- xanthan
- noun see xanthan gum
New Collegiate Dictionary. 2001.
xanthan
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xanthan — [zan′thən] n. [< Xanth(omonas campestris), a species of bacteria used in the process + AN] a gum produced by bacterial fermentation, used as a thickener, as in commercial foods: also xanthan gum … English World dictionary
Xanthan — Xanthan, C2NS3, chemisches Zeichen Xn, ein dem Rhodan analoges Radikal, bekannt nur in Verbindung mit Wasserstoff u. mit Metallen; die Verbindungen des X. sind meist gelb. Die Xanthanwasserstoffsäure (Überschwefelcyanwasserstoffsäure,… … Pierer's Universal-Lexikon
Xanthan — Strukturformel Allgemeines Name Xanthan Andere Namen E 415 XANTHAN … Deutsch Wikipedia
Xanthan — Xan|than 〈n.; s; unz.; Chem.〉 ein aus Glucose Einheiten aufgebautes Polysaccharid, das u. a. als Verdickungsmittel in Nahrungsmitteln u. Kosmetik verwendet wird * * * Xan|than [nlat. Xanthomonas campestris, ein phytopathogenes Bakterium… … Universal-Lexikon
xanthan — /zan theuhn/, n. Nutrition. a water soluble natural gum produced by the fermentation of sugar with certain microorganisms and used as a binder, extender, or stabilizer in foods and other products. Also called xanthan gum. [1960 65; prob.… … Universalium
xanthan — n. xanthan gum, water soluble natural gum obtained from corn sugar and used as a stabilizer and thickening agent in food and cosmetics … English contemporary dictionary
xanthan — noun see xanthan gum … Useful english dictionary
Xanthan gum — is a polysaccharide used as a food additive and rheology modifier Harv|Davidson ch. 24. It is produced by a process involving fermentation of glucose or sucrose by the Xanthomonas campestris bacterium. Chemical structureThe backbone of the… … Wikipedia
Xanthan lyase — In enzymology, a xanthan lyase (EC number|4.2.2.12) is an enzyme that catalyzes the chemical reaction of cleaving the beta D mannosyl beta D 1,4 glucuronosyl bond on the polysaccharide xanthan. This enzyme belongs to the family of lyases,… … Wikipedia
xanthan gum — noun Etymology: xanth (from New Latin Xanthomonas, genus name) + 3 an Date: 1964 a polysaccharide that is produced by fermentation of carbohydrates by a gram negative bacterium (Xanthomonas campestris) and is a thickening and suspending agent… … New Collegiate Dictionary
