Xanthan Gum.

Format:

Book

Author/Creator:

Hosseini, Hedayat.

Series:

Food Science and Technology Series

Language:

English

Subjects (All):

Xanthan gum--Properties.

Xanthan gum.

Xanthan gum--Industrial applications.

Xanthan gum--Development.

Physical Description:

1 online resource (0 pages)

Edition:

1st ed.

Place of Publication:

New York : Nova Science Publishers, Incorporated, 2025.

Summary:

"Xanthan gum (XG), as one of the most significant microbial biopolymers, holds a unique position in various industries, including food, pharmaceuticals, agriculture, and environmental sciences. Its exceptional properties-such as stability under harsh conditions, gelling ability, biodegradability, and non-toxicity-make it an essential material for developing innovative products. This book aims to provide a comprehensive and scientific perspective on various aspects of xanthan gum, from its production and structural modifications to its advanced applications across multiple industrial and scientific domains. This book aims to bridge the gap between academic research and industrial applications, offering valuable insights for scientists, researchers, and professionals. It is our hope that this work will inspire further innovations and advancements in the field of Xanthan gum science"-- Provided by publisher.

Contents:

Intro

Contents

Preface

Basic Concepts in the Identification of Xanthan Gum

The Xanthan Production Process: Methods and Key Conditions

Enzymatic, Physical, and Chemical Modification of Xanthan Gum

Applications of Xanthan Gum in the Food Industry

Applications of Xanthan Gum in Other Industries

Biomedical Applications of Xanthan Gum

Xanthan Gum Removal

References

About the Authors

Index

Blank Page.

Notes:

Description based on publisher supplied metadata and other sources.

ISBN:

979-88-95306-51-2