Chemical Formula :
General description :
Xanthan gum is a polysaccharide comprising of Glucose, Mannose and Glucuronic acid molecules. Xanthan gum can be derived from the variety of sources such as Corn, Wheat & Soy. The greater the weight ratio of Xanthan gum added, the thicker the liquid will become. In general 0.2% by weight of Xanthan gum is added and too much of xanthan gum can result in an unpleasant and undesirable slimy texture. Xanthan gum is effectively stable in a wide range of viscosities, temperatures, and pH levels.
Application & Usage:
- Due to the extraordinary properties as stabilizer and thickener it is widely used in the food, and pharmaceutical industry.
- In the bakery industry it is used to increase water binding during baking and storage and to extend shelf life.
- In beverages it effectively suspends insoluble particles for long periods of time.