Xanthan Gum
Xanthan gum, also known as xanthan tannin, is an extracellular acidic heteropolysaccharide produced by the fermentation of Xanthomonas bacteria.
Product Details: Xanthan gum, also known as xanthan tannin, is an extracellular acidic heteropolysaccharide produced by the fermentation of Xanthomonas bacteria. The viscosity of xanthan gum solutions does not change significantly with temperature.
While the viscosity changes upon heating, aqueous xanthan gum solutions show almost no viscosity change between 10-80°C, and even low-concentration aqueous solutions maintain a stable high viscosity over a wide temperature range. For example, a 1% xanthan gum solution (containing 1% potassium chloride) shows only a 3% decrease in viscosity when heated from 25°C to 120°C. Main Uses: In industry, it is used as a stabilizer, thickener, and processing aid, suitable for various applications including canned and bottled foods, baked goods, dairy products, frozen foods, salad dressings, beverages, brewing, confectionery, cakes, and accessories. It facilitates flow and pouring during food preparation, is easy to decorate, and reduces energy consumption.
