Production and Isolation of Xanthan Gum

  1. García-Ochoa, Félix
  2. Santos, Victoria E.
  3. Casas, José A.
Libro:
Carbohydrate Biotechnology Protocols

ISSN: 1940-6061,  1940-607X

ISBN: 9780896035638,  9781592592616

Año de publicación: 1999

Páginas: 7-21

Tipo: Capítulo de Libro

DOI: 10.1007/978-1-59259-261-6_2 GOOGLE SCHOLAR lock_openAcceso abierto editor

Resumen

Manufacture of high-molecular-weight compounds with thickener properties has been traditionally related to plants, seeds, and seaweeds. These compounds have been named gums. The rheological properties of their solutions show important alterations depending on uncontrolled variables such as weather, and their manual-collection labor cost can often influence their market price.

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