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Xanthan Gum

Xanthan Gum is a polysaccharide secreted by the bacterium Xanthomonas campestris, product of the fermentation of glucose, sucrose, or lactose. It is composed of pentasaccharide repeat units, comprising glucose, mannose, and glucuronic acid in the molar ratio 2:2:1.

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Applications

Xanthan Gum is used as a food additive and rheology modifier, commonly used as a food thickening agent (in salad dressings, for example) and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating).

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