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Xanthan Gum Properties
1. Typical rheological properties
2. high viscosity at low concentrations
3. Heat resistance
4. Acid and alkali resistance
5. Resistant to enzymatic degradation
6. Compatibility
7. Solubility
8. Dispersibility
9. Water retention
Uses
1. As emulsion stabiliser and thickener.
2. Widely used in food processing, oil drilling, pesticides, seeds, coating, feed, daily chemical, textile printing and dyeing, paper, tobacco, foundry, fire and many other industries.
3. Used as food additives, also used in oilfield drilling.
4. Biochemical research. Stabiliser and emulsifier for food, non-food and cosmetics.
Applications
(1) Xanthan gum for baked goods (bread, cakes, etc.) can improve the baked goods in the baking and storage period of water retention and fluffiness to improve the taste of baked goods and extend the shelf life;
(2) In meat products, xanthan gum plays a role in tenderising and improving water retention;
(3) Thickening and stabilisation of food structure in frozen food;
(4) Adding xanthan gum in jam can improve the taste and water holding capacity, and improve the quality of the product;
(5) Used in drinks can play a thickening, suspension effect, so that the taste smooth, natural flavour;
(6) in the ice cream and dairy products using xanthan gum (and guar gum, locust bean gum compound use), can make the products stable;
(7) xanthan gum and carrageenan, locust bean gum and other compounding is also commonly used in jelly and candy processing.
Package
25kg/bag
Storage
Sealed package. Store in cool and dry place.
Xanthan Gum Properties
1. Typical rheological properties
2. high viscosity at low concentrations
3. Heat resistance
4. Acid and alkali resistance
5. Resistant to enzymatic degradation
6. Compatibility
7. Solubility
8. Dispersibility
9. Water retention
Uses
1. As emulsion stabiliser and thickener.
2. Widely used in food processing, oil drilling, pesticides, seeds, coating, feed, daily chemical, textile printing and dyeing, paper, tobacco, foundry, fire and many other industries.
3. Used as food additives, also used in oilfield drilling.
4. Biochemical research. Stabiliser and emulsifier for food, non-food and cosmetics.
Applications
(1) Xanthan gum for baked goods (bread, cakes, etc.) can improve the baked goods in the baking and storage period of water retention and fluffiness to improve the taste of baked goods and extend the shelf life;
(2) In meat products, xanthan gum plays a role in tenderising and improving water retention;
(3) Thickening and stabilisation of food structure in frozen food;
(4) Adding xanthan gum in jam can improve the taste and water holding capacity, and improve the quality of the product;
(5) Used in drinks can play a thickening, suspension effect, so that the taste smooth, natural flavour;
(6) in the ice cream and dairy products using xanthan gum (and guar gum, locust bean gum compound use), can make the products stable;
(7) xanthan gum and carrageenan, locust bean gum and other compounding is also commonly used in jelly and candy processing.
Package
25kg/bag
Storage
Sealed package. Store in cool and dry place.
