TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

xanthan [2 records]

Record 1 2001-02-01

English

Subject field(s)
  • Chemical Elements and Compounds
  • Food Additives
  • Cosmetology
Universal entry(ies)
DEF

A gum obtained by microbial fermentation from the Xanthomonas campestris organism [that] is very stable to viscosity change over varying temperatures, pH, and salt concentrations, [that] is also very pseudoplastic which results in a decrease in viscosity with increasing shear, [that] reacts synergistically with guar gum to provide an increase in viscosity and with carob gum to provide an increase in viscosity or gel formation [and that] is used in salad dressings, sauces, desserts, baked goods, and beverages at 0.05 to 0.50%.

OBS

The polysaccharide or "biopolymer" is typically used in enhanced oil recovery processes ...

OBS

Use: In foods, non-foods, and cosmetics as stabilizer and emulsifying agent. Potential use in chemically enhanced oil recovery.

Key term(s)
  • Xanthomonas gum

French

Domaine(s)
  • Éléments et composés chimiques
  • Additifs alimentaires
  • Cosmétologie
Entrée(s) universelle(s)
DEF

Sécrétions mucilagineuses, produites par des souches de Xanthomonas, composées de polysaccharides à base de chaînes de glucose, à l'image de la cellulose, avec des molécules de mannose et d'acides uroniques en position latérale.

OBS

Leur poids moléculaire se situe vers un million. Utilisée comme agent de texture en technologie alimentaire pour ses propriétés hydrocolloïdales, en raison de sa stabilité chimique et de l'indépendance de son comportement physico-chimique vis-à-vis du pH.

CONT

[Parmi les] types de polymères [qui ont été] employés sur champ pour la récupération assistée du pétrole [se trouvent] deux échantillons de polysaccharides de type Xanthane (XCPS), présentés sous forme de moût de fermentation [...]

Spanish

Save record 1

Record 2 1987-10-15

English

Subject field(s)
  • Biochemistry
  • Microbiology and Parasitology
  • Food Additives
CONT

Of the thousands of different polysaccharides that can be microbially produced the best-known is xanthan, which is made by the bacterium Xanthomonas campestris. This colloidal substance is added to many foods as a stabilizer and thickener, and the petroleum industry is beginning to include it as an ingredient in drilling muds.

French

Domaine(s)
  • Biochimie
  • Microbiologie et parasitologie
  • Additifs alimentaires
CONT

Sur les milliers de polysaccharides différents pouvant être produits par voie microbienne, le plus connu est le xanthane fabriqué par la bactérie Xanthomonas campestris. Cette substance colloïdale est ajoutée à de nombreux aliments comme stabilisateur et [...] [épaississeur], et l'industrie pétrolière commence à l'utiliser dans les boues de forage.

Spanish

Save record 2

Copyright notice for the TERMIUM Plus® data bank

© Public Services and Procurement Canada, 2024
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau

Features

Language Portal of Canada

Access a collection of Canadian resources on all aspects of English and French, including quizzes.

Writing tools

The Language Portal’s writing tools have a new look! Easy to consult, they give you access to a wealth of information that will help you write better in English and French.

Glossaries and vocabularies

Access Translation Bureau glossaries and vocabularies.

Date Modified: