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Ostrowski, Matthew P.; La Rosa, Sabina Leanti; Kunath, Benoit J.; Robertson, Andrew; Pereira, Gabriel; Hagen, Live H.; Varghese, Neha J.; Qiu, Ling; Yao, Tianming; Flint, Gabrielle; Li, James; McDonald, Sean P.; Buttner, Duna; Pudlo, Nicholas A.; Schnizlein, Matthew K.; Young, Vincent B.; Brumer,
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Harry; Schmidt, Thomas M.; Terrapon, Nicolas; Lombard, Vincent; Henrissat, Bernard; Hamaker, Bruce; Eloe-Fadrosh, Emiley A.; Tripathi, Ashootosh; Pope, Phillip B.; Martens, Eric C. (April 2022). "Mechanistic insights into consumption of the food additive xanthan gum by the human gut microbiota".
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from separating in products such as salad dressing; preventing ice crystals from forming in frozen food such as ice cream; and preventing fruit from settling in products such as jam, yogurt and jellies. Some of these food additives may promote the growth of specific microorganisms in the
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to food which helps to preserve its structure. Typical uses include preventing oil-water
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gastrointestinal tract that can ferment them. The following
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209:Food Stabilisers, Thickeners and Gelling Agents
65:are the most common ones used as stabilisers:
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133:Gums and Stabilisers for the Food Industry
37:is used as a stabiliser in foods such as
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248:. You can help Knowledge (XXG) by
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168:10.1038/s41564-022-01093-0
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87:and cellulose derivatives
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207:Alan Imeson (2011),
156:Nature Microbiology
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121:xanthan gum
289:Categories
242:ingredient
240:This food
140:References
101:gum Arabic
50:stabilizer
46:stabiliser
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85:cellulose
80:carrageen
58:emulsions
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127:See also
96:guar gum
70:alginate
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91:gelatin
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116:starch
111:pectin
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