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Xanthan Gum: Applications and Research Studies

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Title: Xanthan Gum: Applications and Research Studies
Description: Xanthan gum is a microbial heteropolysaccharide of high molecular weight produced through fermentation by bacteria of the genus Xanthomonas that have a wide range of applications in food and non-food industries due to their physical properties and rheological characteristics. In this book, the first chapter discusses the characteristics, properties, and the use of xanthan gum in the food industry. Chapter Two provides a review of the use of xanthan gum in the nixtamalization process. Chapter Three focuses on the application of xanthan gum to formulate sustained release tablets and floating drug delivery systems. Chapter Four interprets and models the rheological behavior of oil-in-water emulsions stabilized singly with xanthan gum or combined with different hydrocolloids, like guar gum or potato starch. Chapter Five discusses the relevance of xanthan gum to formulate chickpea flour-based gluten-free batters and muffins.
Authors: Butler, Michelle
Resource Type: eBook.
Subjects: Microbial polysaccharides, Xanthan gum
Categories: SCIENCE / Life Sciences / Biochemistry
Database: eBook Collection (EBSCOhost)
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  – Type: ebook-pdf
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  Availability: 0
Header DbId: nlebk
DbLabel: eBook Collection (EBSCOhost)
An: 1419158
RelevancyScore: 1070
AccessLevel: 6
PubType: eBook
PubTypeId: ebook
PreciseRelevancyScore: 1070.4580078125
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  Data: Xanthan Gum: Applications and Research Studies
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  Label: Description
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  Data: Xanthan gum is a microbial heteropolysaccharide of high molecular weight produced through fermentation by bacteria of the genus Xanthomonas that have a wide range of applications in food and non-food industries due to their physical properties and rheological characteristics. In this book, the first chapter discusses the characteristics, properties, and the use of xanthan gum in the food industry. Chapter Two provides a review of the use of xanthan gum in the nixtamalization process. Chapter Three focuses on the application of xanthan gum to formulate sustained release tablets and floating drug delivery systems. Chapter Four interprets and models the rheological behavior of oil-in-water emulsions stabilized singly with xanthan gum or combined with different hydrocolloids, like guar gum or potato starch. Chapter Five discusses the relevance of xanthan gum to formulate chickpea flour-based gluten-free batters and muffins.
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  Data: <searchLink fieldCode="DE" term="%22Microbial+polysaccharides%22">Microbial polysaccharides</searchLink><br /><searchLink fieldCode="DE" term="%22Xanthan+gum%22">Xanthan gum</searchLink>
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RecordInfo BibRecord:
  BibEntity:
    Classifications:
      – Code: 572.566
        Scheme: ddc
        Type: prePub
    Languages:
      – Code: eng
        Text: English
    Subjects:
      – SubjectFull: Microbial polysaccharides
        Type: general
      – SubjectFull: Xanthan gum
        Type: general
    Titles:
      – TitleFull: Xanthan Gum: Applications and Research Studies
        Type: main
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      – PersonEntity:
          Name:
            NameFull: Butler, Michelle
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          Name:
            NameFull: Butler, Michelle
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          Dates:
            – D: 01
              M: 01
              Type: published
              Y: 2016
            – D: 17
              M: 11
              Type: profile
              Y: 2016
          Identifiers:
            – Type: isbn-print
              Value: 9781536100105
            – Type: isbn-electronic
              Value: 9781536100303
          Titles:
            – TitleFull: Xanthan Gum: Applications and Research Studies
              Type: main
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