- 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.
Origin of xanthan
1960–65; probably Xanth(omonas campestris) bacterium which produces the gum + -an, variant of -ane
Also called xanthan gum.
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018
- a complex polysaccharide exuded by colonies of the bacterium Xanthomonas campestris: used as a food additive in salad dressings, dairy products, etc
- A natural gum of high molecular weight produced by culture fermentation of glucose and used as a stabilizer in commercial food preparation.
The American Heritage® Stedman's Medical Dictionary Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
- A natural gum of high molecular weight produced by fermentation of glucose (usually in the form of corn syrup) with bacteria. Xanthan gum is used as a stabilizer in commercial food preparation.
The American Heritage® Science Dictionary Copyright © 2011. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.