Results 171 to 180 of about 10,124 (227)
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Immune responses to xanthan gum I. The characteristics of lymphocyte activation by xanthan gum
European Journal of Immunology, 1983AbstractXanthan gum (XG), a microbial polysaccharide produced extracellularly by fermentation of Xanthomonas campestris, has unique physical properties. We studied the effects of XG on murine lymphocytes in vitro and found that XG induced both a significant increase of DNA synthesis in mouse splenic B cells and thymocytes as well as polyclonal IgM and ...
S, Ishizaka +4 more
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Journal of Rheology, 1978
Rheology of aqueous solutions of xanthan gum was studied over a wide range of shear rate and concentration. At sufficient dilution and low shear rates xanthan solutions show a region of Newtonian viscosity behavior. More concentrated solutions appear to show a yield stress.
P. J. Whitcomb, C. W. Macosko
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Rheology of aqueous solutions of xanthan gum was studied over a wide range of shear rate and concentration. At sufficient dilution and low shear rates xanthan solutions show a region of Newtonian viscosity behavior. More concentrated solutions appear to show a yield stress.
P. J. Whitcomb, C. W. Macosko
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Stabilization of Sulfamerazine Suspensions by Xanthan Gum
Pharmaceutical Research, 1986Suspensions of sulfamerazine (10%) containing 0.2% docusate sodium were deflocculated because of repulsion between the negatively charged particles. Flocculation was induced by salts or by xanthan gum, which is anionic, in the presence of salts at concentrations below those at which salt flocculation resulted.
J L, Zatz, C, Yarus
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Interaction of Xanthan Gum with Suspended Solids
Journal of Pharmaceutical Sciences, 1981Xanthan gum was adsorbed significantly by magnesium carbonate, aluminum hydroxide, zinc oxide, and calcium carbonate, giving Langmuir-type isotherms. Saturation adsorption was higher from 0.9% NaCl than from water due to reduced mutual repulsion of polymer segments in the presence of the salt.
J S, Tempio, J L, Zatz
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The dietary effects of xanthan gum in man
Food Additives and Contaminants, 1987Following a 7-day control period, 5 male volunteers consumed, on each of 23 consecutive days, a weight of xanthan gum equal to 15 times the current acceptable daily intake (10 mg/kg b.w.) approved by the EEC and by the Joint FAO/WHO Expert Committee on Food Additives; thus, the lightest and heaviest of the volunteers consumed 10.4 g and 12.9 g ...
M A, Eastwood +2 more
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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
openaire +1 more source