1960 - Development of xanthan gum, derived from Xanthomonas campestris bacteria
Food Production
About This Innovation
* Jeanes' team developed xanthan gum, derived from Xanthomonas campestris bacteria. * Revolutionized food processing due to its unique thickening and stabilizing properties. * Used extensively in salad dressings, sauces, and baked goods to maintain texture and consistency. * Also essential in gluten-free baking, providing a substitute that mimics texture and properties of gluten. * Used in cosmetics industry to improve texture of creams and lotions.
Key Information
Category:
Food Production
Completion Status:
yes
Patent Number:
N/A
Patent Information
Patent Number: N/A
Technical Specifications
N/A
