a water-soluble natural gum produced by the fermentation of sugar with certain microorganisms and used as a binder, extender, or stabilizer in foods and other products.
Also called xanthan gum.
Origin: 1960–65; prob. Xanth(omonas campestris) bacterium which produces the gum + -an, var. of -ane
[zan-thuh
n] 
