xan·than gum (z n th n)n. A natural gum of high molecular weight produced by culture fermentation of glucose and used as a stabilizer in commercial food preparation. [From New Latin Xanthomonas (campestris), name of the bacterium used to produce it : Greek xanthos, yellow (from its color) + Greek monas, monad; see monad.] |
xanthan gum [ˈzænˌθæn]
n
(Life Sciences & Allied Applications / Biochemistry) a complex polysaccharide exuded by colonies of the bacterium Xanthomonas campestris: used as a food additive in salad dressings, dairy products, etc.
| xanthan gum (znthn) A natural gum of high molecular weight produced by fermentation of glucose (usually in the form of corn syrup) with bacteria. Xanthan gum is used as a stabilizer in commercial food preparation. |
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