xanthan


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xan•than

(ˈzæn θən)

n.
a gum produced by bacterial fermentation and used commercially as a binder or food stabilizer. Also called xan′than gum`.
[1960–65]
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References in periodicals archive ?
The adhesion energy values of PHPA on the metal surface were intermediate to those obtained for xanthan gum and starch.
Some of their ingredients (like xanthan gum, wheat maltodextrin, yeast extract, whey protein, and dextrose) sound like the same not-in-your-pantry additives that you'd find in any frozen dinner.
TIC Gums continues its nearly century-long commitment to cutting-edge technology with a new product designed to help Xanthan Gum dissolve more easily in water.
The vegetarian, non-GMO cookies contain sorghum flour, grape, apple and pear juice concentrates, pure brown cane sugar, unsweetened applesauce (water, apples), expeller-pressed safflower oil, molasses, natural dextrin, xanthan gum, baking soda, ground ginger, cinnamon, ground nutmeg and rosemary extract.
The wide acceptance of xanthan as the principal stabilizer in dressings and sauces reflects its extraordinary properties and corresponding functionalities.
com/research/0da064/cost_and_profit_an) has announced the addition of the "Cost and Profit Analysis of Key Xanthan Gum Producers in China" report to their offering.
Hong Kong, China, July 18, 2013 - (ABN Newswire) - The world's largest monosodium glutamate ("MSG") and xanthan gum producer, Fufeng Group Limited ("Fufeng" or the "Company", together with its subsidiaries, the "Group") (HKG:0546), recently received a notice from the U.
Traditionally, low pH systems utilized nonionic polymers, naturally-sourced gums such as cellulose and xanthan, days, starches, and other anionic and cationic materials.
Scientists in Thailand wanted to see what influence xanthan gum would have on the retrogradation, or change in molecular structure, of tapioca starch.
Xanthan Gum: Manufacture; Molecular Structure; Rheological Properties of Xanthan Gum; Applications for Xanthan Gum.
Smart Beat and the others have replaced mayo's oil with safe thickeners and emulsifiers like cellulose gum, modified food starch, and xanthan gum.
Oatrim has been combined with tricalcium phosphate and Rhodigel [R] xanthan gum to provide a fat-replacing ingredient system called Rhodilean SD.