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Xanthan Gum

Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82nd meeting 2016

Year of publication 2016

Pages 6p.

Publisher FAO / WHO ;

Product type Meeting

Category Meeting document

Edition 1

Synopsis (short abstract) Xanthan gum is a polysaccharide gum with high molecular weight (of the order of 1,000 kDa.) containing D-glucose and D-mannose as the dominant hexose units, along with D-glucuronic acid and pyruvic acid. It is produced by fermentation of a carbohydrate in a pure-culture of Xanthomonas campestris, recovered from the fermentation broth by precipitation with ethanol or isopropanol, dried and milled. The final product is manufactured in the form of a sodium, potassium or calcium salt and its solutio ns are neutral.

Meeting Session Number Sess. 82

Language English

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