xanthan gum
gummi xanthanum gum
 
Notes:
a polysaccharide gum derived from xanthomonas campestris by a pure culture fermentation process. An emulsion stabilizing and gelling agent Since xanthan gum is sometimes produced by a bacterium that is fed corn to grow, some people allergic to corn may also react to it[citation needed]. Yellow Phrygian Husk is a common source of bacterium in which xanthan gum is created. However, some xanthan gum is not corn-derived.; Xanthan gum is a common ingredient in fake blood recipes, and in Gunge.; Xanthan gum is a polysaccharide used as a food additive and rheology modifier. It is produced by fermentation of glucose or sucrose by the Xanthomonas campestris bacterium.
  • American International Chemical, LLC.
    • American International Chemical, Inc.
      Consistent sources
      North American supplier for globally sourced ingredients.
      AIC is a Framingham, MA based ISO Certified sales and marketing company serving the food, pharmaceutical, nutritional, personal care, biotech, and industrial markets of North America since 1972. Our success is a result of a company culture built on customer needs, along with partnerships with global manufacturers committed to the rigors and demands of the North American market. Our team of 30 Sales Representatives, along with our 19 strategically located warehouses are ready to supply product when and where you need it.
      Email: Info
      Voice: (800) 238-0001
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      Product(s):
      X20NCP XANTHAN GUM FCC 200 MESH
       
  • ECSA Chemicals
    • ECSA Chemicals
      International trading and distribution
      ECSA Group offers its customers in these business segments a complete 'one-stop shopping' solution.
      A hundred years on from its establishment, the Emanuele Centonze Holding SA has developed a solid presence in Switzerland and in Europe. The Group currently includes: ECSA Chemicals AG/ECSA Italia SRL SocietÓ con Unico Socio – ECSA Maintenance AG – ECSA Energy SA – Porta Ticino Easy Stop SA. The Group operates in the distribution of chemical and petroleum products, in the international trading of commodities, and in the distribution of maintenance systems. With 285 employees, a consolidated turnover of 335 million Swiss Francs in 2015, and more than 15,000 active customers, the Group ranks among the top 500 companies in Switzerland. ECSA operates in Switzerland and the EU, and in particular has consolidated its geographical position on the main axis linking northern and southern Europe, thus creating a competitive and privileged logistical hub.
      Email: Info
      Email: Sales
      Email: Trading
      Email: Maintenance
      Email: Energy
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      Fax: +41 91 695 88 01
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      Company Profile
      Products List: View
      Product(s):
      Xanthan Gum
       
  • Penta International
    • Penta International Corporation
      Chemistry innovation
      At Penta, our products and services help businesses do business better.
      For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
      US Email: Technical Services
      US Email: Sales
      US Voice: (973) 740-2300
      US Fax: (973) 740-1839
      Product(s):
      24-10000 XANTHAN GUM POWDER NF/FCC GRADE, Kosher
       
Synonyms   Articles   Notes   Search
Name: 9H-xanthene
CAS Number: 11138-66-2 
Other: 12673-42-6
ECHA EC Number: 234-394-2
FDA UNII: 63ZP7I1BQO
MDL: MFCD00131256
Molecular Weight: 181.21393000
Formula: C13 H9 O
BioActivity Summary: listing
Category: thickeners, gelling agents, stabalizers and emulsifiers
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
PubMed: Search
NCBI: Search
 FDA/DG SANTE Petitions, Reviews, Notices:
GRN 121 P1 Xanthan gum View-notice PDF
GRN 121 P2 Xanthan gum View-notice PDF
GRN 211 Xanthan gum (lower pyruvate levels) View-notice PDF
EU SANCO Xanthan gum View-review
JECFA Food Additive: Xanthan Gum
GSFA Codex: Xanthan gum (415)
DG SANTE Food Additives: xanthan gum
DG SANTE Food Contact Materials: xanthan gum
FDA Mainterm: XANTHAN GUM
FDA Regulation:
FDA PART 133 -- CHEESES AND RELATED CHEESE PRODUCTS
Subpart B--Requirements for Specific Standardized Cheese and Related Products
Sec. 133.124 Cold-pack cheese food.


FDA PART 133 -- CHEESES AND RELATED CHEESE PRODUCTS
Subpart B--Requirements for Specific Standardized Cheese and Related Products
Sec. 133.178 Pasteurized neufchatel cheese spread with other foods.


FDA PART 133 -- CHEESES AND RELATED CHEESE PRODUCTS
Subpart B--Requirements for Specific Standardized Cheese and Related Products
Sec. 133.179 Pasteurized process cheese spread.


FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart G--Gums, Chewing Gum Bases and Related Substances
Sec. 172.695 Xanthan gum.


FDA PART 176 -- INDIRECT FOOD ADDITIVES: PAPER AND PAPERBOARD COMPONENTS
Subpart B--Substances for Use Only as Components of Paper and Paperboard
Sec. 176.170 Components of paper and paperboard in contact with aqueous and fatty foods.


FDA PART 177 -- INDIRECT FOOD ADDITIVES: POLYMERS
Subpart B--Substances for Use as Basic Components of Single and Repeated Use Food Contact
Sec. 177.1350 Ethylene-vinyl acetate copolymers.
