Abstract
Xanthan gum was the first of a new generation of Polysaccharides produced by biotechnology. The polymer was discovered by the US Drug Administration (USDA) and classified under the name B-1459 (xanthan gum). The gum, produced by Xanthomonas campestris NRRL B-1459, appeared to have valuable properties that would allow it to compete with natural gums. The production of xanthan gum started in the 1960s in the USA. Today there are four major suppliers world-wide and smaller manufacturers in Japan, Europe and the USA.
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Urlacher, B., Noble, O. (1997). Xanthan gum. In: Imeson, A.P. (eds) Thickening and Gelling Agents for Food. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2197-6_13
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DOI: https://doi.org/10.1007/978-1-4615-2197-6_13
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