Overview
Read this article from a comprehensive knowledge base, updated and supplemented with articles reviewed by scientific committees.
Read the articleAUTHOR
-
Jean-Luc SIMON : Director of technical research at the Rhodia-Food plant in Melle (79)
INTRODUCTION
Xanthan gum is a heteropolysaccharide synthesized by the bacterium Xanthomonas campestris.
This polymer is marketed essentially as a powder obtained by precipitating the polysaccharide contained in the fermentation wort using a polar organic solvent.
Although its price is relatively high, xanthan gum has many and varied industrial applications, thanks to its exceptional rheological properties. The global market, estimated at over 30,000 t/year, is growing at a steady rate of over 5% a year.
Xanthan gum is used in oil recovery, in the manufacture of cement and mortar for the construction industry, in the cosmetics industry, notably in shampoos and shower gels to facilitate the use of detergents, in the formulation of paints, and more.
But it is in the food industry that the rheological properties of xanthan gum find their main applications. This article reviews them.
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Xanthan gum: viscosifying and stabilizing agent
Structure
Article included in this offer
"Bioprocesses and bioproductions"
(
154 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
Economic data
The world xanthan gum market exceeded 30,000 t in 1998, and is growing at over 5% a year. Xanthan gum is highly developed in the United States and, to a lesser extent, in Europe. Continued growth in the United States, the Americanization of food habits in Europe and innovation in the mass retail sector (detergents, cosmetics, etc.) are the driving forces behind xanthan gum's development.
The food...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
