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Xanthan gum

" in MedChemExpress (MCE) Product Catalog:

By Targets:	Biochemical Assay Reagents (1)
Oligonucleotides:	Thickeners (1) Emulsifiers (1)

Cat. No.	Product Name	Target	Research Areas	Chemical Structure

HY-A0103

**Xanthan gum**	Biochemical Assay Reagents	Others
Xanthan gum is a microbial exopolysaccharide produced by Xanthomonas campestris, a Gram-negative aerobic bacterium that is motile and has a polar flagellum. Xanthan gum has unique rheological and gelling properties, forming viscous solutions at low concentrations and remaining stable over a wide range of pH and temperature. Xanthan gum is widely used in the food and petroleum industries as a food additive, thickener or viscosity enhancer, and stabilizer for various suspensions, emulsions, and foams .

Cat. No.	Product Name	Type

HY-A0103

**Xanthan gum**	Biochemical Assay Reagents
Xanthan gum is a microbial exopolysaccharide produced by Xanthomonas campestris, a Gram-negative aerobic bacterium that is motile and has a polar flagellum. Xanthan gum has unique rheological and gelling properties, forming viscous solutions at low concentrations and remaining stable over a wide range of pH and temperature. Xanthan gum is widely used in the food and petroleum industries as a food additive, thickener or viscosity enhancer, and stabilizer for various suspensions, emulsions, and foams .

Xanthan gum

Biochemical Assay Reagents

Xanthan gum is a microbial exopolysaccharide produced by Xanthomonas campestris, a Gram-negative aerobic bacterium that is motile and has a polar flagellum. Xanthan gum has unique rheological and gelling properties, forming viscous solutions at low concentrations and remaining stable over a wide range of pH and temperature. Xanthan gum is widely used in the food and petroleum industries as a food additive, thickener or viscosity enhancer, and stabilizer for various suspensions, emulsions, and foams .

Cat. No.	Product Name		Classification

HY-A0103

**Xanthan gum**		Emulsifiers Thickeners
Xanthan gum is a microbial exopolysaccharide produced by Xanthomonas campestris, a Gram-negative aerobic bacterium that is motile and has a polar flagellum. Xanthan gum has unique rheological and gelling properties, forming viscous solutions at low concentrations and remaining stable over a wide range of pH and temperature. Xanthan gum is widely used in the food and petroleum industries as a food additive, thickener or viscosity enhancer, and stabilizer for various suspensions, emulsions, and foams .

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Xanthan gum

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Biochemical Assay Reagents

Oligonucleotides