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	Xanthan Gum - the place to find out about Xanthan Gum and where to buy
		Xanthan gum is a long chain polysacharide composed of the sugars glucose, mannose, and glucuronic acid.
		Xanthan gum is used as a thickener in sauces, as an agent in ice cream that prevents ice crystals from forming, and as a fat substitute that adds the "mouth feel" of fat without the calories.
		Xanthan Gum is mainly made from starch, is a high molecular weight polysaccharide products.Xanthan gum can be used as stabliser,thickener, emusifier and high viscosity agent in more than twenty industrial fields, such as food, pharmaceutical,fine chemical, agriculture, oil drilling and exploitation, and so on.
	www.xanthangumpowder.com (290 words)

	Xanthan gum
		Xanthan gum (E415) is a microbial desiccation-resistant polymer prepared commercially by aerobic submerged fermentation from Xanthomonas campestris.
		Xanthan gum is mainly considered to be non-gelling and used for the control of viscosity due to the tenuous associations endowing it with weak-gel shear-thinning properties.
		A greater proportion of guar gum (80:20) is required for optimal synergy compared to locust bean gum (50:50) with the associating complex not requiring segments of unsubstituted backbone [219].
	www.lsbu.ac.uk /water/hyxan.html (629 words)

	Xanthan gum enhanced fire-retardant compositions - Patent 4822524
		The addition of the xanthan gum improves the long-term stability of fire-retardant compositions and, as a major side benefit, improves the adhesion of such compositions on vegetation which, in turn, leads to improved effectiveness in retarding or suppressing fires and increasing the visibility of such compositions after they have been dropped onto the vegetation.
		Xanthan gum is a natural polysaccharide gum derived by extraction from giant kelp.
		The xanthan gum component can be incorporated into a liquid or dry "concentrate" of the composition components, suitable for field dilution, mixing, storage and application or xanthan gum can be incorporated into the final ready-to-apply mixed composition.
	www.freepatentsonline.com /4822524.html (1961 words)

	619. Xanthan gum (WHO Food Additives Series 21)
		XANTHAN GUM EXPLANATION Xanthan gum was evaluated for acceptable daily intake at the eighteenth and twenty-ninth meetings of the Joint FAO/WHO Expert Committee on Food Additives (Annex 1, references 35 and 70).
		C-labelled xanthan gum prepared by fermentation of uniformly-labelled glucose with Xanthomonas campestris was fed to rats at a level of 2% (50 mg total) in the diet, a maximum of 15% of the label was metabolized to carbon dioxide in 100 hours.
		Xanthan feeding enhanced greatly the persistence of sugars beyond the proximal quarter of the small intestine and increased their total recovery in the first three-quarters of that organ by 150%.
	www.inchem.org /documents/jecfa/jecmono/v21je13.htm (2870 words)

	Spartanburg SC \| GoUpstate.com \| Spartanburg Herald-Journal (Site not responding. Last check: )
		Xanthan gum is a polysaccharide used as a food additive and rheology modifier.
		One of the most remarkable properties of xanthan gum is its capability of producing a large increase in the viscosity of a liquid by adding a very small quantity of gum, on the order of one percent.
		Xanthan gum has also been added to concrete poured underwater, in order to increase its viscosity and prevent washout.
	www.goupstate.com /apps/pbcs.dll/section?category=NEWS&template=wiki&text=Xanthan_gum (872 words)

	Questions and Answers - Zanthan Gum, Xanthan Gum, Guar Gum
		Xanthan Gum is a powder milled from the dried cell coat of a micro-organism called Xanthonomonas campestris, grown under laboratory conditions.
		xanthan or guar gum for breads or pizza, and 1 tsp.
		Xanthan gum tends to be almost three times as expensive, and in the US is grown off of corn syrup (but tests out corn-free in the lab after processing).
	www.whatscookingamerica.net /Q-A/ZanthanGum.htm (482 words)

	Science Fair Projects - Xanthan gum
		One of the most remarkable properties of xanthan gum is its capability of producing a large increase in the viscosity of a liquid by adding a very small quantity of gum of the order of one percent.
		Unlike other gums it is very stable under a wide range of temperatures and pH, and is accepted as a safe food additive in USA and Europe.
		Xanthan gum, along with guar gum, is sometimes used as a substitute for gluten in baked goods.
	www.all-science-fair-projects.com /science_fair_projects_encyclopedia/Xanthan_gum (335 words)

	Quadro Engineering // Quadro Ytron - APYF05 Dispersion of Xanthan Gum into Water
		Xanthan gum is a hydrocolloid gum and is microbial in origin.
		Xanthan gum is an effective and versatile rheology modifier with pseudoplastic characteristics.
		Gum hydration tanks, pre-dispersion fluids and post filtering are not required with the use of the ZC.
	www.quadro.com /A_resource/5_caseStudies/2_ytron/food/APYF05_DispersionofXanthanGumintoWater.asp (319 words)

