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The sources of xanthan gum and carrageenan are completely different. Xanthan gum is a product of microbial fermentation, while carrageenan is an extract from natural plants (seaweed).

1. Source of xanthan gum: Microbial fermentation

Xanthan gum does not come from natural plants or animals. It is produced through an artificially controlled microbial fermentation process.

Production strain: The core production strain is Xanthomonas campestris, a Gram-negative bacterium commonly found in soil.

Fermentation raw materials: The main carbon source is carbohydrates, and common raw materials include corn starch, glucose, sucrose, etc. Combined with nitrogen sources (such as peptone, yeast extract) and minerals, they form the fermentation medium.

Production process: The strain is fermented under suitable temperature (usually 28-30℃) and pH (usually 6.0-7.0) in a fermentation tank in an aerobic environment. After fermentation, through centrifugation, precipitation, drying, etc., the xanthan gum in the fermentation liquid is extracted and purified to finally be made into a powder product.

2. Source of carrageenan: Natural seaweed extraction

Carrageenan is a natural polysaccharide extracted from specific types of red algae and belongs to a plant-based colloid.

Raw seaweed: Mainly sourced from red algae families such as Gracilaria (e.g., Gracilaria) and Gelidium (e.g., Gelidium, Rhodocystis), which grow in the intertidal zone or shallow sea areas around the world. Major production areas include Southeast Asia, South America, and the coastal areas of China.

Extraction process: The harvested seaweed is first washed, dried, and impurities are removed; then, the gelatinous components are extracted using hot water or dilute alkaline solutions; followed by filtration to remove the seaweed residue, concentrating the extract; finally, adding alcohol for precipitation, drying and grinding to obtain carrageenan powder.