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Xanthan gum is a viscous polysaccharide produced by fermentation of the bacterium Xanthomonas campestris. The efficient stabilization and suspension properties of xanthan are related to its structural features: high molecular weight and extended conformation. New studies have shown that the levels of acetate and pyruvate substituents can affect both structural and functional properties. Differential Scanning Calorimetry and Atomic Force Microscopy results show that low acetate xanthan gum adopts a less ordered, more flexible conformation. These conformational changes result in a novel product, which has enhanced functional properties, such as increased acid stability and enhanced interaction with galactomannans.

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