Synonyms   Articles   Notes   Search   Top
Physical Properties:
Appearance: white to tan powder (est)
Food Chemicals Codex Listed: No
Boiling Point: 311.00 °C. @ 760.00 mm Hg (est)
Vapor Pressure: 0.001000 mm/Hg @ 25.00 °C. (est)
Flash Point: 280.00 °F. TCC ( 137.50 °C. ) (est)
logP (o/w): 3.926 (est)
Soluble in:
 water
Stability:
 alkali
 acidic
Synonyms   Articles   Notes   Search   Top
Organoleptic Properties:
Odor Description:
at 100.00 %. 
odorless
  
Synonyms   Articles   Notes   Search   Top
Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: binding agents
emulsifying agents
emulsion stabilisers
gel forming agents
skin conditioning
surfactants
viscosity controlling agents
Synonyms   Articles   Notes   Search   Top
Suppliers:
ADM
NOVAXAN XANTHAN GUM 200 MESH NF/FCC
Flavor: characteristic
ADM Xanthan Gum is a cream colored, free-flowing powder that meets the specifications of the National Formulary, the Food Chemicals Codex and the J.E.C.F.A.
ADM
NOVAXAN XANTHAN GUM 200 MESH TRANSPARENT NF/FCC
Flavor: characteristic
ADM Xanthan Gum, NF/FCC Transparent Food Grade is a cream colored, free-flowing powder that meets the specifications of the National Formulary, the Food Chemicals Codex and the J.E.C.F.A. This product has been specially formulated to produce solutions with a high degree of clarity and transparency.
ADM
NOVAXAN XANTHAN GUM 40 MESH NF/FCC
Flavor: characteristic
ADM Xanthan Gum, NF/FCC 40 Mesh Food Grade is an off-white to light tan colored, free-flowing granular powder that meets the specifications of the National Formulary, the Food Chemicals Codex and the J.E.C.F.A. This product exhibits reduced dusting and easier handling characteristics when compared to finer mesh xanthan gum products.
ADM
NOVAXAN XANTHAN GUM 40 MESH NF/FCC
Flavor: characteristic
ADM Xanthan Gum, NF/FCC 40 Mesh Food Grade is an off-white to light tan colored, free-flowing granular powder that meets the specifications of the National Formulary, the Food Chemicals Codex and the J.E.C.F.A. This product exhibits reduced dusting and easier handling characteristics when compared to finer mesh xanthan gum products.
ADM
NOVAXAN XANTHAN GUM 80 MESH DUST FREE NF/FCC
Flavor: characteristic
ADM Xanthan Gum, NF/FCC 80 Mesh Food Grade is an off-white to light tan colored, free-flowing granular powder that meets the specifications of the National Formulary, the Food Chemicals Codex and the J.E.C.F.A.
ADM
NOVAXAN XANTHAN GUM 80 MESH NF/FCC
Flavor: characteristic
ADM Xanthan Gum, NF/FCC Food Grade is a cream colored, free-flowing powder that meets the specifications of the National Formulary, the Food Chemicals Codex and the J.E.C.F.A. This product has been specially formulated to produce solutions with a high degree of clarity and transparency.
ADM
NOVAXAN XANTHAN GUM DISPERSIBLE TRANSPARENT NF/FCC
Flavor: characteristic
ADM Xanthan Gum is a cream colored, free-flowing granular powder that meets the specifications of the National Formulary, the Food Chemicals Codex and the J.E.C.F.A.
ADM
NOVAXAN XANTHAN GUM PET FOOD/ ANIMAL FEED GRADE
Flavor: characteristic
ADM Xanthan Gum is a cream to tan colored, free Flowing Powder. This product is intended for use in pet food applications as a thickener and rheology control agent.
ADM
OPTIXAN XANTHAN GUM 40 MESH INDUSTRIAL GRADE
Odor: charateristic
Use: ADM Xanthan Gum 40 Mesh Industrial Grade is a cream to tan-colored, free-flowing powder. This product is intended for use in non-food applications as a thickener and rheology control agent.
ADM
OPTIXAN XANTHAN GUM DISPERSIBLE INDUSTRIAL GRADE
Odor: charateristic
Use: ADM Xanthan Gum Dispersible Industrial Grade is a cream to tan-colored, free flowing powder. This product is intended for use in non-food applications as a thickener and rheology control agent and has been treated to enhance dispersibility in aqueous media.
American International Chemical, LLC.
XANTHAN GUM FCC 200 MESH
Anhui Haibei
Xanthan Gum
BOC Sciences
For experimental / research use only.
Xanthan gum
Camden-Grey Essential Oils
Xanthan Gum Powder, Bulk
Odor: characteristic
Use: Xanthan gum: Mesh size 88, food grade, gluten free, USP/NF/FCC, sold by weight, is manufactured in Austria by fermentation of carbohydrates containing raw materials like glucose syrup from maize, as well as sugar from sugar beet or sugar cane. Xanthan gum is a natural occurring high-molecular weight polysaccharide. It is soluble in cold and hot water and forms highly viscous, pseudoplastic solutions. Its unique combination of physical and chemical properties makes it an excellent thickener and stabilizer for many foods, cosmetic and pharmaceutical applications.
Cargill, Inc.
Xanthan gum
Odor: odorless
Use: Xanthan gum is a polysaccharide widely used for its unique ability to control the rheological properties of a wide range of food products. Xanthan gum dissolves readily in hot or cold water, provides uniform brine distribution, is stable in acidic and alkaline solutions and has synergistic interactions with other hydrocolloids such as locust bean gum and guar gum.
Covalent Chemical
Xanthan Gum
CP Kelco
KELDENT®
Flavor: characteristic
Xanthan Gum designed for toothpaste and oral care application.
CP Kelco
KELFLO®
Flavor: characteristic
Xanthan Gum for Food-grade for animal feed applications.
CP Kelco
KELTROL®
Flavor: characteristic
Flagship Xanthan Gum brand for food and personal care applications.
CP Kelco
KELZAN®
Odor: characteristic
Use: Xanthan Gum for industrial and oilfield drilling applications.
CP Kelco
XANTURAL®
Flavor: characteristic
Xanthan Gum specifically for pharmaceutical applications.
