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Chemical Formula: C35H49O29

CAS No. 11138-66-2

Description:

Xantham gum is a polysaccharide secreted by thebacterium Xanthomonas campestris,[2] used as a food additive andrheology modifier,[3] 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). It is composed of pentasaccharide repeat units, comprising glucose, mannose, andglucuronic acid in the molar ratio 2.0:2.0:1.0.[4] It is produced by the fermentation of glucose, sucrose, or lactose. After a fermentation period, the polysaccharide is precipitated from a growth medium with isopropyl alcohol, dried, and ground into a fine powder. Later, it is added to a liquid medium to form the gum.