Xanthan Gum By Marine Hydrocolloids

Xanthan Gum is a product of fermentation of Xanthomonas Campestris under special conditions of nutrient medium, pH, O2 supply and temperature. It is precipitated, dried and milled into white-like or light-yellow fine powder. Popularly used as a replacement of egg for texture, Xanthan Gum increases the viscosity of liquids making it an ideal thickening agent for sauces, dressings and other frozen foods.

Properties of Xanthan Gum

Unique pseudo-plasticity rheological property.
High suspending effect on insoluble solids and oil droplets.
Low concentration and high viscosity.
Molecular structure remains unchanged under circumstance of high shear.
It is also used as an emulsifier in the cosmetic industry and for suspensions in the pharmaceutical industries.