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