CP Kelco
XANVIS®
Odor: characteristic
Use: Biolpolymer for Oilfield workovers, completions, underreaming and horizontal drilling fluids.
ECSA Chemicals
Xanthan Gum
Company Profile
Foodchem International
Xanthan Gum
Foodchem International
Xanthan Gum(Oil Drilling Grade)
Graham Chemical
Xanthan Gum
Jungbunzlauer Suisse
Xanthan Gum
Odor: bland
Use: Xanthan gum from Jungbunzlauer is a unique hydrocolloid with exceptional rheological behaviour produced by the bacterium Xanthomonas campestris. It is a creamy white powder that dissolves readily in hot or cold water to form highly viscous, colloidal solutions, suspensions or gels at low concentrations. We are offering the highest possible quality of xanthan gum with respect to the application in the three market segments: FOOD, TECHNICAL and OIL applications. It can be used as a thickener and stabiliser in food applications such as salad dressings and sauces. However, it can also be used in household products such as cleaners due to its stability towards pH and salt concentrations. The oil drilling market uses xanthan gum as a stabiliser in the cleaning process of drilling holes. Please click on applications to find out why Jungbunzlauer's xanthan gum is the product of your choice.
Kraft Chemical
Xanthan Gum
Liberty Natural Products
XANTHAN GUM
Northwestern Extract
Xanthan Gum Food Grade
Pangaea Sciences
Xanthan
Penta International
XANTHAN GUM POWDER NF/FCC GRADE, Kosher
Prinova
Xanthan Gum
Qingdao Dacon Trading
Xanthan Gum
Silver Fern Chemical
Xanthan Gum
Odor: characteristic
Use: Xanthan Gum is a widely used in the food and pharmaceutical industries as an additive and as an anti-settling agent. It is extremely stable over a wide range of pH’s and can also be found in some personal care products such as creams, lotions, and gels.
Solvay - Rhodia
Rhodicare CFT
Odor: characteristic
Use: Bath Products, Body Wash, Conditioners, Creams & Lotions, Facial Cleansers, Liquid Soap, Suncare Products, Toothpaste, Clear Shampoo
Solvay - Rhodia
Rhodicare D
Odor: characteristic
Use: Creams & Lotions, Shampoos, Gels, Toothpastes, Conditioners, Body Wash, Suncare Products.
Solvay - Rhodia
Rhodicare H
Odor: characteristic
Use: Creams & Lotions, Shampoos, Gels, Toothpastes, Conditioners, Body Wash, Suncare Products.
Solvay - Rhodia
Rhodicare T
Odor: characteristic
Use: Skin Creams & Lotions, Shampoos, Gels, Toothpastes, Conditioners, Body Wash, Suncare Products, Facial Cleansers, Make-up Formulas, S
Solvay - Rhodia
Rhodicare XC
Odor: characteristic
Use: Skin Creams & Lotions, Shampoos, Gels, Toothpastes, Conditioners, Body Wash, Suncare Products, Facial Cleansers, Make-up Formulas, S
Solvay - Rhodia
Rhodopol 23
Odor: characteristic
Use: Automatic-Dish Washing Detergents, Hand-Dish Washing Detergents, Hard Surface Cleaners, Laundry Detergent Liquids, Miscellaneous Cle
Solvay - Rhodia
Rhodopol 50 MD
Odor: characteristic
Use: Hard Surface Cleaners, Laundry Detergent Liquids, Miscellaneous Cleaners, Toilet Bowl Cleaners.
Solvay - Rhodia
Rhodopol G
Odor: characteristic
Use: Automatic-Dish Washing Detergents, Hand-Dish Washing Detergents, Hard Surface Cleaners, Micro-emulsions, Miscellaneous Cleaners, Sus
Solvay - Rhodia
Rhodopol T
Odor: characteristic
Use: Skin Creams & Lotions, Shampoos, Gels, Toothpastes, Conditioners, Body Wash, Suncare Products, Facial Cleansers, Make-up Formulas, S
Solvay - Rhodia
Rhodopol TG
Odor: characteristic
Use: Skin Creams & Lotions, Shampoos, Gels, Toothpastes, Conditioners, Body Wash, Suncare Products, Facial Cleansers, Make-up Formulas, S
TIC Gums
FASTir® Xanthan EC
Flavor: characteristic
FASTir® Xanthan EC is a food grade xanthan gum that undergoes a patent pending agglomeration process that makes the product disperse readily in water even under low shear. It dissolves and thickens more quickly than both standard agglomerated xanthan or powdered xanthan.
TIC Gums
Pre-Hydrated® Ticaxan® Rapid Powder
Flavor: characteristic
Pre-Hydrated® Ticaxan® Rapid is xanthan gum derived from Xanthomonas campestris by a pure-culture fermentation process. Pre-Hydrated TICAXAN Rapid is specially processed to disperse easily and create clear solutions. Pre-Hydrated TICAXAN Rapid is best suited for those liquid applications with minimal agitation. For dry mix applications with sufficient solids (i.e. sugar), we recommend TICAXAN Xanthan 200 EC Powder.
TIC Gums
Pre-Hydrated® Ticaxan® Rapid-3 Powder
Flavor: characteristic
Pre-Hydrated® Ticaxan® Rapid-3 Powder is our best dispersing xanthan gum. The Pre-Hydrated Ticaxan Rapid-3 is superior compared to our regular Pre-Hydrated Ticaxan. Thus, Pre-Hydrated® Ticaxan® Rapid-3 is best suited for those liquid applications with minimal agitation and when quick hydration is desired. For dry mix applications with sufficient solids (i.e., sugar) we recommend Ticaxan® Xanthan 200 Powder. For clear applications, consider Pre-Hydrated® Ticaxan® Xanthan Rapid.
