidence to support most of these uses.
In manufacturing, xanthan gum is used as a thickening and stabilizing agent in foods, toothpastes, and medicines..
An additive used as a thickener, stabiliser and emulsifier, xanthan gum is made when strains of the Xanthomonas campestris bacteria are fed a solution of glucose that's been derived from corn, soy, dairy or wheat..
What foods and beverages contain xanthan gum? Xanthan gum is used in salad dressings, sauces, beverages, dairy products, syrups, toppings, baked goods, confectioneries and candies, breadings, batter, and low fat spreads..
Xanthomonas campestris is the species most commonly used in the industrial production of this biopolymer; however, other species and pathovars have been evaluated, mainly regarding the growth and production of xanthan from alternative substrates (i.e., agro-industrial waste).
Biopolymer Xanthan gum (XG), an exo-polysaccharide obtained from the fermentation of simple sugars by bacteria Xanthomonas campestris under aerobic conditions exhibits interesting properties like biodegradability, high viscosity at a low shear rate and stability under a wide range of temperature and pH.
Genetic approaches along with research into the influence of production factors and substrate sources (addressed in the next chapters) are tools that can help to improve the desirable characteristics, such as:
Biotechnological production of xanthan involves preparation of the bacterial inoculum and the substrate, fermentation, cell removal, recovery, and purification of the final product.
