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class="vector-toc-text"> <span class="vector-toc-numb">4.1</span> <span>Detail of the biosynthesis</span> </div> </a> <ul id="toc-Detail_of_the_biosynthesis-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> <span class="vector-toc-numb">5</span> <span>References</span> </div> </a> <ul id="toc-References-sublist" class="vector-toc-list"> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" role="button" aria-haspopup="true" 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Available in 27 languages" > <label id="p-lang-btn-label" for="p-lang-btn-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive mw-portlet-lang-heading-27" aria-hidden="true" ><span class="vector-icon mw-ui-icon-language-progressive mw-ui-icon-wikimedia-language-progressive"></span> <span class="vector-dropdown-label-text">27 languages</span> </label> <div class="vector-dropdown-content"> <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li class="interlanguage-link interwiki-ar mw-list-item"><a href="https://ar.wikipedia.org/wiki/%D8%B5%D9%85%D8%BA_%D8%A7%D9%84%D8%B2%D8%A7%D9%86%D8%AB%D8%A7%D9%86" title="صمغ الزانثان – Arabic" lang="ar" hreflang="ar" data-title="صمغ الزانثان" data-language-autonym="العربية" data-language-local-name="Arabic" class="interlanguage-link-target"><span>العربية</span></a></li><li class="interlanguage-link interwiki-bg mw-list-item"><a href="https://bg.wikipedia.org/wiki/%D0%9A%D1%81%D0%B0%D0%BD%D1%82%D0%B0%D0%BD%D0%BE%D0%B2%D0%B0_%D0%B3%D1%83%D0%BC%D0%B0" title="Ксантанова гума – Bulgarian" lang="bg" hreflang="bg" data-title="Ксантанова гума" data-language-autonym="Български" data-language-local-name="Bulgarian" class="interlanguage-link-target"><span>Български</span></a></li><li class="interlanguage-link interwiki-ca mw-list-item"><a href="https://ca.wikipedia.org/wiki/Goma_xantana" title="Goma xantana – Catalan" lang="ca" hreflang="ca" data-title="Goma xantana" data-language-autonym="Català" data-language-local-name="Catalan" class="interlanguage-link-target"><span>Català</span></a></li><li class="interlanguage-link interwiki-cs mw-list-item"><a href="https://cs.wikipedia.org/wiki/Xanthan" title="Xanthan – Czech" lang="cs" hreflang="cs" data-title="Xanthan" data-language-autonym="Čeština" data-language-local-name="Czech" class="interlanguage-link-target"><span>Čeština</span></a></li><li class="interlanguage-link interwiki-da mw-list-item"><a href="https://da.wikipedia.org/wiki/Xanthangummi" title="Xanthangummi – Danish" lang="da" hreflang="da" data-title="Xanthangummi" data-language-autonym="Dansk" data-language-local-name="Danish" class="interlanguage-link-target"><span>Dansk</span></a></li><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Xanthan" title="Xanthan – German" lang="de" hreflang="de" data-title="Xanthan" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target"><span>Deutsch</span></a></li><li class="interlanguage-link interwiki-et mw-list-item"><a href="https://et.wikipedia.org/wiki/Ksantaan" title="Ksantaan – Estonian" lang="et" hreflang="et" data-title="Ksantaan" data-language-autonym="Eesti" data-language-local-name="Estonian" class="interlanguage-link-target"><span>Eesti</span></a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Xantano" title="Xantano – Spanish" lang="es" hreflang="es" data-title="Xantano" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target"><span>Español</span></a></li><li class="interlanguage-link interwiki-eu mw-list-item"><a href="https://eu.wikipedia.org/wiki/Xantano" title="Xantano – Basque" lang="eu" hreflang="eu" data-title="Xantano" data-language-autonym="Euskara" data-language-local-name="Basque" class="interlanguage-link-target"><span>Euskara</span></a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%D8%B5%D9%85%D8%BA_%D8%B2%D8%A7%D9%86%D8%AA%D8%A7%D9%86" title="صمغ زانتان – Persian" lang="fa" hreflang="fa" data-title="صمغ زانتان" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target"><span>فارسی</span></a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/Gomme_xanthane" title="Gomme xanthane – French" lang="fr" hreflang="fr" data-title="Gomme xanthane" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target"><span>Français</span></a></li><li class="interlanguage-link interwiki-gl mw-list-item"><a href="https://gl.wikipedia.org/wiki/Xantano" title="Xantano – Galician" lang="gl" hreflang="gl" data-title="Xantano" data-language-autonym="Galego" data-language-local-name="Galician" class="interlanguage-link-target"><span>Galego</span></a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%EC%9E%94%ED%83%84%EA%B2%80" title="잔탄검 – Korean" lang="ko" hreflang="ko" data-title="잔탄검" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target"><span>한국어</span></a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Gom_xantan" title="Gom xantan – Indonesian" lang="id" hreflang="id" data-title="Gom xantan" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target"><span>Bahasa Indonesia</span></a></li><li class="interlanguage-link interwiki-it mw-list-item"><a href="https://it.wikipedia.org/wiki/Gomma_di_xantano" title="Gomma di xantano – Italian" lang="it" hreflang="it" data-title="Gomma di xantano" data-language-autonym="Italiano" data-language-local-name="Italian" class="interlanguage-link-target"><span>Italiano</span></a></li><li class="interlanguage-link interwiki-he mw-list-item"><a href="https://he.wikipedia.org/wiki/%D7%A7%D7%A1%D7%A0%D7%98%D7%9F_%D7%92%D7%90%D7%9D" title="קסנטן גאם – Hebrew" lang="he" hreflang="he" data-title="קסנטן גאם" data-language-autonym="עברית" data-language-local-name="Hebrew" class="interlanguage-link-target"><span>עברית</span></a></li><li class="interlanguage-link interwiki-hu mw-list-item"><a href="https://hu.wikipedia.org/wiki/Xant%C3%A1ngumi" title="Xantángumi – Hungarian" lang="hu" hreflang="hu" data-title="Xantángumi" data-language-autonym="Magyar" data-language-local-name="Hungarian" class="interlanguage-link-target"><span>Magyar</span></a></li><li class="interlanguage-link interwiki-nl mw-list-item"><a href="https://nl.wikipedia.org/wiki/Xanthaangom" title="Xanthaangom – Dutch" lang="nl" hreflang="nl" data-title="Xanthaangom" data-language-autonym="Nederlands" data-language-local-name="Dutch" class="interlanguage-link-target"><span>Nederlands</span></a></li><li class="interlanguage-link interwiki-ja mw-list-item"><a