Xanthan gum, also known as xanthan gum, is a microbial extracellular substance with a wide range of functions produced by Xanthomnas campestris through fermentation engineering using carbohydrates as the main raw material (such as corn starch). polysaccharide. It has unique rheology, good water solubility, stability to heat and acid and alkali, and good compatibility with a variety of salts. It can be widely used as a thickener, suspending agent, emulsifier, and stabilizer. It is used in more than 20 industries such as food, petroleum, and medicine. It is currently the largest production scale and extremely versatile microbial polysaccharide in the world.
Xanthan gum is added to many foods as a stabilizer, emulsifier, suspending agent, thickener and processing aid. Xanthan gum can control the rheology, structure, flavor and appearance of products, and its pseudoplasticity can ensure a good taste. Therefore, it is widely used in salad dressings, bread, dairy products, frozen foods, beverages, condiments, brewing, In sweets, pastries, soups and canned foods. In recent years, people in more developed countries often worry that the caloric value in food is too high and will make them fat. Xanthan gum dispels this concern because it cannot be directly degraded by the human body.
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