Xanthan Gum

Xanthan Gum is a high molecular weight polysaccharide, produced through the fermentation of carbohydrates such as corn, using a microbe called xanthomonas campestris. Xanthan gums unique molecular structure imparts special functional characteristics in aqueous systems, such as stabilizing and thickening, suspending, rheology modification, bonding and foam enhancement. Xanthan gum is a widely used GRAS food ingredient, with proven functionality and safety in a wide range of food and beverage products, offering these characteristics:
Hot and cold water solubility
High viscosity at low concentrations
Pseudoplastic rheological flow viscosity recovery after shear ceases
Emulsion stabilization
pH stability over a broad range
Stability in high-salt systems
Stability in wide temperature range
Freeze/thaw stability
Compatibility with other gums
APPLICATION:
Food Products
Salad dressings
Bakery products
Fruit juices
Soups
Ice creams
Sauces and gravies
Syrups
Gluten-free products
Low-fat foods
Personal Care Products
Toothpaste
Creams
Lotions
Shampoo
Industrial Products
Fungicides, herbicides and insecticides
Tile, grout, oven and toilet bowl cleaners
Paints
Fluids used in oil drilling
Adhesives like wallpaper glue