Xanthan gum is a complex carbohydrate that is obtained through fermentation by bacteria. In the food industry, it is widely applied as a thickener, stabilizer, and emulsifier owing to its specific characteristics.
As a thickener to be incorporated in sauces, gravies and salad dressings to provide a smooth texture.
Used as a thickener in soups, stews, and canned products to aid in preventing the separation of ingredients during heat processing and storage.
Reduces the growth of ice crystals in frozen items such as ice cream and sorbets making them smoother and creamier.
Enhances the shelf life of products such as mayonnaise, salad dressings and sauces by preventing phase separation and ensuring a single phase product.
Plays the role of a binder and strengthens the structure of gluten-free baking and assists in emulating the properties of gluten-containing flours.
Used to prevent solid particles in beer, fruit juices, protein shakes, and nutritional drinks from settling at the bottom of the bottle or a can.
Xanthan gum is usually packaged in bags, jars and bulk packaging to ensure that it is accommodative to user requirements for packaging.