TIC Gums
Pre-Hydrated® Ticaxan® Xanthan EC NGMOPV
Flavor: characteristic
Pre-Hydrated® Ticaxan® Xanthan EC NGMOPV disperses more easily and hydrates more quickly than regular powder xanthan gum. These properties make it an excellent addition to sauces, dressings, and gravies. This item is Non-GMO Project verified.
TIC Gums
Pre-Hydrated® Ticaxan® Xanthan Powder
Flavor: characteristic
Pre-Hydrated® Ticaxan® Xanthan disperses more easily and hydrates more quickly than regular powder xanthan gum. These properties make it an excellent addition to sauces, dressings, and gravies. For dry mix applications, try our Ticaxan Xanthan 200. For even better dispersion and hydration characteristics, try our Pre-Hydrated Ticaxan Xanthan Rapid-3.
TIC Gums
Ticaxan® Xanthan 200 EC NGMOPV
Flavor: characteristic
Ticaxan® Xanthan 200 EC NGMOPV is a high molecular weight glucomannan gum which is derived from Xanthomonas campestris by a pure-culture fermentation process. The unique physical properties of Ticaxan Xanthan 200 EC NGMOPV include pseudoplasticity, heat and pH stability, and high viscosity. It is used by the food industry as an all-purpose stabilizer, thickener, and processing aid. Ticaxan Xanthan 200 EC NGMOPV is fine mesh product suitable for dry mix applications. This product is Non-GMO Project Verified.
TIC Gums
Ticaxan® Xanthan 200 EC
Flavor: characteristic
Ticaxan® Xanthan 200 EC is a high molecular weight glucomannan gum which is derived from Xanthomonas campestris by a pure-culture fermentation process. The unique physical properties of Ticaxan Xanthan 200 EC include pseudoplasticity, heat and pH stability, and high viscosity. It is used by the food industry as an all-purpose stabilizer, thickener and processing aid. Ticaxan Xanthan 200 EC is fine mesh product suitable for dry mix applications.
TIC Gums
Ticaxan® Xanthan 200 Powder
Flavor: characteristic
A fine mesh Xanthan Gum, suitable for dry mix applications where rapid hydration is required.
TIC Gums
Ticaxan® Xanthan 200-NGMO
Flavor: characteristic
Ticaxan® 200-NGMO is a fine mesh xanthan gum, suitable for dry mix applications where rapid hydration is required.
TIC Gums
Ticaxan® Xanthan EC NGMOPV
Flavor: characteristic
Ticaxan® Xanthan EC NGMOPV is a high molecular weight glucomannan gum which is derived from Xanthomonas campestris by a pure-culture fermentation process. Ticaxan Xanthan\'s unique physical properties are pseudoplasticity, heat and pH stability and high viscosity. It is used by the food industry as an all-purpose stabilizer, thickener, and processing aid. This item is Non-GMO Project verified.
TIC Gums
Ticaxan® Xanthan EC
Flavor: characteristic
Ticaxan® Xanthan EC is a high molecular weight glucomannan gum which is derived from Xanthomonas campestris by a pure-culture fermentation process. Ticaxan Xanthan\'s unique physical properties are pseudoplasticity, heat and pH stability and high viscosity. It is used by the food industry as an all-purpose stabilizer, thickener, and processing aid.
TIC Gums
Ticaxan® Xanthan NGMO
Flavor: characteristic
This grade of Ticaxan® Xanthan Gum is Non-GMO. Like our other xanthan gum products, it offers excellent stability and is suitable for most applications. Ticaxan® Xanthan NGMO is manufactured by fermentation of glucose syrup that is derived from EU maize, using a traceability system which excludes the processing of gmo raw materials. This product does not contain any synthetic solvents, has not been treated by irradiation, nor has it been processed with sewage sludge. Because of this we are able to confirm that Ticaxan® Xanthan NGMO is organic compliant.
TIC Gums
Ticaxan® Xanthan Powder
Flavor: characteristic
Ticaxan® Xanthan Powder is a high molecular weight glucomannan gum which is derived from Xanthomonas campestris by a pure-culture fermentation process. Ticaxan Xanthan\'s unique physical properties are pseudoplasticity, heat and pH stability, and high viscosity. It is used by the food industry as an all-purpose stabilizer, thickener and processing aid.
TIC Gums
Ticaxan® Xanthan Salt Tolerant Powder
Flavor: characteristic
For products naturally high in salt, or if during the process there is a high salt stage. Has lower viscosity in water than regular TICAXAN, but outperforms in high salt finished product.
TIC Gums
Ticaxan® Xanthan Smooth Powder
Flavor: characteristic
Smooth xanthan has less resistance to flow and cohessiveness than traditional xanthan while maintaining desireable shear thinning properties. This allows for an improved appearance and texture while maintaining the suspension of traditional xanthan.
TIC Gums
Ticaxan® Xanthan VI
Flavor: characteristic
Ticaxan® Xanthan VI is a high quality xanthan gum that improves performance, primarily finished volume, in gluten free breads.
Viachem
Xanthan Gum
Odor: bland
Use: Xanthan gum (C35H35O29) is a polysaccharide used as a food additive and rheology modifier. It is commonly used as a food thickening agent (in salad dressings, for example) and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating). One of the most remarkable properties of xanthan gum is its ability to produce a large increase in the viscosity of a liquid by adding a very small quantity of gum. The viscosity of xanthan gum solutions decreases with higher shear rates; this is called pseudoplasticity. This means that a product subjected to shear, whether from mixing, shaking or even chewing, will thin out, but once the shear forces are removed, the food will thicken back up. In foods, xanthan gum is most often found in salad dressings and sauces: the xanthan gum makes them thick enough at rest in the bottle to keep the mixture fairly homogeneous, but the shear forces generated by shaking and pouring thins the mixture so it can be easily poured. When it exits the bottle, the shear forces are removed and the mixture thickens back up, so it clings to the salad or food. Unlike other gums, it is very stable under a wide range of temperatures and pH.
