xanthan

American  

[zan-thuhn] / ˈzæn θən /

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.

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Etymology

Origin of xanthan

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.

From Science Daily

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

From Science Daily

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.

From Los Angeles Times

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

From Science Daily

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.

From Salon