| Data set information | |
| Name | Xanthan gum |
| Synonyms | Food additive; Soluble fiber; Heteropolysaccharide,黄原胶 |
| Classification |
Class name
:
Hierarchy level
No records found. |
| General comment | Xanthan gum is a food additive created by a sugar that's fermented by a bacteria. It's a soluble fiber and commonly used to thicken or stabilize foods. It is a corn-based food additive that thickens and stabilizes foods. It's used in home cooking and baking to give gluten-free bread a bit of chew and bind creamy liquids. Xanthan gum is a heteropolysaccharide produced by fermenting glucose, sucrose or lactose by bacteria. It is used as a thickening and stabilizing agent in food, cosmetics, medicine and industrial products. |
| Quantitative reference | |
| Reference Flow Property | |
| LCI method | |
| Type of flow | Product flow |
| Data entry by | |
| Time stamp (last saved) | 2024-01-03T16:03:40.758177+08:00 |
| Data set format(s) | |
| Publication and ownership | |
| UUID | 60ab6be3-7317-4efb-8c65-a0a049aa4d7e |
| Data set version | 01.00.000 |
| Flow Property | Mean value | Minimum value | Maximum value | Uncertainty distribution type | Relative StdDev in % | Data derivation type / status | General comment |
|---|---|---|---|---|---|---|---|
| 1.0 | 0.0 | 0.0 | 0.0 % |