Xanthan Gum
Xanthan Gum acts as a hydrophilic colloid (hydrocolloid) to thicken, increase viscosity and stabilize emulsions and other aqueous systems.
Main Benefits:
- Offers large increase in viscosity in a solution with low concentration
- It is soluble in hot or cold water
- Viscosity remains stable at a broad range of temperatures
- Solution viscosity is not affected by pH
- Resistance to enzymatic degradation
- Systems stabilized with Xanthan gum are pseudo-plastic in the presence of shear forces.
- Excellent stability in acid systems
- Xanthan gum solutions are stable and compatible with most salts
- It acts synergically with other gums, such as Guar, carob and some Carrageenan gums
- Sauces and dressings
- Salsa
- Dry Soups
- Beverages
- Canned Foods
- Baking Products
- Cosmetics
- Syrup and pharmaceutical products