Effect of spring oilseed rape crop density on plant root biomass and ... by Cepuliene, Rita; Marcinkeviciene, Ausra; Velicka, Rimantas; Kosteckas, Robertas; Pupaliene, Rita / Estonian Journal of Ecology.
A study in Washington State gathered 154 first to fifth graders from two elementary schools. The students were given four gummy bears made with either xylitol or maltitol (types of sugars used in many types of sugarless chewing gum) three times a day during school hours. All were checked for plaque and bacteria in their mouths at the start of the study and six weeks later.
Xanthan gum is formed by Xanthomonas campestris during the process of fermentation. When the bacteria is introduced to a nutritive solution containing carbohydrates (from corn, wheat, dairy, or soy), fermentation begins and the polysaccharide xantham gum is produced as a byproduct.anthan gumâs thickening power is also used to create body in food. Products like pudding, yogurt, and whipped cream benefit from the addition of xanthan gum to create thickness and improve the appearance and texture.