| 释义 |
Definition of xanthan gum in English: xanthan gumnounˈzanθan ɡʌmˈzanTHən mass nounChemistry A substance produced by bacterial fermentation or synthetically and used in foods as a gelling agent and thickener. It is a polysaccharide composed of glucose, mannose, and glucuronic acid. 〔化〕高分子量多糖胶黄原胶 Example sentencesExamples - In cream cheese, xanthan gum interacts synergistically with guar and locust bean gum, notes Sebree.
- Salad dressings, instant soups, chocolate sauces, ice cream, cake mixes, yogurt, and squeezable chewing gum are just a few of the food products that make use of xanthan gum.
- Glycerin and xanthan gum maintain the scalp's moisture, which prevents dandruff.
- The taste and texture are distinctive, but the ingredients are simple: pulverized sugar, corn syrup, corn starch, xanthan gum, color, and flavor.
- Hydrocolloids such as xanthan gum, guar gum, propylene glycol algenate and gum arabic can stabilize these beverages by enhancing viscosity, says Loesel.
Origin1960s: from the modern Latin name of the bacterium Xanthomonas campestris + -an. Definition of xanthan gum in US English: xanthan gumnounˈzanTHən Chemistry A substance produced by bacterial fermentation or synthetically and used in foods as a gelling agent and thickener. It is a polysaccharide composed of glucose, mannose, and glucuronic acid. 〔化〕高分子量多糖胶黄原胶 Example sentencesExamples - In cream cheese, xanthan gum interacts synergistically with guar and locust bean gum, notes Sebree.
- Glycerin and xanthan gum maintain the scalp's moisture, which prevents dandruff.
- The taste and texture are distinctive, but the ingredients are simple: pulverized sugar, corn syrup, corn starch, xanthan gum, color, and flavor.
- Hydrocolloids such as xanthan gum, guar gum, propylene glycol algenate and gum arabic can stabilize these beverages by enhancing viscosity, says Loesel.
- Salad dressings, instant soups, chocolate sauces, ice cream, cake mixes, yogurt, and squeezable chewing gum are just a few of the food products that make use of xanthan gum.
Origin1960s: from the modern Latin name of the bacterium Xanthomonas campestris + -an. |