Abdel Rahim, S. and Elkordy, Amal (2016) Application of Xanthan Gum as a Sustained Release Agent. In: Xanthan Gum: Applications and Research Studies. Nova Science Publishers, Inc., New York, New York, pp. 67-96. ISBN 9781536100105

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Abstract

Xanthan gum is a microbial heteropolysaccharide of high molecular weight produced through fermentation by bacteria of the genus Xanthomonas that have a wide range of applications in food and non-food industries due to their physical properties and rheological characteristics. In this book, the first chapter discusses the characteristics, properties, and the use of xanthan gum in the food industry. Chapter Two provides a review of the use of xanthan gum in the nixtamalization process. Chapter Three focuses on the application of xanthan gum to formulate sustained release tablets and floating drug delivery systems. Chapter Four interprets and models the rheological behavior of oil-in-water emulsions stabilized singly with xanthan gum or combined with different hydrocolloids, like guar gum or potato starch. Chapter Five discusses the relevance of xanthan gum to formulate chickpea flour-based gluten-free batters and muffins.

Item Type:	Book Section
Subjects:	Sciences > Pharmacy and Pharmacology
Divisions:	Faculty of Health Sciences and Wellbeing Faculty of Health Sciences and Wellbeing > School of Pharmacy and Pharmaceutical Sciences
Depositing User:	Amal Elkordy
Date Deposited:	23 Mar 2017 09:38
Last Modified:	02 Jun 2021 09:23
URI:	http://sure.sunderland.ac.uk/id/eprint/7066

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