Xanthan Gum is primarily used as thickening agent. A small amount of Xanthan gum when added to liquids can vastly increase the viscosity, making it useful for a variety of products that require thickening. This hydrocolloid is used mainly in sauces, ice creams, salad dressings and other frozen foods. It can be also used as an alternative for gluten – free products and replacement of egg for texture.

Xanthan Gum is widely used as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It is also used in more than twenty industrial fields, such as food, pharmaceutical, fine chemical, agriculture, oil drilling and exploitation and so on. Compared with other kinds of colloids, Xanthan Gum has many advantages.

• Xanthan gum can produce a significant increase in the viscosity of a liquid and has high solubility in water.
• Unique pseudo-plasticity rheological property of Xanthan Gum makes it high-efficient emulsifier and stabilizer.
• Excellent stability to large range of temperature and pH change.
• Satisfying compatibility with acid, alkaline, brine, enzyme, surface active agent, antiseptic, oxidant and other thickeners.
• Perfect synergistic action when blended with guar gum, locust been gum and other colloids.
• Xanthan Gum, which is made mainly from starch, is a high molecular weight polysaccharide produced by fermentation with Xanthomonas Campestris under the conditions of special nutrient medium, pH, O2 – supply and temperature, then precipitated, dried and milled into white-like or light-yellow free-flowing powder.

Xanthan Gum is primarily used as thickening agent. A small amount of Xanthan gum when added to liquids can vastly increase the viscosity, making it useful for a variety of products that require thickening. This hydrocolloid is used mainly in sauces, ice creams, salad dressings and other frozen foods. It can be also used as an alternative for gluten – free products and replacement of egg for texture.

Xanthan Gum is widely used as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It is also used in more than twenty industrial fields, such as food, pharmaceutical, fine chemical, agriculture, oil drilling and exploitation and so on. Compared with other kinds of colloids, Xanthan Gum has many advantages.

• Xanthan gum can produce a significant increase in the viscosity of a liquid and has high solubility in water.
• Unique pseudo-plasticity rheological property of Xanthan Gum makes it high-efficient emulsifier and stabilizer.
• Excellent stability to large range of temperature and pH change.
• Satisfying compatibility with acid, alkaline, brine, enzyme, surface active agent, antiseptic, oxidant and other thickeners.
• Perfect synergistic action when blended with guar gum, locust been gum and other colloids.
• Xanthan Gum, which is made mainly from starch, is a high molecular weight polysaccharide produced by fermentation with Xanthomonas Campestris under the conditions of special nutrient medium, pH, O2 – supply and temperature, then precipitated, dried and milled into white-like or light-yellow free-flowing powder.