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Xanthan gum
Type
Food Additives
Group
Stabilizers
Xanthan gum belongs to the stabilizers group. It is an odorless white or gray powder with a neutral taste. European codification index E-415. Xanthan gum is a polysaccharide secreted by Xanthomonas Campestris microorganisms. It is a hydrophilic colloid and is used to thicken and stabilize various solutions in food production, emulsions, foams and suspensions. Xanthan provides high values ​​of viscosity and pseudoplasticity in the pH range 2 - 12. When interacting with other hydrocolloids (carrageenan, guar gum, carob gum and konjac (cognac) gum) it exhibits synergy - the thickening effect becomes higher than for each of the thickeners separately. Xanthan gum is well soluble in both cold and warm water. The solution is resistant to temperatures ranging from -18°C to 120°C.
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Product application
Xanthan gum is used to stabilize solutions, increase elasticity and viscosity. It is added during the manufacturing of creams, jams, jellies and all kinds of sauces, dairy products (desserts, yogurts, cheeses) and bakery goods. In the meat processing industry, gum is used to retain moisture in sausages, minced meat and canned meat. It is also used to prevent colors from mixing in the production of multicolor ice cream. The moisturizing and water-retaining properties of this substance serve well in the cosmetic industry. Specifically, in the production of gels, creams, lotions, masks, foams, as well as toothpaste and mouthwash. Aside from the food and cosmetics industries, Xanthan gum is commonly used in oil and gas production processes Xanthan gum is a harmless neutral hypoallergenic product.
Standards quality
Compliant with quality standards: FCCIV, Е420
Package
25 kg bags
Keeping
Store in a dry place protected from direct sunlight
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