| 摘要 |
Xanthan gums with improved characteristics are provided, a method for preparing the xanthan gums as well as compositions and products comprising the xanthan gums. In particular, the invention relates to xanthan gums obtained from Xanthomonas campestris strains, pathovar cynarae CFBP 19, juglandis CFBP 176, pelargonii CFBP 64, phaseoli CFBP 412 or ATCC 17915, celebenois ATCC 19046, or corylina CFBP 1847 or from a derivative or progeny thereof and to methods of producing xanthan gum from these strains. |
| 主权项 |
1. A composition comprising a xanthan gum in admixture with at least one galactomannan or glucomannan, wherein the xanthan gum has the following characteristics:
a pyruvic acid content of at least 5.0% (w/w), a pyruvic acid to acetic acid w/w ratio of at least 0.5, a low shear viscosity (LSVmax) measured at 0.3% xanthan in 1% NaCI at a shear rate of 0.01 s-1 at 23 ±2° C. of at least 80 Pa·s, and a gel strength with locust bean gum (LBG) measured at 1% gum (60:40 Xanthan/LBG) in 1% KCI of at least 13.0 N, and wherein the xanthum gum is a product of a Xanthomonas strain selected from the group consisting of strains CFBP 19, CFBP 176, CFBP 64, CFBP 412, ATCC 17915, ATCC 19046, and CFBP 1847, or which is a product of a derivative or progeny of any one of strains CFBP 19, CFBP 176, CFBP 64, CFBP 412, ATCC 17915, ATCC 19046, and CFBP 1847. |
