Caption: Xanthan gum - polysaccharide produced by the bacterium Xanthomonas campestris. Xanthan gum, also known as guar gum, is produced by the bacterium in a process involving fermentation of glucose or sucrose. The polysaccharide is secreted in to the growth medium by the bacterium and it is then harvested by precipitation with isopropyl alcohol. It is then dried and milled to a powder form that is readily soluble. It is an accepted food additive in many countries. Xanthan gum has the capacity to produce a large increase in the viscosity of a liquid. Unlike other gums, it is very stable under a wide range of temperatures and pH. In foods, xanthan gum is most often found in salad dressings and sauces. It helps to stabilize the colloidal oil and solid components against creaming by acting as an emulsifier. Also used in frozen foods and beverages, xanthum gum creates the pleasant texture in many ice creams. Toothpaste often contains xanthum gum, where it serves as a binder to keep the product uniform. Xanthan gum is also used in gluten-free baking. In the oil industry, xanthan gum is used in large quantities, usually to thicken drilling fluids.
Magnification*: x160
Type: SEM
Copyright 2008 Dennis Kunkel Microscopy, Inc.
Keywords: 02.01.08,27868A,bacterium,bacteria,Xanthomomas compestris,guar gum,emulsifier,bacteria polysaccharide,polysaccharide,bacteria fermentation,bacterial fermentation,food additive,binder,fermentation,viscosity,solution viscosity,salad dressing,ice cream,cosmetic,cosmetics,cosmetic emulsion,food component,gluten-free,gluten-free baking,thickening agent,food emulsifier,SEM,food sauce,food sauces,toothpaste,food binder,xanthan gum