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Xanthan Gum is a natural polysaccharide fermented from carbohydrates by the bacterium Xanthomonas campestris. It is one of the most efficient and versatile hydrocolloids available, instantly soluble in both hot and cold water to create a robust viscous solution. Its unique rheological properties make it an indispensable ingredient for formulators worldwide.
Function:
1. Xanthan gum is used in baked goods (bread, cakes, etc.) to improve the water retention and softness of baked goods during baking and storage to improve the mouthfeel and extend shelf life of baked goods;
2. Xanthan gum plays a role in tenderizing and improving water retention in meat products;
3. Thickening and stabilizing food structure in frozen foods;
4. adding xanthan gum to the jam can improve the taste and water holding capacity and improve the quality of the product;
5. It can be used as a thickening and suspending effect for beverages, making the mouthfeel smooth and natural.
6. The use of xanthan gum in ice cream and dairy products (combined with guar gum and locust bean gum) can stabilize the product;
7. Compounds such as xanthan gum, carrageenan and locust bean gum are also commonly used in jelly and candy processing.
Application:
1. Food
Sauces and Dressings: Provides adhesion and consistency; prevents phase separation.
Baked Goods: Retains moisture in gluten-free products, improving volume and texture.
Beverages: Suspends fruit pulp in juices and provides mouthfeel in low-sugar beverages.
Dairy Products: Stabilizes ice cream, yogurt, and dairy beverages.
Convenience Foods: Used in instant soups, syrups, and ready-to-eat meals.
2. Cosmetic
Toothpaste: Used as a binder and thickener.
Cream and Lotions: Provides a desirable texture and stabilizes emulsions.
Shampoos and Gels: Enhances viscosity and suspends ingredients.
3. Industrial
Oil and Gas: A key ingredient in drilling fluids for carrying cuttings and controlling viscosity.
Agrochemicals: Thickens pesticides and herbicides, allowing them to adhere better to plants.
Coatings and Ceramics: Used as a rheology modifier.
Water-Based Lubricants: Provides thickening and lubrication properties.
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