黄原胶
多糖
食品工业
化学
野油菜黄单胞菌
制浆造纸工业
材料科学
流变学
食品科学
有机化学
工程类
复合材料
生物化学
基因
作者
S. N. Chaturvedi,Sanchita Kulshrestha,Khushboo Bhardwaj,Rekha Jangir
出处
期刊:Springer eBooks
[Springer Nature]
日期:2021-01-01
卷期号:: 87-107
被引量:9
标识
DOI:10.1007/978-981-16-0045-6_4
摘要
Xanthan gum is a hetero-polysaccharide formed by the strains of Xanthomonas spp. It is a naturally found polysaccharide molecule of high molecular weight maily formed by various fermentation processes. Its extraordinary rheological properties make it a very useful stabilizing agent for water-based systems. It has enormous applications ranging from the food industry to oil drilling. It is typically used in food industry in salad coverings, sauces, milk products, gravies, sweets, and low calorie foods in general. Xanthan gum is also used in making cleansers, varnishes, polishes, and in agricultural flowables. This chapter describes the extraction procedure of xanthan gum from microbes, factors affecting production, and application in different sectors.
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