Xanthan Precipitation from Solutions and Fermentation Broths

Abstract

Precipitation of xanthan from solutions and fermentation broths is studied. The effects of different precipitating agents, initial xanthan concentrations, and salt additions on xanthan solutions are examined. The effect of sodium and calcium chloride concentrations added to isopropanol (IPA) is studied for xanthan solutions. Xanthan precipitation from fermentation broths has been carried out, and the effect of salt addition to IPA is considered.