Fermentation Technology to Produce Xanthan
1. Product Presentation
Xanthan gum is a polysaccharide used as a food additive and rheology modifier. It is produced by fermentation of glucose or sucrose by the Xanthomonas campestris bacterium.
CAS Number: 11138-66-2
Molecular Formula: C35H49O29 (Monomer)
2. Technology
Strain and technological know-how for the fermentation and recovery process is available through ITTC.
Final titer: 22-25g/l
Fermentation time: 36hrs
Recovery yield: >80%
4. Use
Xanthan products are always used in the following areas: food addictives, oil industry, fine chemicals, and feed addictives. Specifications in different areas are mainly according to viscosity and other specific supportive factors.
5. Contact
Add: Room 701B/D, Building B, Science Park Tower, Tsinghua Science Park, Haidian District, Beijing 100084, China
Tel: +86 10 62795180
Fax: +86 10 62795182
E-mail: biotech@ittc.com.cn
Website: www.coway.com.cn www.coway-biotech.com