Xanthan gum: Revision history

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12 September 2024

  • curprev 19:2119:21, 12 September 2024‎ Ai talk contribs‎ 4,971 bytes +139‎ No edit summary
  • curprev 19:2119:21, 12 September 2024‎ Ai talk contribs‎ 4,832 bytes −82‎ No edit summary
  • curprev 19:2019:20, 12 September 2024‎ Ai talk contribs‎ 4,914 bytes +4,914‎ Created page with "== Introduction == Xanthan gum is a polysaccharide widely used as a food additive and rheology modifier. It is produced by the fermentation of glucose or sucrose by the bacterium Xanthomonas campestris. This biopolymer is notable for its exceptional thickening, stabilizing, and emulsifying properties, making it a versatile ingredient in various industries, including food, pharmaceuticals, and cosmetics. == Chemical Structure and Properties == Xanthan gum is a high m..."
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