Zhong Ya Chemical
Xanthan Gum
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Safety Information:
European information :
Most important hazard(s):
None - None found.
S 02 - Keep out of the reach of children.
S 22 - Do not breath dust.
S 24/25 - Avoid contact with skin and eyes.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
Synonyms   Articles   Notes   Search   Top
Safety in Use Information:
Category: thickeners, gelling agents, stabalizers and emulsifiers
Recommendation for xanthan gum usage levels up to:
 not for fragrance use.
 
Recommendation for xanthan gum flavor usage levels up to:
 not for flavor use.
Synonyms   Articles   Notes   Search   Top
Safety References:
European Food Safety Authority (EFSA) reference(s):
Safety of alginate-konjac-xanthan polysaccharide complex (PGX) as a novel food pursuant to Regulation (EC) No 258/97
View page or View pdf
Re-evaluation of xanthan gum (E 415) as a food additive
View page or View pdf
ClinicalTrials.gov: search
Daily Med: search
Cancer Citations: Search
Toxicology Citations: Search
Env. Mutagen Info. Center: Search
NLM Developmental and Reproductive Toxicity: Search
EPA Substance Registry Services (TSCA): 11138-66-2
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 1
 9H-xanthene
Chemidplus: 0011138662
Synonyms   Articles   Notes   Search   Top
References:
 9H-xanthene
Canada Domestic Sub. List: 11138-66-2
Pubchem (cid): 7107
Pubchem (sid): 134972366
Synonyms   Articles   Notes   Search   Top
Other Information:
FDA Everything Added to Food in the United States (EAFUS): View
CHEBI: View
CHEMBL: View
KEGG (GenomeNet): C01464
HMDB (The Human Metabolome Database): HMDB29923
FooDB: FDB001180
Export Tariff Code: 1301.90.9090
FDA Listing of Food Additive Status: View
Household Products: Search
ChemSpider: View
Wikipedia: View
FAO: XANTHAN GUM
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Potential Blenders and core components note
 
None Found
 
Synonyms   Articles   Notes   Search   Top
Potential Uses:
 binding agents 
 emulsion stabilisers 
 viscosity controlling agents 
Synonyms   Articles   Notes   Search   Top
Occurrence (nature, food, other): note
 gummi xanthanum
Search Trop  Picture
Synonyms   Articles   Notes   Search   Top
Synonyms:
 corn sugar gum
 gum xanthan
 gummi xanthanum gum
Synonyms   Articles   Notes   Search   Top
Articles:
PubMed: Strategy to identify and quantify polysaccharide gums in gelled food concentrates.
PubMed: Screening multimycotoxins in food-grade gums by stable isotope dilution and liquid chromatography/tandem mass spectrometry.
PubMed: Rheological of chocolate-flavored, reduced-calories coating as a function of conching process.
PubMed: Xanthan Gum Removal for 1H-NMR Analysis of the Intracellular Metabolome of the Bacteria Xanthomonas axonopodis pv. citri 306.
PubMed: Crushed tablets: does the administration of food vehicles and thickened fluids to aid medication swallowing alter drug release?
PubMed: Effect of charge density of polysaccharides on self-assembled intragastric gelation of whey protein/polysaccharide under simulated gastric conditions.
PubMed: Xanthan gum stabilized gold nanoparticles: characterization, biocompatibility, stability and cytotoxicity.
PubMed: Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs.
PubMed: Effect of microwave-assisted dry heating with xanthan on normal and waxy corn starches.
PubMed: Effect of gums on the rheological characteristics and microstructure of acid-induced SPI-gum mixed gels.
PubMed: Comparison of different gum-based thickeners using a viscometer and line spread test: a preliminary study.
PubMed: The Physical and Linear Viscoelastic Properties of Fresh Wet Foams Based on Egg White Proteins and Selected Hydrocolloids.
PubMed: A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum.
PubMed: Recent development of chitosan-based polyelectrolyte complexes with natural polysaccharides for drug delivery.
PubMed: Green synthesis of xanthan conformation-based silver nanoparticles: antibacterial and catalytic application.
PubMed: Effects of the amylose-amylopectin ratio on starch-hydrocolloid interactions.
PubMed: Microencapsulation of purple Brazilian cherry juice in xanthan, tara gums and xanthan-tara hydrogel matrixes.
PubMed: Effect of cell immobilization on heat-induced sublethal injury of Escherichia coli, Salmonella Typhimurium and Listeria innocua.
PubMed: Comparison of xanthans by the relative abundance of its six constituent repeating units.
PubMed: The influence of the primary and secondary xanthan structure on the enzymatic hydrolysis of the xanthan backbone.
PubMed: Influence of xanthan transition on the rheological properties of waxy starches.
PubMed: Processing of waxy starch/xanthan gum mixtures within the gelatinization temperature range.
PubMed: Ultrasound-assisted formation of the canthaxanthin emulsions stabilized by arabic and xanthan gums.
PubMed: Physico-chemical stability of astaxanthin nanodispersions prepared with polysaccharides as stabilizing agents.
PubMed: On the origin of sharp peaks in the X-ray diffraction patterns of xanthan powders.
PubMed: Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour.
PubMed: Improving the biocontrol potential of entomopathogenic nematodes against Mamestra brassicae: effect of spray application technique, adjuvants and an attractant.
PubMed: [Assessment of three methods for the identification of enzymatically hydrolyzed guar gum].
