Properties and applications of xanthan gum

被引：398

作者：

Katzbauer, B ^{[1
]}

机构：

[1] Jungbunzlauer Inst AG, CH-4002 Basel, Switzerland

来源：

POLYMER DEGRADATION AND STABILITY | 1998年 / 59卷 / 1-3期

关键词：

D O I：

10.1016/S0141-3910(97)00180-8

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

Xanthan gum is a natural high molecular weight polysaccharide produced by a fermentation process. Due to its exceptional rheological properties it is a very effective stabilizer for water-based systems. Its numerous areas of application cover a broad range, from the food industry to oil drilling. Typical food applications of xanthan gum are salad dressings, sauces, gravies, dairy products, desserts, low-calorie foods and convenience foods in general. Xanthan gum is also used in cleaners, coatings, polishes and in agricultural flowables. (C) 1998 Elsevier Science Limited. All rights reserved.

引用

页码：81 / 84

页数：4

共 20 条

[1] PROTON AND C-13 NMR-STUDIES ON XANTHAN DERIVATIVES [J].