Xanthan Gum Cas No: 11138-66-2

Xanthan Gum, a polysaccharide produced through fermentation, is widely used as a thickener, stabilizer, and emulsifier in food and other industries.
Xanthan gum is a polysaccharide, specifically a high molecular weight carbohydrate, that is produced through the fermentation of sugars by the bacterium Xanthomonas campestris. It is a commonly used food additive and thickening agent due to its unique rheological properties.

Xanthan gum has excellent water-holding capacity and forms a viscous gel when dispersed in water. It is stable over a wide range of temperatures and pH levels, making it suitable for a variety of food and industrial applications.

In the food industry, xanthan gum is used as a thickener, stabilizer, and emulsifier. It enhances the texture, mouthfeel, and overall quality of food products such as sauces, dressings, baked goods, dairy products, and beverages. It can also improve the suspension of solid particles in liquids, preventing sedimentation or separation.

Beyond the food industry, xanthan gum finds application in various sectors such as cosmetics, pharmaceuticals, and personal care products, where it acts as a thickener, emulsifier, and stabilizer.