href="https://ja.wikipedia.org/wiki/%E3%82%AD%E3%82%B5%E3%83%B3%E3%82%BF%E3%83%B3%E3%82%AC%E3%83%A0" title="キサンタンガム – Japanese" lang="ja" hreflang="ja" data-title="キサンタンガム" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target"><span>日本語</span></a></li><li class="interlanguage-link interwiki-pl mw-list-item"><a href="https://pl.wikipedia.org/wiki/Guma_ksantanowa" title="Guma ksantanowa – Polish" lang="pl" hreflang="pl" data-title="Guma ksantanowa" data-language-autonym="Polski" data-language-local-name="Polish" class="interlanguage-link-target"><span>Polski</span></a></li><li class="interlanguage-link interwiki-pt mw-list-item"><a href="https://pt.wikipedia.org/wiki/Goma_xantana" title="Goma xantana – Portuguese" lang="pt" hreflang="pt" data-title="Goma xantana" data-language-autonym="Português" data-language-local-name="Portuguese" class="interlanguage-link-target"><span>Português</span></a></li><li class="interlanguage-link interwiki-ru mw-list-item"><a href="https://ru.wikipedia.org/wiki/%D0%9A%D1%81%D0%B0%D0%BD%D1%82%D0%B0%D0%BD%D0%BE%D0%B2%D0%B0%D1%8F_%D0%BA%D0%B0%D0%BC%D0%B5%D0%B4%D1%8C" title="Ксантановая камедь – Russian" lang="ru" hreflang="ru" data-title="Ксантановая камедь" data-language-autonym="Русский" data-language-local-name="Russian" class="interlanguage-link-target"><span>Русский</span></a></li><li class="interlanguage-link interwiki-simple mw-list-item"><a href="https://simple.wikipedia.org/wiki/Xanthan_gum" title="Xanthan gum – Simple English" lang="en-simple" hreflang="en-simple" data-title="Xanthan gum" data-language-autonym="Simple English" data-language-local-name="Simple English" class="interlanguage-link-target"><span>Simple English</span></a></li><li class="interlanguage-link interwiki-sl mw-list-item"><a href="https://sl.wikipedia.org/wiki/Ksantan_gumi" title="Ksantan gumi – Slovenian" lang="sl" hreflang="sl" data-title="Ksantan gumi" data-language-autonym="Slovenščina" data-language-local-name="Slovenian" class="interlanguage-link-target"><span>Slovenščina</span></a></li><li class="interlanguage-link interwiki-sv mw-list-item"><a href="https://sv.wikipedia.org/wiki/Xantangummi" title="Xantangummi – Swedish" lang="sv" hreflang="sv" data-title="Xantangummi" data-language-autonym="Svenska" 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vector-pinnable-header-pinned" data-feature-name="appearance-pinned" data-pinnable-element-id="vector-appearance" data-pinned-container-id="vector-appearance-pinned-container" data-unpinned-container-id="vector-appearance-unpinned-container" > <div class="vector-pinnable-header-label">Appearance</div> <button class="vector-pinnable-header-toggle-button vector-pinnable-header-pin-button" data-event-name="pinnable-header.vector-appearance.pin">move to sidebar</button> <button class="vector-pinnable-header-toggle-button vector-pinnable-header-unpin-button" data-event-name="pinnable-header.vector-appearance.unpin">hide</button> </div> </div> </div> </nav> </div> </div> <div id="bodyContent" class="vector-body" aria-labelledby="firstHeading" data-mw-ve-target-container> <div class="vector-body-before-content"> <div class="mw-indicators"> </div> <div id="siteSub" class="noprint">From Wikipedia, the free encyclopedia</div> </div> <div id="contentSub"><div id="mw-content-subtitle"></div></div> <div id="mw-content-text" class="mw-body-content"><div class="mw-content-ltr mw-parser-output" lang="en" dir="ltr"><div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none">Polysaccharide gum used as a food additive and thickener</div> <p> <style data-mw-deduplicate="TemplateStyles:r1084375498">.mw-parser-output .ib-chembox{border-collapse:collapse;text-align:left}.mw-parser-output .ib-chembox td,.mw-parser-output .ib-chembox th{border:1px solid #a2a9b1;width:40%}.mw-parser-output .ib-chembox td+td{width:60%}</style> </p> <table class="infobox ib-chembox"> <caption>Xanthan gum<sup id="cite_ref-MSDS_1-0" class="reference"><a href="#cite_note-MSDS-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> </caption> <tbody><tr> <td colspan="2" style="text-align:center; padding:2px;"><span typeof="mw:File"><a href="/wiki/File:Xanthan.svg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Xanthan.svg/300px-Xanthan.svg.png" decoding="async" width="300" height="244" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Xanthan.svg/450px-Xanthan.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Xanthan.svg/600px-Xanthan.svg.png 2x" data-file-width="652" data-file-height="531" /></a></span> </td></tr> <tr> <th colspan="2" style="background: #f8eaba; text-align: center;">Names </th></tr> <tr> <td colspan="2" style="text-align:left;">Other names <div style="max-width:22em; word-wrap:break-word; padding-left:1.7em;">E 415</div> </td></tr> <tr> <th colspan="2" style="background: #f8eaba; text-align: center;">Identifiers </th></tr> <tr> <td><div style="display: inline-block; line-height: 1.2em; padding: .1em 0;"><a href="/wiki/CAS_Registry_Number" title="CAS Registry Number">CAS Number</a></div> </td> <td><style data-mw-deduplicate="TemplateStyles:r1126788409">.mw-parser-output .plainlist ol,.mw-parser-output .plainlist ul{line-height:inherit;list-style:none;margin:0;padding:0}.mw-parser-output .plainlist ol li,.mw-parser-output .plainlist ul li{margin-bottom:0}</style><div class="plainlist"><ul><li><span title="commonchemistry.cas.org"><a rel="nofollow" class="external text" href="https://commonchemistry.cas.org/detail?cas_rn=11138-66-2">11138-66-2</a></span><sup> <span typeof="mw:File"><span><img alt="check" src="//upload.wikimedia.org/wikipedia/en/thumb/f/fb/Yes_check.svg/7px-Yes_check.svg.png" decoding="async" width="7" height="7" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/f/fb/Yes_check.svg/11px-Yes_check.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/f/fb/Yes_check.svg/14px-Yes_check.svg.png 2x" data-file-width="600" data-file-height="600" /></span></span><span style="display:none">Y</span></sup></li></ul></div> </td></tr> <tr> <td><a href="/wiki/ChemSpider" title="ChemSpider">ChemSpider</a> </td> <td><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1126788409"><div class="plainlist"><ul><li>None</li></ul></div> </td></tr> <tr> <td><a href="/wiki/ECHA_InfoCard" class="mw-redirect" title="ECHA InfoCard"><span title="echa.europa.eu">ECHA InfoCard</span></a> </td> <td><a rel="nofollow" class="external text" href="https://echa.europa.eu/substance-information/-/substanceinfo/100.031.255">100.031.255</a> <span class="mw-valign-text-top noprint" typeof="mw:File/Frameless"><a href="https://www.wikidata.org/wiki/Q410768#P2566" title="Edit this at Wikidata"><img alt="Edit this at Wikidata" src="//upload.wikimedia.org/wikipedia/en/thumb/8/8a/OOjs_UI_icon_edit-ltr-progressive.svg/10px-OOjs_UI_icon_edit-ltr-progressive.svg.png" decoding="async" width="10" height="10" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/8/8a/OOjs_UI_icon_edit-ltr-progressive.svg/15px-OOjs_UI_icon_edit-ltr-progressive.