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Intermolecular binding of xanthan gum and carob gum
Nature, 1986Gels are a representative state for polysaccharides in both natural and artificial systems. The nature of the inter-chain associations within the junction zones is important and models for such interactions between like polysaccharides are based on X-ray diffraction studies of oriented gels.
P. Cairns, M. J. Miles, V. J. Morris
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British Polymer Journal, 1981
AbstractXanthan gum, the extracellular polysaccharide from Xanthomonas comperstris, provides aqueous solutions with properties that are extremely useful in a large number of industrial applications, both food and non‐food. These properties, a consequence of xanthan gum's particular molecular shape, are: high at‐rest or low‐shear viscosity even at low ...
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AbstractXanthan gum, the extracellular polysaccharide from Xanthomonas comperstris, provides aqueous solutions with properties that are extremely useful in a large number of industrial applications, both food and non‐food. These properties, a consequence of xanthan gum's particular molecular shape, are: high at‐rest or low‐shear viscosity even at low ...
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European Polymer Journal, 2002
Abstract Gelatin (G) and xanthan gum (X) formed complexes either on bringing their blends to pH 2.3 or carrying out the electrode process in aqueous blends of X and G at pHs from 9 to 11. X carboxylic groups and G peptide moieties were involved in the interactions between the partners.
C.-y. Lii +3 more
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Abstract Gelatin (G) and xanthan gum (X) formed complexes either on bringing their blends to pH 2.3 or carrying out the electrode process in aqueous blends of X and G at pHs from 9 to 11. X carboxylic groups and G peptide moieties were involved in the interactions between the partners.
C.-y. Lii +3 more
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2022
This chapter provides a brief overview about the history, production, chemical composition, physico-chemical properties, and formulations of xanthan gum. The modification of xanthan exopolysaccharide to improve its functionality is well explained in detail.
null Rimpy, null Rashmi, Munish Ahuja
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This chapter provides a brief overview about the history, production, chemical composition, physico-chemical properties, and formulations of xanthan gum. The modification of xanthan exopolysaccharide to improve its functionality is well explained in detail.
null Rimpy, null Rashmi, Munish Ahuja
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Properties and applications of xanthan gum
Polymer Degradation and Stability, 1998Xanthan 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.
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This chapter explores the versatile uses of xanthan gum (XG) in the formulation of drug delivery systems (DDSs). XG, a natural polysaccharide derived from Xanthomonas campestris, has received significant attention from the pharmaceutical industry because of its unique rheological properties, biocompatibility, and mucoadhesive nature.
Laurini, Erik, Pricl, Sabrina
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Laurini, Erik, Pricl, Sabrina
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2015
Son 40-50 yıldır birçok hydrophile kolloidler besin sanayiinde geniş bir alanda, değişik amaçlar için kullanılır olmuştur. Bu kolloidler besin sanayiinden başka farmakolojide, kozmetik sanayiinde, harp ve fotoğrafçılık sanayiinde de kullanmaktadır. Doğal kaynaklı olabildikleri gibi yapay olarak da elde edilebilirler.
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Son 40-50 yıldır birçok hydrophile kolloidler besin sanayiinde geniş bir alanda, değişik amaçlar için kullanılır olmuştur. Bu kolloidler besin sanayiinden başka farmakolojide, kozmetik sanayiinde, harp ve fotoğrafçılık sanayiinde de kullanmaktadır. Doğal kaynaklı olabildikleri gibi yapay olarak da elde edilebilirler.
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