Production of Xanthan gum from non-conventional substrates - Murad, Hussein;Ramadan, Asmaa
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Xanthan gum is an important microbial polysaccaride produced by Xanthomonas campestris. It has wide industrial applications in food, chemical, pharmaceutical, oil, and textile industries. It is used as stabilizer, Thickener, and emulsifier agent. It is nonsensitizing and does not cause skin or eye irritation. On this basis, xanthan has been approved by the United States Food and Drug Administration (FDA) for use as food additive without any specific quantity limitations. Xanthan gum is highly soluble in both cold and hot water. Its solutions are highly viscous even at low polymer concentrations.…mehr

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Produktbeschreibung
Xanthan gum is an important microbial polysaccaride produced by Xanthomonas campestris. It has wide industrial applications in food, chemical, pharmaceutical, oil, and textile industries. It is used as stabilizer, Thickener, and emulsifier agent. It is nonsensitizing and does not cause skin or eye irritation. On this basis, xanthan has been approved by the United States Food and Drug Administration (FDA) for use as food additive without any specific quantity limitations. Xanthan gum is highly soluble in both cold and hot water. Its solutions are highly viscous even at low polymer concentrations.
Autorenporträt
Prof .Dr. Hussein Azzaz Murad was born in September, 15 , 1951 in El- Beharia , Egypt. He studied Continuous Cultivation of Microorganisms in the Institute of Microbiology, Prague Czechoslovakia before obtaining his Ph.D. from Zagazig University, in Food Microbiology. He is professor emeritus of food Microbiology, National Research Center,Egypt.