Xanthan gum use Xanthan gum is a kind of microbial polysaccharide produced by Xanthomonas campesteis. The structure of xanthan gum is based on the cellulosic backbone of β-(1-4) -linked glucose units, with the trisaccharide side of mannose-glucuronic acid-mannose connected to every other glucose unit in the backbone. Some terminal mannose units are pyruvate acidified and some internal mannose units are acetylated. Due to its unique rheological properties and gel properties, it is widely used as a food additive, thickener, and stabilizer, finding applications in the food and petroleum industries.
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