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/8/8a/OOjs_UI_icon_edit-ltr-progressive.svg/20px-OOjs_UI_icon_edit-ltr-progressive.svg.png 2x" data-file-width="20" data-file-height="20" /></a></span> </td></tr> <tr> <td><a href="/wiki/European_Community_number" title="European Community number"><span title="European Community number (chemical identifier)">EC Number</span></a> </td> <td><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1126788409"><div class="plainlist"><ul><li>234-394-2</li></ul></div> </td></tr> <tr> <td><a href="/wiki/E_number" title="E number"><span title="E number (food additive code)">E number</span></a> </td> <td>E415 <a href="/wiki/E_number#E400–E499" title="E number">(thickeners, ...)</a> </td></tr> <tr> <td><a href="/wiki/Unique_Ingredient_Identifier" title="Unique Ingredient Identifier">UNII</a> </td> <td><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1126788409"><div class="plainlist"><ul><li><span title="precision.fda.gov"><a rel="nofollow" class="external text" href="https://precision.fda.gov/uniisearch/srs/unii/TTV12P4NEE">TTV12P4NEE</a></span><sup> <span typeof="mw:File"><span><img alt="check" src="//upload.wikimedia.org/wikipedia/en/thumb/f/fb/Yes_check.svg/7px-Yes_check.svg.png" decoding="async" width="7" height="7" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/f/fb/Yes_check.svg/11px-Yes_check.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/f/fb/Yes_check.svg/14px-Yes_check.svg.png 2x" data-file-width="600" data-file-height="600" /></span></span><span style="display:none">Y</span></sup></li></ul></div> </td></tr> <tr> <td><div style="display: inline-block; line-height: 1.2em; padding: .1em 0;"><a href="/wiki/CompTox_Chemicals_Dashboard" title="CompTox Chemicals Dashboard">CompTox Dashboard</a> <span style="font-weight:normal">(<abbr title="U.S. Environmental Protection Agency">EPA</abbr>)</span></div> </td> <td><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1126788409"><div class="plainlist"><ul><li><span title="comptox.epa.gov"><a rel="nofollow" class="external text" href="https://comptox.epa.gov/dashboard/chemical/details/DTXSID4044169">DTXSID4044169</a> <span class="mw-valign-text-top noprint" typeof="mw:File/Frameless"><a href="https://www.wikidata.org/wiki/Q410768#P3117" title="Edit this at Wikidata"><img alt="Edit this at Wikidata" src="//upload.wikimedia.org/wikipedia/en/thumb/8/8a/OOjs_UI_icon_edit-ltr-progressive.svg/10px-OOjs_UI_icon_edit-ltr-progressive.svg.png" decoding="async" width="10" height="10" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/8/8a/OOjs_UI_icon_edit-ltr-progressive.svg/15px-OOjs_UI_icon_edit-ltr-progressive.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/8/8a/OOjs_UI_icon_edit-ltr-progressive.svg/20px-OOjs_UI_icon_edit-ltr-progressive.svg.png 2x" data-file-width="20" data-file-height="20" /></a></span></span></li></ul></div> </td></tr> <tr> <th colspan="2" style="background: #f8eaba; text-align: center;">Properties </th></tr> <tr> <td><div style="display: inline-block; line-height: 1.2em; padding: .1em 0;"><a href="/wiki/Chemical_formula" title="Chemical formula">Chemical formula</a></div> </td> <td>C<sub>35</sub>H<sub>49</sub>O<sub>29</sub> (monomer)  </td></tr> <tr> <td><a href="/wiki/Molar_mass" title="Molar mass">Molar mass</a> </td> <td><span class="nowrap"><span data-sort-value="7002933748000000000♠"></span>933.748</span> g·mol<sup>−1</sup>   </td></tr> <tr> <th colspan="2" style="background: #f8eaba; text-align: center;">Hazards </th></tr> <tr> <td><a href="/wiki/Safety_data_sheet" title="Safety data sheet">Safety data sheet</a> (SDS) </td> <td><a rel="nofollow" class="external text" href="https://www.sigmaaldrich.com/GB/en/sds/sigma/g1253">MSDS</a> </td></tr> <tr> <td colspan="2" style="text-align:left; background:#f8eaba; border:1px solid #a2a9b1;"><div style="display: inline-block; line-height: 1.2em; padding: .1em 0;">Except where otherwise noted, data are given for materials in their <a href="/wiki/Standard_state" title="Standard state">standard state</a> (at 25 °C [77 °F], 100 kPa).</div> <div style="margin-top: 0.3em;"><div style="text-align:center;"><span typeof="mw:File"><span><img alt="☒" src="//upload.wikimedia.org/wikipedia/commons/thumb/a/a2/X_mark.svg/12px-X_mark.svg.png" decoding="async" width="12" height="14" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/a2/X_mark.svg/18px-X_mark.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/a2/X_mark.svg/24px-X_mark.svg.png 2x" data-file-width="525" data-file-height="600" /></span></span><span style="display:none">N</span> <span class="reflink plainlinks nourlexpansion"><a class="external text" href="https://en.wikipedia.org/w/index.php?title=Special:ComparePages&rev1=476994040&page2=Xanthan+gum">verify</a></span> (<a href="/wiki/Wikipedia:WikiProject_Chemicals/Chembox_validation" title="Wikipedia:WikiProject Chemicals/Chembox validation">what is</a> <sup><span typeof="mw:File"><span><img alt="check" src="//upload.wikimedia.org/wikipedia/en/thumb/f/fb/Yes_check.svg/7px-Yes_check.svg.png" decoding="async" width="7" height="7" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/f/fb/Yes_check.svg/11px-Yes_check.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/f/fb/Yes_check.svg/14px-Yes_check.svg.png 2x" data-file-width="600" data-file-height="600" /></span></span><span style="display:none">Y</span><span typeof="mw:File"><span><img alt="☒" src="//upload.wikimedia.org/wikipedia/commons/thumb/a/a2/X_mark.svg/7px-X_mark.svg.png" decoding="async" width="7" height="8" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/a2/X_mark.svg/11px-X_mark.