xanthan gum

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Related to Xanthum 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.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

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
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
References in periodicals archive ?
Enzymes present in breast milk digest cereal thickeners, so breast milk can be thickened with xanthum gum (after 1 year of age) or carob bean--based products (after 42 weeks gestation).
LETTUCE PUREE 3 heads of baby gem lettuce washed Xanthum gum Put a pot of salted water on the stove to boil and balance the lettuce.
A powder mixture constituted AHCl, C-DHCl, kyron T-134 (polacrillin potassium), Eudragit EPO, mannitol, sorbitol, MCC, kyron T-314, sucralose, chocolate flavor, and xanthum gum (Table 1).
Xanthum Gum. Xanthan gum is a high molecular weight, anionic extracellular polysaccharide that is produced by the gram-negative bacterium Xanthomonas campestris.