Xanthan Gum Is made from starch, and is a high molecular weight polysaccharide produced by fermentation with Xanthomonas Campestris under the conditions of special nutrient medium, pH, O2 � supply and temperature, then precipitated, dried and milled into white-like or light-yellow free-flowing powder. Xanthan gum can be widely used in more than twenty industrial fields, such as food, pharmaceutical, fine chemical, agriculture, oil drilling and exploitation and so on. Compared with other kinds of colloids, xanthan gum has many advantages. Outstanding viscosity-enhancing property and solubility in water. Unique pseudo-plasticity rheological property of xanthan gum makes it high-efficient emulsifier and stabilizer. Excellent stability to large range of temperature and pH change. Satisfying compatibility with acid, alkaline, brine, enzyme, surface active agent, antiseptic, oxidant and other thickeners. Perfect synergistic action when blended with guar gum, locust been gum and other colloids. Applications Xanthan gum can be widely used as saltacid resistant thickener, high efficient suspension agent and emulsifier, high viscosity filling agent in various food and beverage. It can not only enhance the performance of water-keeping and shape-keeping, but also improve the freezethaw stability and mouth-feeling of food and beverage products. Xanthan gum can also extend the shelf life of products, simplifying the filling and sterilization during the course of production. Food Grade Xanthan Gum Food Grade Xanthan Gum can be widely used.

Xanthan Gum Is made from starch, and is a high molecular weight polysaccharide produced by fermentation with Xanthomonas Campestris under the conditions of special nutrient medium, pH, O2 � supply and temperature, then precipitated, dried and milled into white-like or light-yellow free-flowing powder. Xanthan gum can be widely used in more than twenty industrial fields, such as food, pharmaceutical, fine chemical, agriculture, oil drilling and exploitation and so on. Compared with other kinds of colloids, xanthan gum has many advantages. Outstanding viscosity-enhancing property and solubility in water. Unique pseudo-plasticity rheological property of xanthan gum makes it high-efficient emulsifier and stabilizer. Excellent stability to large range of temperature and pH change. Satisfying compatibility with acid, alkaline, brine, enzyme, surface active agent, antiseptic, oxidant and other thickeners. Perfect synergistic action when blended with guar gum, locust been gum and other colloids. Applications Xanthan gum can be widely used as saltacid resistant thickener, high efficient suspension agent and emulsifier, high viscosity filling agent in various food and beverage. It can not only enhance the performance of water-keeping and shape-keeping, but also improve the freezethaw stability and mouth-feeling of food and beverage products. Xanthan gum can also extend the shelf life of products, simplifying the filling and sterilization during the course of production. Food Grade Xanthan Gum Food Grade Xanthan Gum can be widely used.