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/a2/X_mark.svg/14px-X_mark.svg.png 2x" data-file-width="525" data-file-height="600" /></span></span><span style="display:none">N</span></sup> ?) </div></div> <div style="margin-top: 0.3em; text-align: center;"><a href="/wiki/Wikipedia:Chemical_infobox#References" title="Wikipedia:Chemical infobox">Infobox references</a></div> </td></tr> </tbody></table><div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none">Chemical compound</div> <p><b>Xanthan gum</b> (<span class="rt-commentedText nowrap"><span class="IPA nopopups noexcerpt" lang="en-fonipa"><a href="/wiki/Help:IPA/English" title="Help:IPA/English">/<span style="border-bottom:1px dotted"><span title="/ˈ/: primary stress follows">ˈ</span><span title="'z' in 'zoom'">z</span><span title="/æ/: 'a' in 'bad'">æ</span><span title="'n' in 'nigh'">n</span><span title="/θ/: 'th' in 'thigh'">θ</span><span title="/ə/: 'a' in 'about'">ə</span><span title="'n' in 'nigh'">n</span></span>/</a></span></span>) is a <a href="/wiki/Polysaccharide" title="Polysaccharide">polysaccharide</a> with many industrial uses, including as a common <a href="/wiki/Food_additive" title="Food additive">food additive</a>. It is an effective <a href="/wiki/Thickening_agent" title="Thickening agent">thickening agent</a> and <a href="/wiki/Stabilizer_(food)" class="mw-redirect" title="Stabilizer (food)">stabilizer</a> that prevents ingredients from separating. It can be produced from <a href="/wiki/Monosaccharide" title="Monosaccharide">simple sugars</a> by <a href="/wiki/Fermentation" title="Fermentation">fermentation</a> and derives its name from the <a href="/wiki/Species" title="Species">species</a> of <a href="/wiki/Bacteria" title="Bacteria">bacteria</a> used, <i><a href="/wiki/Xanthomonas_campestris" title="Xanthomonas campestris">Xanthomonas campestris</a></i>. </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="History">History</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Xanthan_gum&action=edit&section=1" title="Edit section: History"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Xanthan gum was discovered by <a href="/wiki/Allene_Jeanes" title="Allene Jeanes">Allene Rosalind Jeanes</a> and her research team at the <a href="/wiki/United_States_Department_of_Agriculture" title="United States Department of Agriculture">United States Department of Agriculture</a>, and brought into commercial production by <a href="/wiki/J.M._Huber_Corporation" title="J.M. Huber Corporation">CP Kelco</a> under the trade name Kelzan in the early 1960s, CP Kelco is the only manufacuturer in the US.<sup id="cite_ref-2" class="reference"><a href="#cite_note-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-3" class="reference"><a href="#cite_note-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> It was approved for use in foods in 1968 and is accepted as a safe <a href="/wiki/Food_additive" title="Food additive">food additive</a> in the US, Canada, European countries, and many other countries, with <a href="/wiki/E_number" title="E number">E number</a> E415, and <a href="/wiki/CAS_Registry_Number" title="CAS Registry Number">CAS number</a> 11138-66-2. </p><p>Xanthan gum derives its name from the species of bacteria used during the fermentation process, <i><a href="/wiki/Xanthomonas_campestris" title="Xanthomonas campestris">Xanthomonas campestris</a></i>.<sup id="cite_ref-Barrere-1986_4-0" class="reference"><a href="#cite_note-Barrere-1986-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Uses">Uses</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Xanthan_gum&action=edit&section=2" title="Edit section: Uses"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Xanthan gum, 1%, can produce a significant increase in the <a href="/wiki/Viscosity" title="Viscosity">viscosity</a> of a liquid.<sup id="cite_ref-5" class="reference"><a href="#cite_note-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> </p><p>In foods, xanthan gum is common in salad dressings and sauces. It helps to prevent oil separation by stabilizing the <a href="/wiki/Emulsion" title="Emulsion">emulsion</a>, although it is not an <a href="/wiki/Emulsifier#Emulsifiers" class="mw-redirect" title="Emulsifier">emulsifier</a>. Xanthan gum also helps suspend solid particles, such as spices. Xanthan gum helps create the desired texture in many ice creams. Toothpaste often contains xanthan gum as a binder to keep the product uniform. Xanthan gum also helps thicken commercial egg substitutes made from egg whites, to replace the fat and emulsifiers found in yolks. It is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages at typical use levels.<sup id="cite_ref-Cuisine-2012_6-0" class="reference"><a href="#cite_note-Cuisine-2012-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> In <a href="/wiki/Gluten-free_diet" title="Gluten-free diet">gluten-free</a> baking, xanthan gum is used to give the dough or batter the stickiness that would otherwise be achieved with <a href="/wiki/Gluten" title="Gluten">gluten</a>. In most foods, it is used at concentrations of 0.5% or less. Xanthan gum is used in a wide range of food products, such as sauces, dressings, meat and poultry products, bakery products, confectionery products, beverages, dairy products, and others. </p><p>In the <a href="/wiki/Oil_industry" class="mw-redirect" title="Oil industry">oil industry</a>, xanthan gum is used in large quantities to thicken <a href="/wiki/Drilling_mud" class="mw-redirect" title="Drilling mud">drilling mud</a>.<sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> These fluids carry the solids cut by the drilling bit to the surface. Xanthan gum provides improved "low end"<sup class="noprint Inline-Template" style="margin-left:0.1em; white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Please_clarify" title="Wikipedia:Please clarify"><span title="The text near this tag may need clarification or removal of jargon. (October 2024)">clarification needed</span></a></i>]</sup> <a href="/wiki/Rheology" title="Rheology">rheology</a>. When circulation stops, the solids remain suspended in the drilling fluid. The widespread use of <a href="/wiki/Horizontal_drilling" class="mw-redirect" title="Horizontal drilling">horizontal drilling</a> and the demand for good control of drilled solids has led to its expanded use. It has been added to <a href="/wiki/Concrete" title="Concrete">concrete</a> poured underwater, to increase its viscosity and prevent <a href="/wiki/Washout_(erosion)" title="Washout (erosion)">washout</a>. </p><p>In <a href="/wiki/Cosmetics" title="Cosmetics">cosmetics</a>, xanthan gum is used to prepare water gels.