Xanthan+Gum


 * Xanthan gum** is a [|polysaccharide], derived from the bacterial coat of //[|Xanthomonas campestris]//, 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). It is produced by the [|fermentation] of [|glucose], [|sucrose], or [|lactose] by the //[|Xanthomonas campestris]// [|bacterium]. 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

It was discovered by an extensive research effort by Allene Rosalind Jeanes and her research team at the [|United States Department of Agriculture], which involved the screening of a large number of [|biopolymers] for their potential uses. It was brought into commercial production by the Kelco Company under the trade name Kelzan in the early 1960s. It was approved for use in foods after extensive animal testing for toxicity in 1968. It is accepted as a safe [|food additive] in the USA, Canada, Europe, and many other countries, with [|E number] E415. Xanthan gum derives its name from the strain of bacteria used during the fermentation process, //Xanthomonas campestris//. //X. campestris// is the same bacterium responsible for causing [|black rot] to form on broccoli, cauliflower and other leafy vegetables. The bacteria forms a slimy substance which acts as a natural stabilizer or thickener.