	H.B.Gum Ind.Pvt.Ltd.
		Guar gum is a non ionic polysaccharide based on the milled endosperm of the Guar bean.
		Gum Cassia mainly consists of mannose and galactose units.
		Xanthan gum is a microbial desiccation-resistant polymer prepared commercially by aerobic submerged fermentation from Xanthomonas campestris.
	www.hbgum.com (272 words)

	Treatment of xanthan gum to improve clarity - Patent 4135979
		A xanthan gum fermentation beer containing at least about 1% gum is filtered at a temperature of at least about 112.degree.
		The cooled filtrate is treated with isopropanol and the xanthan gum is recovered and dried in conventional manner.
		Reconstituted xanthan gum is added to a fermentation beer having an initial xanthan gum concentration of 1.7 weight % to raise the concentration of xanthan gum to 2.7 weight %.
	www.freepatentsonline.com /4135979.html (1756 words)

	Questions and Answers - Zanthan Gum, Xanthan Gum, Guar Gum
		Xanthan Gum is a powder milled from the dried cell coat of a micro-organism called Xanthonomonas campestris, grown under laboratory conditions.
		xanthan or guar gum for breads or pizza, and 1 tsp.
		Xanthan gum tends to be almost three times as expensive, and in the US is grown off of corn syrup (but tests out corn-free in the lab after processing).
	whatscookingamerica.net /Q-A/ZanthanGum.htm (482 words)

	What is Xanthan Gum?
		Xanthan gum is considered a polysaccharide in scientific circles, because it is a long chain of three different forms of sugar.
		Xanthan gum is often used whenever a gel-like quality is sought.
		Xanthan gum is also used as a substitute for wheat gluten in gluten-free breads, pastas and other flour-based food products.
	www.wisegeek.com /what-is-xanthan-gum.htm (2596 words)

	Xanthan gum articles - the place to find out about Xanthan gum and where to buy
		Xanthan gum (C 35 H 49 O 29) is a natural gum polysaccharide used as a food additive and rheology modifier.
		Xanthan gum has also been added to concrete poured underwater, in order to increase its viscosity and prevent washout.
		Xanthan gum has also been used to bind fine tobacco solids together so that they can be formed into a strip that is used to extend the normal cut tobacco leaves
	www.xanthangumpowder.com /articles.html (544 words)

	Molecular Ingredients: Xanthan Gum \| Nikas Culinaria
		Xanthan gum (shown at top) is a polysaccharide, meaning that it is a large molecule composed of several saccharides or sugars linked together.
		Xanthan gum is added to “your favorite food/liquid” to change it into a gel, thick paste, gloopy mix, or foam.
		Xanthan gum replaces gluten by providing the viscosity to the batter to trap the gases, forming the airy texture you want in bread.
	nikas-culinaria.com /2007/02/23/molecular-ingredients-xanthan-gum (1421 words)

	Xanthan gum - WikiHealth
		Xanthan gum is a polysaccharide used as a food additive and food binding agent.
		One of the most remarkable properties of xanthan gum is its capability of producing a large increase in the viscosity of a liquid by adding a very small quantity of gum, on the order of one percent.
		Also, xanthan gum is produced by a bacterium that is fed corn to grow.
	www.wikihealth.com /Xanthan_gum (540 words)

	Food Grade Xanthan Gum,Pharmaceutical & Fine Chemical Grade Xanthan Gum,Oil Drilling & Exploitation Grade ...
		The main compositions of Xanthan Gum are D-gluvopyranose glucan,D-mannose and D-glucuronic acid.The molecular structure of Xanthan Gum is as below.
		X-ray determining indicates that xanthan gum han a antiparallel double helices conformation,on which its special properties of water solution base.
		Xanthan gum can be widely used in more than twenty industrial fields,such as food, pharmaceutical,fine chemical,agriculture,oil drilling and exploitation,and so on.Computer with other kinds of gum,xanthan gum has many advantages.
	www.xanthan-gum.com /pages/epro.htm (259 words)

	HYDROCOLLOIDS: CARRAGEENAN, ALGINATES, XANTHAN GUM
		Xanthan gum is used to keep ingredients suspended uniformly and provide thickening to enhance a formulation's mouth feel.
		Xanthan gum functionality is not influenced by salts, pH, acids, alkalis or enzymes and is compatible with most synthetic and natural hydrocolloids.
		Xanthan gum may also be blended with other hydrocolloids to create synergies in producing desired textures, water retention, and mouth feel.
	www.isinc.to /isipage6.htm (346 words)

	Xanthan Gum - Glossary - Hormel Foods
		Produced from the fermentation of a carbohydrate, such as corn, xanthan gum is purified, processed, and most often ground into a powder form for use as a food additive.
		Xanthan gum can be mixed with other thickeners such as guar gum or locust bean gum to increase the viscosity of foods more than can be accomplished by using only one of the thickeners.
		To substitute xanthan gum for gelatin, use half the amount of gelatin required in the recipe.
	www.hormel.com /kitchen/glossary.asp?id=34464&catitemid= (274 words)