<sup id="cite_ref-Kumar-2018_8-0" class="reference"><a href="#cite_note-Kumar-2018-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> It is also used in oil-in-water emulsions to enhance droplet <a href="/wiki/Coalescence_(chemistry)" title="Coalescence (chemistry)">coalescence</a>.<sup id="cite_ref-9" class="reference"><a href="#cite_note-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> Xanthan gum is under preliminary research for its potential uses in <a href="/wiki/Tissue_engineering" title="Tissue engineering">tissue engineering</a> to construct <a href="/wiki/Hydrogel" title="Hydrogel">hydrogels</a> and <a href="/wiki/Tissue_engineering#Scaffolding" title="Tissue engineering">scaffolds</a> supporting <a href="/wiki/Three-dimensional_space" title="Three-dimensional space">three-dimensional</a> tissue formation.<sup id="cite_ref-Kumar-2018_8-1" class="reference"><a href="#cite_note-Kumar-2018-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> Furthermore, thiolated xanthan gum (see <a href="/wiki/Thiomer" title="Thiomer">thiomers</a>) has shown potential for <a href="/wiki/Drug_delivery" title="Drug delivery">drug delivery</a>,<sup id="cite_ref-10" class="reference"><a href="#cite_note-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-11" class="reference"><a href="#cite_note-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> since by the covalent attachment of thiol groups to this polysaccharide high mucoadhesive and permeation enhancing properties can be introduced.<sup id="cite_ref-12" class="reference"><a href="#cite_note-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Shear_thinning">Shear thinning</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Xanthan_gum&action=edit&section=3" title="Edit section: Shear thinning"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The viscosity of xanthan gum solutions decreases with higher shear rates. This is called <a href="/wiki/Shear_thinning" title="Shear thinning">shear thinning</a> or pseudoplasticity. This means that a product subjected to shear, whether from mixing, shaking or chewing, will thin. This is similar to the behaviour of <a href="/wiki/Ketchup" title="Ketchup">tomato ketchup</a>. When the shear forces are removed, the food will thicken again. In salad dressing, the addition of xanthan gum makes it thick enough at rest in the bottle to keep the mixture fairly homogeneous, but the shear forces generated by shaking and pouring thins it, so it can be easily poured. When it exits the bottle, the shear forces are removed and it thickens again, so it clings to the salad. The rheology of xanthan aqua solutions become visco-elastic at higher concentrations of xanthan gum in water.<sup id="cite_ref-13" class="reference"><a href="#cite_note-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Concentrations_used">Concentrations used</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Xanthan_gum&action=edit&section=4" title="Edit section: Concentrations used"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The greater the concentration of xanthan gum in a liquid, the thicker the liquid will become. An emulsion can be formed with as little as 0.1% (by weight). Increasing the concentration of gum gives a thicker, more stable emulsion up to 1% xanthan gum. A teaspoon of xanthan gum weighs about 2.5 grams and brings one cup (250<span class="nowrap"> </span>ml) of water to a 1% concentration.<sup id="cite_ref-Cuisine-2012_6-1" class="reference"><a href="#cite_note-Cuisine-2012-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-14" class="reference"><a href="#cite_note-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> </p><p>To make a foam, 0.2–0.8% xanthan gum is typically used. Larger amounts result in larger bubbles and denser foam. Egg white powder (0.2–2.0%) with 0.1–0.4% xanthan gum yields bubbles similar to soap bubbles. </p> <div class="mw-heading mw-heading2"><h2 id="Safety">Safety</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Xanthan_gum&action=edit&section=5" title="Edit section: Safety"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>According to a 2017 safety review by a scientific panel of the <a href="/wiki/European_Food_Safety_Authority" title="European Food Safety Authority">European Food Safety Authority</a> (EFSA), xanthan gum (European food additive number E 415) is extensively digested during <a href="/wiki/Intestine" class="mw-redirect" title="Intestine">intestinal</a> <a href="/wiki/Fermentation" title="Fermentation">fermentation</a>, and causes no <a href="/wiki/Adverse_effect" title="Adverse effect">adverse effects</a>, even at high intake amounts.<sup id="cite_ref-Mortensen-2017_15-0" class="reference"><a href="#cite_note-Mortensen-2017-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> The EFSA panel found no concern about <a href="/wiki/Genotoxicity" title="Genotoxicity">genotoxicity</a> from long-term consumption.<sup id="cite_ref-Mortensen-2017_15-1" class="reference"><a href="#cite_note-Mortensen-2017-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> The EFSA concluded that there is no safety concern for the general population when xanthan gum is consumed as a <a href="/wiki/Food_additive" title="Food additive">food additive</a>.<sup id="cite_ref-Mortensen-2017_15-2" class="reference"><a href="#cite_note-Mortensen-2017-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Preparation">Preparation</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Xanthan_gum&action=edit&section=6" title="Edit section: Preparation"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Xanthan gum is produced by the <a href="/wiki/Fermentation_(biochemistry)" class="mw-redirect" title="Fermentation (biochemistry)">fermentation</a> of <a href="/wiki/Glucose" title="Glucose">glucose</a> and <a href="/wiki/Sucrose" title="Sucrose">sucrose</a>.<sup id="cite_ref-Barrere-1986_4-1" class="reference"><a href="#cite_note-Barrere-1986-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> The medium is well-aerated and stirred, and the xanthan polymer is produced extracellularly into the medium. After one to four days, the polymer is <a href="/wiki/Precipitation_(chemistry)" title="Precipitation (chemistry)">precipitated</a> from the medium by the addition of <a href="/wiki/Isopropyl_alcohol" title="Isopropyl alcohol">isopropyl alcohol</a>, and the precipitate is dried and milled to give a powder that is readily soluble in water or brine.