PubMed: Effect of immobilization and salt concentration on the growth dynamics of Escherichia coli K12 and Salmonella typhimurium.
PubMed: Comparison of dynamic viscoelastic and physicochemical properties of pressurised and pasteurised longan juices with xanthan addition.
PubMed: Stability and dynamic rheological characterization of spread developed based on pistachio oil.
PubMed: Changes in the physical properties of xanthan gum induced by a dynamic high-pressure treatment.
PubMed: Effect of dry heat treatment with xanthan on waxy rice starch.
PubMed: Preparation of xanthan-derived oligosaccharides and their hydroxyl radical scavenging activity.
PubMed: Antioxidant activity of xanthan oligosaccharides prepared by different degradation methods.
PubMed: Effects of fatty acid composition and ╬▓-carotene on the chlorophyll photosensitized oxidation of W/O emulsion affected by phosphatidylcholine.
PubMed: Recent trends and applications of encapsulating materials for probiotic stability.
PubMed: Effect of dry heating with ionic gums on physicochemical properties of starch.
PubMed: Recent advances in microbial biopolymer production and purification.
PubMed: Steady and dynamic shear rheological properties of gum-based food thickeners used for diet modification of patients with dysphagia: effect of concentration.
PubMed: Emulsifying, rheological and physicochemical properties of exopolysaccharide produced by Bifidobacterium longum subsp. infantis CCUG 52486 and Bifidobacterium infantis NCIMB 702205.
PubMed: Quality, microstructure, biochemical and immunochemical characteristics of hypoallergenic pasta.
PubMed: Xanthan production by Xanthomonas campestris using whey permeate medium.
PubMed: Textural, physicochemical and sensory properties compensation of fat replacing in pork liver p├ót├ę incorporating emulsified canola oil.
PubMed: [Physico-chemical properties of microbial and plant polysaccharides structurants].
PubMed: Late onset necrotizing enterocolitis in infants following use of a xanthan gum-containing thickening agent.
PubMed: Characterization of water distribution in xanthan-curdlan hydrogel complex using magnetic resonance imaging, nuclear magnetic resonance relaxometry, rheology, and scanning electron microscopy.
PubMed: Food gels: gelling process and new applications.
PubMed: Development of necrotizing enterocolitis in premature infants receiving thickened feeds using SimplyThick®.
PubMed: Simple and rapid purification of pediocin PA-1 from Pediococcus pentosaceous NCDC 273 suitable for industrial application.
PubMed: Effect of hydrocolloids incorporation in casing of samosa on reduction of oil uptake.
PubMed: Influence of thickeners on the fragmentation of fish meat sausage by mastication.
PubMed: Influence of carbohydrates on the interaction of procyanidin B3 with trypsin.
PubMed: In vitro evaluation of the erosive potential of orange juice modified by food additives in enamel and dentine.
PubMed: Effect of non-starch polysaccharides on the in vitro digestibility and rheological properties of rice starch gel.
PubMed: Hybrid modeling of xanthan gum bioproduction in batch bioreactor.
PubMed: Insights into the genome of the xanthan-producing phytopathogen Xanthomonas arboricola pv. pruni 109 by comparative genomic hybridization.
PubMed: How do xanthan and hydroxypropyl methylcellulose individually affect the physicochemical properties in a model gluten-free dough?
PubMed: Analysis of ingredient functionality and formulation optimization of pasta supplemented with peanut flour.
PubMed: On the critical evaluation of growth/no growth assessment of Zygosaccharomyces bailii with optical density measurements: liquid versus structured media.
PubMed: Lubrication, adsorption, and rheology of aqueous polysaccharide solutions.
PubMed: Rheological interactions between Lallemantia royleana seed extract and selected food hydrocolloids.
PubMed: Effect of arabic gum and xanthan gum on the stability of pesticide in water emulsion.
PubMed: Hydrocolloid interaction with water, protein, and starch in wheat dough.
PubMed: Relationship between the rheological properties of thickener solutions and their velocity through the pharynx as measured by the ultrasonic pulse Doppler method.
PubMed: Application of an active alginate coating to control the growth of Listeria monocytogenes on poached and deli turkey products.
PubMed: New method for selection of hydrogen peroxide adapted bifidobacteria cells using continuous culture and immobilized cell technology.
PubMed: Xanthan enhances water binding and gel formation of transglutaminase-treated porcine myofibrillar proteins.
PubMed: Sensory properties determined by starch type in white sauces: effects of freeze/thaw and hydrocolloid addition.
PubMed: Analysis of ingredient functionality and formulation optimization of an instant peanut beverage mix.
PubMed: Rheology and oxidative stability of whey protein isolate-stabilized menhaden oil-in-water emulsions as a function of heat treatment.
PubMed: Discrimination of orange beverage emulsions with different formulations using multivariate analysis.
PubMed: Development of low-fat mayonnaise containing polysaccharide gums as functional ingredients.
PubMed: Quality of casein based Mozzarella cheese analogue as affected by stabilizer blends.
PubMed: Influence of linolenic acid content on the oxidation of milk fat.
PubMed: Physicochemical stability of maize germ oil body emulsions as influenced by oil body surface-xanthan gum interactions.
PubMed: Adding chemical cross-links to a physical hydrogel.
PubMed: Sorption of water vapor, hydration, and viscosity of carboxymethylhydroxypropyl guar, diutan, and xanthan gums, and their molecular association with and without salts (NaCl, CaCl2, HCOOK, CH3COONa, (NH4)2SO4 and MgSO4) in aqueous solution.
PubMed: Xanthan and gellan degradation by bacteria of activated sludge.
PubMed: Formulation and evaluation of gastroretentive drug delivery system of propranolol hydrochloride.
