xanthan gum

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Related to Xantham gum: guar gum

xan·than gum

A polysaccharide of high molecular weight produced by bacterial fermentation of glucose and used as a stabilizer and thickener in foods, pharmaceuticals, cosmetics, and various industrial processes.

[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) or


(Biochemistry) a complex polysaccharide exuded by colonies of the bacterium Xanthomonas campestris: used as a food additive in salad dressings, dairy products, etc
References in periodicals archive ?
800g of venison loin, 200g of venson filets, 30g of turf, 1 breast of organic chicken, 3 shallots, 6 cloves of garlic, 300g of venison bones, 6 juniper berries, 4 sprigs of thyme, 1 bay leaf, 50g Maderia, 200g red wine, 650g brown chicken stock, 250g butter, 50ml cream, 1 egg, 100g buckwheat, 40 ml a flavourless oil, 10g icing sugar 40g duck fat, 100g Mustard Seed black pudding, 175g milk, 175g cream, 200g of peeled Jerusalem artichokes 125 g tarragon, 35g apple balsamic vinegar, 150g grapeseed oil, 4g xantham gum, 4 small potatoes 100g hay, 8g applewood chips, 100g cavolo nero, 100g pork caul
The Gluten Free 1-to-1 Baking Flour is a special blend consisting of a handful of gluten-free ingredients, including whole grain brown rice flour, whole grain sorghum flour, sweet white rice flour, potato starch, tapioca flour and xantham gum.