<sup id="cite_ref-Mortensen-2017_15-3" class="reference"><a href="#cite_note-Mortensen-2017-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> </p><p>It is composed of pentasaccharide repeat units, comprising glucose, <a href="/wiki/Mannose" title="Mannose">mannose</a>, and <a href="/wiki/Glucuronic_acid" title="Glucuronic acid">glucuronic acid</a> in the <a href="/wiki/Molar_concentration" title="Molar concentration">molar ratio</a> 2:2:1.<sup id="cite_ref-Mortensen-2017_15-4" class="reference"><a href="#cite_note-Mortensen-2017-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-16" class="reference"><a href="#cite_note-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> </p><p>A strain of <i>X. campestris</i> that will grow on lactose has been developed – which allows it to be used to process <a href="/wiki/Whey" title="Whey">whey</a>, a waste product of cheese production. This can produce 30 g/L of xanthan gum for every 40 g/L of whey powder. Whey-derived xanthan gum is commonly used in many commercial products, such as shampoos and salad dressings.<sup id="cite_ref-17" class="reference"><a href="#cite_note-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Detail_of_the_biosynthesis">Detail of the biosynthesis</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Xanthan_gum&action=edit&section=7" title="Edit section: Detail of the biosynthesis"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Synthesis originates from glucose as substrate for synthesis of the sugar nucleotides precursors <a href="/wiki/UDP-glucose" class="mw-redirect" title="UDP-glucose">UDP-glucose</a>, UDP-glucuronate, and <a href="/wiki/GDP-mannose" class="mw-redirect" title="GDP-mannose">GDP-mannose</a> that are required for building the pentasaccharide repeat unit.<sup id="cite_ref-Mortensen-2017_15-5" class="reference"><a href="#cite_note-Mortensen-2017-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> This links the synthesis of xanthan to <a href="/wiki/Carbohydrate_metabolism" title="Carbohydrate metabolism">carbohydrate metabolism</a>. The repeat units are built up at undecaprenylphosphate lipid carriers that are anchored in the <a href="/wiki/Cytoplasmic_membrane" class="mw-redirect" title="Cytoplasmic membrane">cytoplasmic membrane</a>.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (April 2017)">citation needed</span></a></i>]</sup> </p><p>Specific <a href="/wiki/Glycosyltransferase" title="Glycosyltransferase">glycosyltransferases</a> sequentially transfer the sugar moieties of the nucleotide sugar xanthan precursors to the lipid carriers. <a href="/wiki/Acetyl" class="mw-redirect" title="Acetyl">Acetyl</a> and pyruvyl residues are added as non-carbohydrate decorations. Mature repeat units are polymerized and exported in a way resembling the Wzy-dependent polysaccharide synthesis mechanism of <a href="/wiki/Enterobacteriaceae" title="Enterobacteriaceae">Enterobacteriaceae</a>. Products of the gum gene cluster drive synthesis, polymerization, and export of the repeat unit.<sup id="cite_ref-Becker-2009_18-0" class="reference"><a href="#cite_note-Becker-2009-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="References">References</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Xanthan_gum&action=edit&section=8" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist"> <div class="mw-references-wrap mw-references-columns"><ol class="references"> <li id="cite_note-MSDS-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-MSDS_1-0">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="http://www.carl-roth.de/jsp/de-de/sdpdf/3557.PDF">"Sicherheitsdatenblatt des Herstellers Carl-Roth"</a> [Safety data sheet from the manufacturer Carl-Roth] <span class="cs1-format">(PDF)</span> (in German). <a rel="nofollow" class="external text" href="https://web.archive.org/web/20110718205632/http://www.carl-roth.de/jsp/de-de/sdpdf/3557.PDF">Archived</a> <span class="cs1-format">(PDF)</span> from the original on 2011-07-18<span class="reference-accessdate">. Retrieved <span class="nowrap">2011-04-18</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Sicherheitsdatenblatt+des+Herstellers+Carl-Roth&rft_id=http%3A%2F%2Fwww.carl-roth.de%2Fjsp%2Fde-de%2Fsdpdf%2F3557.PDF&rfr_id=info%3Asid%2Fen.wikipedia.org%3AXanthan+gum" class="Z3988"></span></span> </li> <li id="cite_note-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-2">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFWhistlerBeMiller1973" class="citation book cs1">Whistler RL, BeMiller JN (1973). <i>Industrial gums, polysaccharides and their derivatives</i> (2nd ed.). New York: Academic Press. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-12-746252-3" title="Special:BookSources/978-0-12-746252-3"><bdi>978-0-12-746252-3</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Industrial+gums%2C+polysaccharides+and+their+derivatives&rft.place=New+York&rft.edition=2nd&rft.pub=Academic+Press&rft.date=1973&rft.isbn=978-0-12-746252-3&rft.aulast=Whistler&rft.aufirst=RL&rft.au=BeMiller%2C+JN&rfr_id=info%3Asid%2Fen.wikipedia.org%3AXanthan+gum" class="Z3988"></span></span> </li> <li id="cite_note-3"><span class="mw-cite-backlink"><b><a href="#cite_ref-3">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.cpkelco.com/markets-served/household-products/products/kelzan-xanthan-gum/">"KELZAN Xanthan Gum - CP Kelco"</a>. <i>cpkelco.com</i>. CP Kelco. Feb 18, 2019<span class="reference-accessdate">. Retrieved <span class="nowrap">Feb 18,</span> 2019</span>. <q>CP Kelco offers a range of biopolymers to thicken, suspend and stabilize emulsions and other water-based systems. The KELZAN xanthan gum line of industrial products can be used to modify the texture of industrial products and to stabilize household cleaners, fabric care products, suspensions, oil-in-water emulsions and foams against separation.</q></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=cpkelco.com&rft.atitle=KELZAN+Xanthan+Gum+-+CP+Kelco&rft.date=2019-02-18&rft_id=https%3A%2F%2Fwww.cpkelco.com%2Fmarkets-served%2Fhousehold-products%2Fproducts%2Fkelzan-xanthan-gum%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AXanthan+gum" class="Z3988"></span></span> </li> <li id="cite_note-Barrere-1986-4"><span class="mw-cite-backlink">^ <a href="#cite_ref-Barrere-1986_4-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Barrere-1986_4-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFBarrereBarberDaniels1986" class="citation journal cs1">Barrere GC, Barber CE, Daniels MJ (December 1986). "Molecular cloning of genes involved in the production of the extracellular polysaccharide xanthan by Xanthomonas campestris pv. campestris". <i>International Journal of Biological Macromolecules</i>. <b>8</b> (6): 372–374. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1016%2F0141-8130%2886%2990058-9">10.1016/0141-8130(86)90058-9</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=International+Journal+of+Biological+Macromolecules&rft.atitle=Molecular+cloning+of+genes+involved+in+the+production+of+the+extracellular+polysaccharide+xanthan+by+Xanthomonas+campestris+pv.+campestris.&rft.volume=8&rft.issue=6&rft.pages=372-374&rft.date=1986-12&rft_id=info%3Adoi%2F10.1016%2F0141-8130%2886%2990058-9&rft.aulast=Barrere&rft.aufirst=GC&rft.au=Barber%2C+CE&rft.au=Daniels%2C+MJ&rfr_id=info%3Asid%2Fen.wikipedia.org%3AXanthan+gum" class="Z3988"></span></span> </li> <li id="cite_note-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-5">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFDavidson1980" class="citation book cs1">Davidson RL (1980). <i>Handbook of Water-soluble Gums and Resins</i>. McGraw Hill. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-07-015471-1" title="Special:BookSources/978-0-07-015471-1"><bdi>978-0-07-015471-1</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Handbook+of+Water-soluble+Gums+and+Resins&rft.pub=McGraw+Hill&rft.date=1980&rft.isbn=978-0-07-015471-1&rft.aulast=Davidson&rft.aufirst=RL&rfr_id=info%3Asid%2Fen.wikipedia.org%3AXanthan+gum" class="Z3988"></span></span> </li> <li id="cite_note-Cuisine-2012-6"><span class="mw-cite-backlink">^ <a href="#cite_ref-Cuisine-2012_6-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Cuisine-2012_6-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text">cuisine, m. (2014). Xanthan Gum. Retrieved from modernist cuisine: <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.modernistcookingmadeeasy.com/info/modernist-ingredients/more/xanthan-gum">"Xanthan Gum"</a>. 2012-11-27. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20140618041738/http://www.modernistcookingmadeeasy.com/info/modernist-ingredients/more/xanthan-gum">Archived</a> from the original on 2014-06-18<span class="reference-accessdate">. Retrieved <span class="nowrap">2014-06-21</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Xanthan+Gum&rft.date=2012-11-27&rft_id=http%3A%2F%2Fwww.modernistcookingmadeeasy.com%2Finfo%2Fmodernist-ingredients%2Fmore%2Fxanthan-gum&rfr_id=info%3Asid%2Fen.wikipedia.org%3AXanthan+gum" class="Z3988"></span></span> </li> <li id="cite_note-7"><span class="mw-cite-backlink"><b><a href="#cite_ref-7">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.glossary.oilfield.slb.com/Terms/x/xanthan_gum.aspx">"Oilfield Glossary - xanthan gum"</a>. <i>www.glossary.oilfield.slb.com</i>. Schlumberger. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20170212103749/http://www.glossary.oilfield.slb.com/Terms/x/xanthan_gum.aspx">Archived</a> from the original on 12 February 2017<span class="reference-accessdate">. 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Caister Academic Press. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-904455-36-3" title="Special:BookSources/978-1-904455-36-3"><bdi>978-1-904455-36-3</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Xanthan+Biosynthesis+by+Xanthomonas+Bacteria%3A+An+Overview+of+the+Current+Biochemical+and+Genomic+Data&rft.btitle=Microbial+Production+of+Biopolymers+and+Polymer+Precursors&rft.pub=Caister+Academic+Press&rft.date=2009&rft.isbn=978-1-904455-36-3&rft.aulast=Becker&rft.aufirst=A&rft.au=Vorh%C3%B6lter%2C+FJ&rfr_id=info%3Asid%2Fen.wikipedia.org%3AXanthan+gum" class="Z3988"></span></span> </li> </ol></div></div> <div class="navbox-styles"><style data-mw-deduplicate="TemplateStyles:r1129693374">.mw-parser-output .hlist dl,.mw-parser-output .hlist ol,.mw-parser-output .hlist ul{margin:0;padding:0}.mw-parser-output .hlist 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href="/wiki/Template:Carbohydrates" title="Template:Carbohydrates"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Carbohydrates" title="Template talk:Carbohydrates"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Carbohydrates" title="Special:EditPage/Template:Carbohydrates"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Types_of_carbohydrates" style="font-size:114%;margin:0 4em">Types of <a href="/wiki/Carbohydrate" title="Carbohydrate">carbohydrates</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%">General</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Aldose" title="Aldose">Aldose</a></li> <li><a href="/wiki/Ketose" title="Ketose">Ketose</a></li> <li><a href="/wiki/Furanose" title="Furanose">Furanose</a></li> <li><a href="/wiki/Pyranose" title="Pyranose">Pyranose</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Geometry</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Anomer" title="Anomer">Anomer</a></li> <li><a href="/wiki/Cyclohexane_conformation" title="Cyclohexane conformation">Cyclohexane conformation</a></li> <li><a href="/wiki/Epimer" title="Epimer">Epimer</a></li> <li><a href="/wiki/Mutarotation" title="Mutarotation">Mutarotation</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Monosaccharide" title="Monosaccharide">Monosaccharides</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Diose" title="Diose">Dioses</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li>Aldodiose <ul><li><a href="/wiki/Glycolaldehyde" title="Glycolaldehyde">Glycolaldehyde</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Triose" title="Triose">Trioses</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li>Aldotriose <ul><li><a href="/wiki/Glyceraldehyde" title="Glyceraldehyde">Glyceraldehyde</a></li></ul></li> <li>Ketotriose <ul><li><a href="/wiki/Dihydroxyacetone" title="Dihydroxyacetone">Dihydroxyacetone</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Tetrose" title="Tetrose">Tetroses</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li>Aldotetroses <ul><li><a href="/wiki/Erythrose" title="Erythrose">Erythrose</a></li> <li><a href="/wiki/Threose" title="Threose">Threose</a></li></ul></li> <li>Ketotetrose <ul><li><a href="/wiki/Erythrulose" title="Erythrulose">Erythrulose</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Pentose" title="Pentose">Pentoses</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li>Aldopentoses <ul><li><a href="/wiki/Arabinose" title="Arabinose">Arabinose</a></li> <li><a