| 摘要 |
<p>K-2006 TITLE OF THE INVENTION: Recovery Process to Improve Viscosity in Xanthan Gum. : Xanthan gum is recovered by precipitation from fermentation beer, using alcohol solvents at a temperature below 90.degree.C, generally 70-90.degree.F. The xanthan gum thereby produced has improved solubility especially in high salt solutions. As a result, the modified xanthan gum can be used in many instant dry food mix compositions, which are improved by use of a more quickly soluble xanthan gum; or in certain explosive mixtures having high levels of ammonium nitrate.</p> |