PubMed: Development of reduced-fat mayonnaise using 4alphaGTase-modified rice starch and xanthan gum.
PubMed: Optimization of gluten-free formulations for French-style breads.
PubMed: Effect of various encapsulating materials on the stability of probiotic bacteria.
PubMed: Singlet oxygen quenching effects of phosphatidylcholine in emulsion containing sunflower oil.
PubMed: Effect of xanthan on the molecular mobility of amorphous sucrose detected by erythrosin B phosphorescence.
PubMed: Endoxanthanase, a novel beta-D-glucanase hydrolyzing backbone linkage of intact xanthan from newly isolated Microbacterium sp. XT11.
PubMed: Physiological responses to novel carbohydrates as assessed using canine and avian models.
PubMed: Physicochemical properties of exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3 isolated from Tibet kefir.
PubMed: Suppressive effect of poly-gamma-glutamate on SOS response of Salmonella typhimurium induced by chemical mutagens.
PubMed: Identification of Xanthomonas campestris pv. campestris galactose utilization genes from transcriptome data.
PubMed: Fresh pasta quality as affected by enrichment of nonstarch polysaccharides.
PubMed: Influence of deacetylation on the rheological properties of xanthan-guar interactions in dilute aqueous solutions.
PubMed: Effects of hydrophilic hydrocolloids on dough and bread performance of samples made from frozen doughs.
PubMed: Reinforcing effect for corn oil stimulus was concentration dependent in an operant task in mice.
PubMed: Glycoprotein emulsifiers from two marine Halomonas species: chemical and physical characterization.
PubMed: Modeling the relationship between the main emulsion components and stability, viscosity, fluid behavior, zeta-potential, and electrophoretic mobility of orange beverage emulsion using response surface methodology.
PubMed: Partial purification and chemical characterization of a glycoprotein (putative hydrocolloid) emulsifier produced by a marine bacterium Antarctobacter.
PubMed: Effects of hydrocolloid addition and high pressure processing on the rheological properties and microstructure of a commercial ostrich meat product "Yor" (Thai sausage).
PubMed: Impact of the extrusion process on xanthan gum behaviour.
PubMed: A clinical study in situ to assess the effect of a food approved polymer on the erosion potential of drinks.
PubMed: Thickened fluids and water absorption in rats and humans.
PubMed: A structural factor responsible for substrate recognition by Bacillus sp. GL1 xanthan lyase that acts specifically on pyruvated side chains of xanthan.
PubMed: Daily increase of fat ingestion mediated via mu-opioid receptor signaling pathway.
PubMed: Synergisms between yellow mustard mucilage and galactomannans and applications in food products--a mini review.
PubMed: Stability of acidic egg white protein emulsions containing xanthan gum.
PubMed: In vitro assessment of antimicrobial activity of carvacrol, thymol and cinnamaldehyde towards Salmonella serotype Typhimurium DT104: effects of pig diets and emulsification in hydrocolloids.
PubMed: POMC and orexin mRNA expressions induced by anticipation of a corn-oil emulsion feeding are maintained at the high levels until oil ingestion.
PubMed: Gelation of native beta-lactoglobulin induced by electrostatic attractive interaction with xanthan gum.
PubMed: Particle tracking using confocal microscopy to probe the microrheology in a phase-separating emulsion containing nonadsorbing polysaccharide.
PubMed: Model for Plateau border drainage of power-law fluid with mobile interface and its application to foam drainage.
PubMed: Synergistic interaction of xyloglucan and xanthan investigated by rheology, differential scanning calorimetry, and NMR.
PubMed: Analysis of non-Newtonian liquids using a microfluidic capillary viscometer.
PubMed: Effect of carbohydrates on the survival of Lactobacillus helveticus during vacuum drying.
PubMed: New aqueous two phase system comprising polyethylene glycol and xanthan.
PubMed: A technical feasibility study of surfactant-free drug suspensions using octenyl succinate-modified starches.
PubMed: An investigation of some food-approved polymers as agents to inhibit hydroxyapatite dissolution.
PubMed: [The effect of xantham gum on satiety status of obese patients after test meal].
PubMed: Pilot-scale production and liquid formulation of Rhodotorula minuta, a potential biocontrol agent of mango anthracnose.
PubMed: The effect of sucrose on unfrozen water and syneresis of acidified sodium caseinate-xanthan gels.
PubMed: Plasma-enhanced modification of xanthan gum and its effect on rheological properties.
PubMed: Effect of xanthan on flavor release from thickened viscous food model systems.
PubMed: Differentiation of carbohydrate gums and mixtures using fourier transform infrared spectroscopy and chemometrics.
PubMed: Microstructural evolution of viscoelastic emulsions stabilised by sodium caseinate and xanthan gum.
PubMed: Application of antibodies for the identification of polysaccharide gum additives in processed foods.
PubMed: Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters.
PubMed: Evolution of liquid holdup profile in a standing protein stabilized foam.
PubMed: Influence of polysaccharides on the rate of coalescence in oil-in-water emulsions formed with highly hydrolyzed whey proteins.
PubMed: Suppressive effect of viscous dietary fiber on elevations of uric acid in serum and urine induced by dietary RNA in rats is associated with strength of viscosity.
PubMed: A new in vitro assay of cholesterol adsorption by food and microbial polysaccharides.
PubMed: Effects of different emulsifier types, fat contents, and gum types on retardation of staling of microwave-baked cakes.
PubMed: Use of starch/xanthan gum combinations as thickeners of cocoa syrups.
PubMed: Rheology and stability of acidified food emulsions treated with high pressure.
PubMed: Front-face fluorescence spectroscopy study of globular proteins in emulsions: influence of droplet flocculation.
