Xanthan Gum

CAS NO.: 11138-66-2
Molecular Formula: C35H49O29
Molecular Weight: 933.748
Appearance: Light Yellow Powder
Purity: 99%

Function
1. Thickening Agent:
Increases the viscosity of liquids, enhancing the texture of sauces, soups, and dressings.
2. Stabilizer:
Prevents the separation of ingredients in emulsions (e.g., oil and water), helping maintain a uniform consistency.
3. Emulsifier:
Aids in blending ingredients that typically do not mix well, such as oil and water.
4. Gluten Substitute:
Commonly used in gluten-free products to provide structure and elasticity, mimicking the texture of gluten.
5. Foaming Agent:
Helps stabilize foams in products like whipped toppings.

Applications in Food Products
1. Salad Dressings: Improves texture and stability;
2. Ice Cream: Enhances creaminess and prevents ice crystal formation;
3. Baked Goods: Provides moisture retention and improves shelf life;
4. Sauces and Gravies: Ensures a smooth, thick consistency;

Description About Xanthan Gum
Xanthan gum is a versatile ingredient valued for its thickening and stabilizing properties in various industries, particularly in food production and cosmetics.
As a widely used food additive, xanthan gum has many outstanding characteristics. It is highly water-soluble and has excellent stability, which makes it play an excellent role in various foods. In addition, xanthan gum also exhibits excellent emulsification and thickening properties, which can significantly improve the taste and texture of food. At the same time, it also has excellent film-forming and anti-aging properties, allowing food to maintain a better shelf life. In general, xanthan gum plays an indispensable and important role in food processing due to its unique properties.
In baked foods, xanthan gum can improve its water retention and softness, thereby improving the taste and extending the shelf life. In meat products, it helps tenderize and improve water retention. For frozen foods, xanthan gum can thicken and stabilize the food structure. After adding xanthan gum to jam, the taste and water retention will be improved, thereby improving product quality. In beverages, xanthan gum can play a thickening and suspending role, making the beverage taste smooth and natural in flavor. In addition, it can be used in combination with guar gum, locust bean gum, etc. in ice cream and dairy products to enhance the stability of the products.