xanthangum

xan·than gum (zănʹthən) n.

A natural gum of high molecular weight produced by culture fermentation of glucose and used as a stabilizer in commercial food preparation.

  [From New Latin Xanthomonas (campestris), name of the bacterium used to produce it : Greek xanthos, yellow (from its color) + Greek monas, monad; see monad.]

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