<?xml version="1.0" encoding="utf-8"?><mads xmlns="http://www.loc.gov/mads/" xmlns:mods="http://www.loc.gov/mods/v3" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.loc.gov/mads/
mads.xsd"><authority><topic authority="http://AATesaurus.cultura.gencat.cat/aat/getty_en">xanthan gum</topic></authority><related type="broader"><topic>polysaccharides</topic></related><variant type="other"><topic>Kelzan (TM)</topic></variant> <note xml:lang="en"><![CDATA[ A polysaccharide, gluten-free additive produced from a fermented bacterial secretion that is used in cosmetics and food as a thickener or stabilizer. In art conservation, it can be used to make oil-in-water emulsions for non-water-miscible solvents. ]]></note></mads>