Difference between revisions of "Xanthan"
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A polysaccharide material produced by the fermentation of sugar by the bacterium ''Xathomonas campestris'', originally isolated from the rutabaga plant. Xanthan is primarily composed of [[mannose|mannose]], [[glucose|glucose]], and glucuronic acid units. It is a cream-colored powder that is dissolves in water to produce a thick viscous solution at very low concentrations. Xanthan remains stable over a wide temperature range and forms a strong film on drying. Xanthan is used as a binder, an extender and stabilizer in foods and cosmetics. | A polysaccharide material produced by the fermentation of sugar by the bacterium ''Xathomonas campestris'', originally isolated from the rutabaga plant. Xanthan is primarily composed of [[mannose|mannose]], [[glucose|glucose]], and glucuronic acid units. It is a cream-colored powder that is dissolves in water to produce a thick viscous solution at very low concentrations. Xanthan remains stable over a wide temperature range and forms a strong film on drying. Xanthan is used as a binder, an extender and stabilizer in foods and cosmetics. | ||
| − | + | [[[SliderGallery rightalign|aaiXANTHAN.jpg~FTIR]]] | |
== Synonyms and Related Terms == | == Synonyms and Related Terms == | ||
xanthan gum; xanthaangom (Ned.); Ketrol F; Kelzan | xanthan gum; xanthaangom (Ned.); Ketrol F; Kelzan | ||
| − | [ | + | ==Risks== |
| + | * Fisher Scientific: [https://fscimage.fishersci.com/msds/02672.htm#:~:text=Material%20Safety%20Data%20Sheet%20MSDS%20Name%3A%20Xanthan%20gum,gum%3B%20Water-soluble%20bipolymer%20made%20by%20fermentation%20of%20carbohydrates. MSDS] | ||
==Physical and Chemical Properties== | ==Physical and Chemical Properties== | ||
Latest revision as of 11:39, 22 June 2022
Description
A polysaccharide material produced by the fermentation of sugar by the bacterium Xathomonas campestris, originally isolated from the rutabaga plant. Xanthan is primarily composed of Mannose, Glucose, and glucuronic acid units. It is a cream-colored powder that is dissolves in water to produce a thick viscous solution at very low concentrations. Xanthan remains stable over a wide temperature range and forms a strong film on drying. Xanthan is used as a binder, an extender and stabilizer in foods and cosmetics.
Synonyms and Related Terms
xanthan gum; xanthaangom (Ned.); Ketrol F; Kelzan
Risks
- Fisher Scientific: MSDS
Physical and Chemical Properties
Soluble in hot or cold water, acids and bases.
Resources and Citations
- Richard S. Lewis, Hawley's Condensed Chemical Dictionary, Van Nostrand Reinhold, New York, 10th ed., 1993
- I.W. Cottrell, J.K. Baird, gums chapter
- Wikipedia: http://en.wikipedia.org/wiki/Xanthan (accessed Mar. 10, 2006)