xanthan gum

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xan·than gum

 (zăn′thən)
n.
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

xantham

n
(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 ?
Xantham Gum is produced by fermenting glucose, sucrose or lactose, followed by precipitation of polysaccharide from a growth medium with isopropyl alchohol, dried and ground into a fine powder.
CP Kelco's Xantham Gum Product Information Allergen Material Material supplied supplied is produced on contains ...
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.
Almond milk sphere 800g sweetened almond milk Almond milk sphere 800g sweetened almond milk 5g xantham gum 16g calcium gluconate 5g xantham gum 16g calcium gluconate METHOD 1.
Mazutti et al., "Production and characterization of xantham gum by Xanthomonas campestris using cheese whey as sole carbon source," Journal of Food Engineering, vol.
Lee Mack, who looks like he prefers xantham gum and beet juice over Wrigleys and Cola anyday will be at the other end of the sofa.
"Including my gluten-eating Long Island mother," Peter adds, "Who appreciates her New York style pizza." artisanal gluten-free flour blend 1 1/4 cups (156 grams) brown rice flour 3/4 cup (88 grams) sorghum flour 2/3 cup (84 grams) cornstarch 1/4 cup (37 grams) potato starch 1 tablespoon plus 1 teaspoon potato flour 1 teaspoon xantham gum