Xanthan gum is a branched polysaccharide obtained from the fermentation of corn starch with the bacterial species Xanthomonas campestris. It is the most commonly used natural gelling agent, both as a stabilizer for emulsions and as a suspending agent for surfactants. Xanthan gum is used for its...
Xanthan gum is a branched polysaccharide obtained from the fermentation of corn starch with the bacterial species Xanthomonas campestris. It is the most commonly used natural gelling agent, both as a stabilizer for emulsions and as a suspending agent for surfactants. Xanthan gum is used for its ability to swell in water, whereby it forms a three-dimensional structure that makes it possible to produce gels. It is stable at a wide range of temperatures and pH levels.
