xanthan

[zan-thuhn]

noun

Nutrition.

1. 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.

Word History and Origins

Origin of xanthan¹

1960–65; probably Xanth(omonas campestris) bacterium which produces the gum + -an, variant of -ane

Example Sentences

Even in small amounts, xanthan gum prevented organoids from fusing together, and it did so without any side effects on organoid development.

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As reported in Nature Biomedical Engineering, the key to preventing organoids from clumping was xanthan gum, a widely used food additive.

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Sriracha could be regarded as an ultra-processed food — owing in part to the presence of xanthan gum, a thickening agent — but it is not expected to be classified one under the new law’s definition of the category.

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Natural emulsifiers, such as xanthan gum and cetyl alcohol, are sometimes used to prevent organic shampoo from separating and enhance its soapy lather.

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Common ingredients used are corn or rice flour, xanthan gum, which acts as a binder and moisture holder, and tapioca starch, which is a good water absorbent and can aid with binding the dough.

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