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 gum’s 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
· 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
o Salad dressings
o Bakery products
o Fruit juices
o Soups
o Ice creams
o Sauces and gravies
o Syrups
o Gluten-free products
o Low-fat foods
· Personal Care Products
o Toothpaste
o Creams
o Lotions
o Shampoo
· Industrial Products
o Fungicides, herbicides and insecticides
o Tile, grout, oven and toilet bowl cleaners
o Paints
o Fluids used in oil drilling
Adhesives like wallpaper glue
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