Xanthan Gum

Xanthan gum is odorless, odorless, non-toxic, safe to consume, and easily soluble in water. Presents polyanions in aqueous solutions with unique physicochemical properties. In industrial production, it is mainly used as a thickener, but can also be used as a suspension agent, emulsifier, and stabilizer. So far, xanthan gum is considered to be the most high-performance biopolymer internationally, widely used in industries such as food, juice, beverages, feed, cosmetics, pharmaceuticals, ceramics, firefighting, petroleum, etc. Its market growth potential exceeds that of all hydrophilic adhesives. This article reviews the structure, properties, and production of xanthan gum, and describes its application in the food industry. 1) Acid and salt resistant food thickening stabilizersApplied in various fruit juice beverages, concentrated fruit juices, and condiments (such as soy sauce, oyster sauce, salad dressing) in food. The stability effect of xanthan gum is significantly better than other...

Introduction: Welcome to my blog! Today, I am excited to discuss a remarkable ingredient that has revolutionized the food and cosmetic industries—xanthan gum. Xanthan gum, derived from the fermentation of carbohydrates, is a natural polysaccharide that brings numerous benefits to a wide range of products. In this blog post, we will explore what xanthan gum is, how it is produced, and its various applications.    What is Xanthan Gum? Xanthan gum is a high-molecular-weight polysaccharide made by fermenting sucrose or glucose with a specific strain of bacteria called Xanthomonas campestris. This microorganism produces a gel-like substance through fermentation, which is then purified and dried to create xanthan gum.   Unique Properties of Xanthan Gum:   Thickening and stabilizing agent: Xanthan gum has exceptional thickening and stabilizing properties, making it an invaluable ingredient in many food products. It adds viscosity, enhances texture, and prevents ingre...