| 释义 |
xanthan gum
xan·than gum X0001000 (zăn′thən)n. A polysaccharide of high molecular weight produced by bacterial fermentation of glucose and used as a stabilizer and thickener in foods, pharmaceuticals, cosmetics, and various industrial processes.
[From New Latin Xanthomonas (campestris), name of the bacterium used to produce it : Greek xanthos, yellow (from its color) + Greek monas, monad; see monad.]xanthan gum (ˈzænˌθæn) or xanthamn (Biochemistry) a complex polysaccharide exuded by colonies of the bacterium Xanthomonas campestris: used as a food additive in salad dressings, dairy products, etcxanthan gum
xanthan gum[′zan·thən ‚gəm] (organic chemistry) A high-molecular-weight (5-10 million) water-soluble natural gum; a heteropolysaccharide made up of building blocks ofD-glucose,D-mannose, andD-glucuronic acid residues; produced by pure culture fermentation of glucose with Xanthomonas campestris. xanthan gum
xanthan gum (zăn′thən)n. A polysaccharide of high molecular weight produced by bacterial fermentation of glucose and used as a stabilizer and thickener in foods, pharmaceuticals, cosmetics, and various industrial processes. |