href="/wiki/Lyxose" title="Lyxose">Lyxose</a></li> <li><a href="/wiki/Ribose" title="Ribose">Ribose</a></li> <li><a href="/wiki/Xylose" title="Xylose">Xylose</a></li></ul></li> <li>Ketopentoses <ul><li><a href="/wiki/Ribulose" title="Ribulose">Ribulose</a></li> <li><a href="/wiki/Xylulose" title="Xylulose">Xylulose</a></li></ul></li> <li><a href="/wiki/Deoxy_sugar" title="Deoxy sugar">Deoxy sugars</a> <ul><li><a href="/wiki/Deoxyribose" title="Deoxyribose">Deoxyribose</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Hexose" title="Hexose">Hexoses</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Aldohexose" class="mw-redirect" title="Aldohexose">Aldohexoses</a> <ul><li><a href="/wiki/Allose" title="Allose">Allose</a></li> <li><a href="/wiki/Altrose" title="Altrose">Altrose</a></li> <li><a href="/wiki/Galactose" title="Galactose">Galactose</a></li> <li><a href="/wiki/Glucose" title="Glucose">Glucose</a></li> <li><a href="/wiki/Gulose" title="Gulose">Gulose</a></li> <li><a href="/wiki/Idose" title="Idose">Idose</a></li> <li><a href="/wiki/Mannose" title="Mannose">Mannose</a></li> <li><a href="/wiki/Talose" title="Talose">Talose</a></li></ul></li> <li><a href="/wiki/Ketohexose" class="mw-redirect" title="Ketohexose">Ketohexoses</a> <ul><li><a href="/wiki/Fructose" title="Fructose">Fructose</a></li> <li><a href="/wiki/Psicose" title="Psicose">Psicose</a></li> <li><a href="/wiki/Sorbose" title="Sorbose">Sorbose</a></li> <li><a href="/wiki/Tagatose" title="Tagatose">Tagatose</a></li></ul></li> <li>Deoxy sugars <ul><li><a href="/wiki/Fucose" title="Fucose">Fucose</a></li> <li><a href="/wiki/Fuculose" title="Fuculose">Fuculose</a></li> <li><a href="/wiki/Rhamnose" title="Rhamnose">Rhamnose</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Heptose" title="Heptose">Heptoses</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li>Ketoheptoses <ul><li><a href="/wiki/Mannoheptulose" title="Mannoheptulose">Mannoheptulose</a></li> <li><a href="/wiki/Sedoheptulose" title="Sedoheptulose">Sedoheptulose</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Above 7</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Octose" title="Octose">Octoses</a></li> <li><a href="/wiki/Nonose" title="Nonose">Nonoses</a> <ul><li><a href="/wiki/Neuraminic_acid" title="Neuraminic acid">Neuraminic acid</a></li></ul></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Multiple</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Disaccharide" title="Disaccharide">Disaccharides</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Cellobiose" title="Cellobiose">Cellobiose</a></li> <li><a href="/wiki/Isomaltose" title="Isomaltose">Isomaltose</a></li> <li><a href="/wiki/Isomaltulose" title="Isomaltulose">Isomaltulose</a></li> <li><a href="/wiki/Lactose" title="Lactose">Lactose</a></li> <li><a href="/wiki/Lactulose" title="Lactulose">Lactulose</a></li> <li><a href="/wiki/Maltose" title="Maltose">Maltose</a></li> <li><a href="/wiki/Sucrose" title="Sucrose">Sucrose</a></li> <li><a href="/wiki/Trehalose" title="Trehalose">Trehalose</a></li> <li><a href="/wiki/Turanose" title="Turanose">Turanose</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Trisaccharide" title="Trisaccharide">Trisaccharides</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Maltotriose" title="Maltotriose">Maltotriose</a></li> <li><a href="/wiki/Melezitose" title="Melezitose">Melezitose</a></li> <li><a href="/wiki/Raffinose" title="Raffinose">Raffinose</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Tetrasaccharide" title="Tetrasaccharide">Tetrasaccharides</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Stachyose" title="Stachyose">Stachyose</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Other<br /> <a href="/wiki/Oligosaccharide" title="Oligosaccharide">oligosaccharides</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Acarbose" title="Acarbose">Acarbose</a></li> <li><a href="/wiki/Fructooligosaccharide" title="Fructooligosaccharide">Fructooligosaccharide</a> (FOS)</li> <li><a href="/wiki/Galactooligosaccharide" title="Galactooligosaccharide">Galactooligosaccharide</a> (GOS)</li> <li><a href="/wiki/Isomaltooligosaccharide" title="Isomaltooligosaccharide">Isomaltooligosaccharide</a> (IMO)</li> <li><a href="/wiki/Maltodextrin" title="Maltodextrin">Maltodextrin</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Polysaccharide" title="Polysaccharide">Polysaccharides</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Beta-glucan" title="Beta-glucan">Beta-glucan</a> <ul><li><a href="/wiki/Oat_beta-glucan" title="Oat beta-glucan">Oat beta-glucan</a></li> <li><a href="/wiki/Lentinan" title="Lentinan">Lentinan</a></li> <li><a href="/wiki/Schizophyllan" title="Schizophyllan">Sizofiran</a></li> <li><a href="/wiki/Zymosan" title="Zymosan">Zymosan</a></li> <li><a href="/wiki/Cellulose" title="Cellulose">Cellulose</a></li> <li><a href="/wiki/Chitin" title="Chitin">Chitin</a></li></ul></li> <li><a href="/wiki/Chitosan" title="Chitosan">Chitosan</a></li> <li><a href="/wiki/Dextrin" title="Dextrin">Dextrin</a> / <a href="/wiki/Dextran" title="Dextran">Dextran</a></li> <li><i><a href="/wiki/Fructose" title="Fructose">Fructose</a> / <a href="/wiki/Fructan" title="Fructan">Fructan</a></i> <ul><li><a href="/wiki/Inulin" title="Inulin">Inulin</a></li></ul></li> <li><i><a href="/wiki/Galactose" title="Galactose">Galactose</a> / <a href="/wiki/Galactose" title="Galactose">Galactan</a></i></li> <li><i><a href="/wiki/Glucose" title="Glucose">Glucose</a> / <a href="/wiki/Glucan" title="Glucan">Glucan</a></i> <ul><li><a href="/wiki/Glycogen" title="Glycogen">Glycogen</a></li></ul></li> <li><a href="/wiki/Hemicellulose" title="Hemicellulose">Hemicellulose</a></li> <li><a href="/wiki/Levan_polysaccharide" title="Levan polysaccharide">Levan beta 2→6</a></li> <li><a href="/wiki/Lignin" title="Lignin">Lignin</a></li> <li><a href="/wiki/Mannans" title="Mannans">Mannan</a></li> <li><a href="/wiki/Pectin" title="Pectin">Pectin</a></li> <li><a href="/wiki/Starch" title="Starch">Starch</a> <ul><li><a href="/wiki/Amylopectin" title="Amylopectin">Amylopectin</a></li> <li><a href="/wiki/Amylose" title="Amylose">Amylose</a></li></ul></li> <li><a class="mw-selflink selflink">Xanthan gum</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><td class="navbox-abovebelow" colspan="2"><div> <ul><li><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, 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