Xanthan Gum
Xanthan Gum is a high molecular polysaccharide that is used as thickener, emulsifier and stabilizer. It’s made by fermenting food grade sugar with Xanthomonas campestris bacterium.
Properties
- Displays excellent stability in different modes of temperature
- Exceptional in enhancing the viscosity when dissolved with water
- Collaborates well with other colloids and maximizes its abilities
- Compatible with acid, alkaline, brine, enzyme, antiseptic and other thickeners
- Exhibits pseudoplasticity, becoming less viscous under shear stress.
Food Industry
Thickening Agent:
Used in sauces, dressings, soups, and gravies to enhance texture.
Emulsifier:
Helps stabilize emulsions in products like mayonnaise and ice cream.
Gluten-Free Baking:
Improves texture and elasticity in gluten-free bread, cakes, and pastries.
Ice Cream:
Prevents ice crystal formation, providing a smooth and creamy texture.
Beverages:
Used to suspend particles in beverages like fruit juices, smoothies, and soft drinks
Pharma & Cosmetic Industry
Suspensions:
Helps suspend insoluble particles in liquid medicines, ensuring uniform distribution.
Tablet Binders:
Used in tablet formulations to provide cohesion and improve tablet formation.
Lotions and Creams:
Used as a thickening agent to enhance texture and stability.
Shampoos and Hand Washes:
Improves viscosity and provides smooth application.