Xanthan gum
Xanthan gum (/ˈzænθən/) is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer that prevents ingredients from separating. It can be produced from simple sugars by fermentation and derives its name from the species of bacteria used, Xanthomonas campestris.
| Names | |
|---|---|
| Other names
E 415 | |
| Identifiers | |
| ChemSpider |
|
| ECHA InfoCard | 100.031.255 |
| EC Number |
|
| E number | E415 (thickeners, ...) |
| UNII | |
CompTox Dashboard (EPA) |
|
| Properties | |
| C35H49O29 (monomer) | |
| Molar mass | 933.748 g·mol−1 |
| Hazards | |
| Safety data sheet (SDS) | MSDS |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Infobox references | |
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.