Food grade:
Xanthan Gum, which is mainly made from starch,
is a high molecular weight polysaccharide produced by fermentation with Xanthomonas
Campestris under the conditions of special nutrient medium, pH, O2-supply and temperature, then puritied, dried and milled into while-like or light-yellow free-flowing powder.
The main compositions of Xanthan Gum are D-glucopyranose glucan, D-mannose and D-glucuronic acid. The molecular structure of Xanthan Gum is as below:
X-ray dcetermining indicates that xanthan gum has a antiparallel double helices conformation,