PubMed: Role of hydrocolloids in the creaming of oil in water emulsions.
PubMed: Effect of biopolymers on structure and ice recrystallization in dynamically frozen ice cream model systems.
PubMed: Crystal structure of Bacillus sp. GL1 xanthan lyase, which acts on the side chains of xanthan.
PubMed: Influence of fat crystallization on the stability of flocculated emulsions.
PubMed: Toward the recognition of structure-function relationships in galactomannans.
PubMed: Molecular identification of family 38 alpha-mannosidase of Bacillus sp. strain GL1, responsible for complete depolymerization of xanthan.
PubMed: Development of corn starch-gum bread for phenylketonuria patients.
PubMed: Incipient erosion of biostabilized sediments examined using particle-field optical holography.
PubMed: In vitro study of possible role of dietary fiber in lowering postprandial serum glucose.
PubMed: Effects of some hydrocolloids and water activity on nonenzymic browning of concentrated orange juice.
PubMed: Polysaccharide lyase: molecular cloning, sequencing, and overexpression of the xanthan lyase gene of Bacillus sp. strain GL1.
PubMed: Improved hypolipidemic effects of xanthan gum-galactomannan mixtures in rats.
PubMed: Survival of bifidobacteria in yogurt and simulated gastric juice following immobilization in gellan-xanthan beads.
PubMed: Adhesion of rice flour-based batter to chicken drumsticks evaluated by laser scanning confocal microscopy and texture analysis.
PubMed: A novel gene encoding xanthan lyase of Paenibacillus alginolyticus strain XL-1.
PubMed: Effects of xanthan and galactomannan on the freeze/thaw properties of starch gels.
PubMed: Gamma-scintigraphic study of the gastrointestinal transit and in vivo dissolution of a controlled release diclofenac sodium formulation in xanthan gum matrices.
PubMed: Low levels of viscous hydrocolloids lower plasma cholesterol in rats primarily by impairing cholesterol absorption.
PubMed: [Sensory characterization of pate from waste salmon (Salmo salar L.) products utilizing response surface methodology].
PubMed: Unsaturated glucuronyl hydrolase of Bacillus sp. GL1: novel enzyme prerequisite for metabolism of unsaturated oligosaccharides produced by polysaccharide lyases.
PubMed: Microbial system for polysaccharide depolymerization: enzymatic route for xanthan depolymerization by Bacillus sp. strain GL1.
PubMed: A pyruvated mannose-specific xanthan lyase involved in xanthan degradation by Paenibacillus alginolyticus XL-1.
PubMed: The orosensory recognition of long-chain fatty acids in rats.
PubMed: Xanthan gum biosynthesis and application: a biochemical/genetic perspective.
PubMed: Xanthan lyase of Bacillus sp. strain GL1 liberates pyruvylated mannose from xanthan side chains.
PubMed: Production of cell-free xanthan fermentation broth by cell adsorption on fibers
PubMed: Synergistic gelation of xanthan gum with locust bean gum: a rheological investigation.
PubMed: Isolation of wild Xanthomonas strains from agricultural produce, their characterization and potential related to polysaccharide production.
PubMed: An investigation into the temperature dependence of the rheological synergy between xanthan gum and locust bean gum mixtures.
PubMed: Linkage of genes essential for synthesis of a polysaccharide capsule in Sphingomonas strain S88.
PubMed: Novel products and new technologies for use of a familiar carbohydrate, milk lactose.
PubMed: Dietary fiber for dogs: IV. In vitro fermentation of selected fiber sources by dog fecal inoculum and in vivo digestion and metabolism of fiber-supplemented diets.
PubMed: Observation of the helical structure of the bacterial polysaccharide acetan by atomic force microscopy.
PubMed: Comparison of four purification methods for the production of immunoglobulins from eggs laid by hens immunized with an enterotoxigenic E. coli strain.
PubMed: Properties of agents that effectively entrap liquid lipids.
PubMed: Increase of xanthan production by cloning xps genes into wild-type Xanthomonas campestris.
PubMed: Physico-chemical properties of aqueous solutions of xanthan: an n.m.r. study.
PubMed: Construction of lactose-utilizing Xanthomonas campestris and production of xanthan gum from whey.
PubMed: Kinetics of xanthan production when NH3-N limits biomass synthesis and glucose limits polysaccharide synthesis.
PubMed: Rheologically interesting polysaccharides from yeasts.
PubMed: Hepatic responses to edible gums during refeeding of starved rats.
PubMed: Viscosity of food gums determined in vitro related to their hypoglycemic actions.
PubMed: Diet texture, moisture and starch type in dietary obesity.
PubMed: Practical liquid diets for rats: effects on growth.
PubMed: The dietary effects of xanthan gum in man.
PubMed: A novel bioreactor system for biopolymer production.
PubMed: Evaluation of certain food additives and contaminants. Thirtieth Report of the Joint FAO/WHO Expert Committee on Food Additives.
PubMed: Rate and yield relationships in the production of xanthan gum by batch fermentations using complex and chemically defined growth media.
PubMed: Nitrogen conversion factors for the proteinaceous content of gums permitted as food additives.
PubMed: Gas chromatographic determination of polysaccharide gums in foods after hydrolysis and derivatization.
PubMed: Use of xanthan gum in dietary management of diabetes mellitus.
PubMed: Formulation of a liquid diet for ethanol studies involving gestation and lactation in the rat.
PubMed: Immune responses to xanthan gum. I. The characteristics of lymphocyte activation by xanthan gum.
PubMed: Lipid-linked intermediates in the biosynthesis of xanthan gum.
PubMed: Xanthan gum: safety evaluation by two-year feeding studies in rats and dogs and a three-generation reproduction study in rats.
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