	Gums Per... Gum Tragacanth, Gum Arabic, Guar Gum, Carrageenans, Alginates, Xanthan Gum
		Within the food industry, because gums are typically all natural and of a plant source (of both land and sea plants), they are finding greater acceptance as gelatin replacements, which are of an animal protein source (mostly beef and pork hides and bones.) Unlike gelatin products, gum products do not "melt away" at room temperature.
		Gum Arabic was the traditional adhesive on the backs of postage stamps and Gum Tragacanth is still "the glue" of cigar wrappers.
		Gums form a sort of matrix, thereby preventing, or at least slowing down, the migration or the evaporation of water.
	www.gumsper.com /index.html (744 words)

	FDA/CFSAN: Agency Response Letter: GRAS Notice No. GRN 000121
		The notice informs FDA of the view of Ingredients Solutions that xanthan gum purified by recovery with ethanol is GRAS, through scientific procedures, for use as an emulsifier, flavor enhancer, formulation aid, humectant, stabilizer and thickener, synergist, and texturizer in food in general at a level determined by good manufacturing practice.
		Ingredients Solutions notes that xanthan gum is approved as a food additive for use as a stabilizer, emulsifier, thickener, suspending agent, bodying agent, and foam enhancer in foods (21 CFR 172.695).
		In order for xanthan gum (ethanol precipitate) to comply with 21 CFR 172.695, that food additive regulation would have to be amended to include purification of xanthan gum by recovery with ethyl alcohol.
	vm.cfsan.fda.gov /~rdb/opa-g121.html (1200 words)

	Xanthan Gum, Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis, OR
		Xanthan gum is an exocellular polysaccharide produced by fermentation of the bacteria Xanthomonas campestris.
		Xanthan gum is commercially available in both clarified and non-clarified forms.
		Xanthan gum: Safety evaluation by two-year feeding studies in rats and dogs and a three-generation reproduction study in rats.
	food.oregonstate.edu /gums/xanthan.html (520 words)

	Multi-Kem Corporation / Products / Xanthan Gum
		Xanthan Gum is a high molecular weight polysaccharide gum produced using fermentation technology.
		Originally developed by the USDA in their Peoria, Illionis research facility, Xanthan has been accepted in the U.S. food and pharmaceutical industries for a number of years.
		Xanthan exhibits a number of positive characteristics in application within the food industry.
	www.multikem.com /xanthan_gum.html (125 words)

	gluten free foods, sugar beet fibre, xanthan gum, carob, potato starch, tapioca starch, maize, buckwheat, rice, gram, uk
		Xanthan is a natural gum produced by the fermentation of sugar with friendly bacteria.
		Because bacteria produce the gum xanthan is known as a biogum.
		The sugar most commonly used for the fermentation process is corn syrup which is mixed with the bacterial starter and treated with nitrogen and trace elements and allowed to ferment.
	www.dovesfarm.co.uk /glutenfree/info-gluten-free-materials.htm (1015 words)

	What Exactly Is Xanthan Gum? \| The Fit Shack
		In fact, if you want to get down to the molecular level, xanthan gum is simply many sugars (saccharides) that are linked together, known as a polysaccharide.
		The fact that xanthan gum is made from corn and is composed of several sugars was the most interesting point that I learned in my research.
		This is because when xanthan gum is listed in the ingredients of a processed food, the label doesn’t state, “made from corn”.
	www.thefitshack.com /2007/09/26/what-exactly-is-xanthan-gum (1386 words)

	Xanthan Gum Definition :: Food Encyclopedia :: Foodgeeks.com
		Xanthan Gum Definition :: Food Encyclopedia :: Foodgeeks.com
		A thickener, emulsifier and stabilizer used in dairy products and salad dressings that is produced from fermented corn sugar.
		The more effort any food geek spends on the encyclopedia, the better it will be for the entire Foodgeeks.com community.
	foodgeeks.com /encyclopedia/161/xanthan_gum (78 words)

	Authentic Foods Gluten-Free Xanthan Gum
		Authentic Foods xanthan gum is produced by a fermentation process using the bacterium Xanthomonas campestris.
		Xanthan Gum is actually the cell wall surface of the bacteria that is
		The gum is then separated by by precipitating it using an alcohol substance.
	www.celiac.com /catalog/product_info.php?ref=63&products_id=14&affiliate_banner_id=1 (892 words)

	Datamonitor - Cargill acquires full ownership of xanthan gum JV in China - News
		ZCHB, located in Zibo, China, was formed in April 2003 to produce xanthan gum, and was expanded in 2004.
		Xanthan gum is a natural gum used as a food additive and viscosity modifier.
		In foods, xanthan gum is most often found in salad dressings and sauces.
	www.datamonitor.com /~0a4437ddfb204661a4e26a4a07232e21~/companies/news/article/?pid=DC166183-A28E-4C6E-9928-D0BE5F26D91B&type=NewsWire (325 words)

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