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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