One of the mysteries of the English language finally explained.
A substance produced by bacterial fermentation or synthetically and used in foods as a gelling agent and thickener. It is a polysaccharide composed of glucose, mannose, and glucuronic acid.
- ‘Hydrocolloids such as xanthan gum, guar gum, propylene glycol algenate and gum arabic can stabilize these beverages by enhancing viscosity, says Loesel.’
- ‘In cream cheese, xanthan gum interacts synergistically with guar and locust bean gum, notes Sebree.’
- ‘The taste and texture are distinctive, but the ingredients are simple: pulverized sugar, corn syrup, corn starch, xanthan gum, color, and flavor.’
- ‘Glycerin and xanthan gum maintain the scalp's moisture, which prevents dandruff.’
- ‘Salad dressings, instant soups, chocolate sauces, ice cream, cake mixes, yogurt, and squeezable chewing gum are just a few of the food products that make use of xanthan gum.’
1960s: from the modern Latin name of the bacterium Xanthomonas campestris + -an.
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