Xanthan Gum is produced by fermentation of carbohydrate with Xanthomonas campestris. It is used as stabilizer and thickener, suspending agent, bodying agent or foam enhancer in various applications like food, petfood, personnel care, pharmaceutical & industrial field, etc.
Used as thickening (high viscosity at low concentration), excellent suspension (for insoluble solids and oil droplets) , emulsion stabilization and rheology control (viscosity recovery after shear stopped) for food industry.
Provide high viscosity in sauces and gravies in various pH condition, and enhance flavor release and improve mouthfeel
Provide good mouthfeel to the bottle and dry-mix drink, along with rapid viscosity development, and it uniformly suspends fruit pulp in prepared drinks to improve product appearance and texture on beverage industry.
To bakery and pie fillings improves texture and flavor release, and extended shelf stability, freeze-thaw stability and syneresis control.