1. Structure
Xanthan gum is a substance secreted by bacteria (see Box 1). It is a huge molecule. Its molecular mass is estimated at between 1.5 x 106 and 5 x 106 daltons, or 1.5 to 5 t/mol!
Its approximate and average gross formula is :
Xanthan gum is a polymer consisting of d-glucose, d-mannose and d-glucuronic acid, in molar proportions of 2, 2, 1, partially acetylated and pyruvylated.
The degree of acetylation depends on the micro-organism, fermentation conditions and progress, and extraction conditions (pH, temperature). It varies from 0 (deacetylated recombinant strain) to 2, i.e. from 0 to 11% by mass. A rate of between 3% and 6% is common.
The degree of pyruvylation also varies, but to a lesser extent...
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Structure
Biosynthesis
Economic data
The world market for xanthan gum 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 market is the main market...
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