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Xanthan gum is a microbial polysaccharide produced by Xanthomonas campestris. It has unique rheological and gel forming properties and finds many applications particularly in the food and oil industries. The structure of xanthan is based on a cellulosic backbone of β-(1-4)-linked glucose units which have a trisaccharide side chain of mannose-glucuronic acid-mannose linked to every second glucose unit in the main chain. Some terminal mannose units are pyruvylated and some of the inner mannose units are acetylated.