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Low-dust xanthan gum is produced by fermented carbohydrates with the presence of Xanthomonas campestris. It is a natural, high molecular weight, a biopolymer that acts as an excellent thickening agent, and suspension agent, stabilizing various food & beverages.
Xanthan gum improves the texture, consistency, flavor, shelf life, and appearance of food & beverages. Furthermore, it stabilizes the food, assisting certain foods to withstand different temperatures and pH levels, preventing foods from separating and allowing them to flow smoothly out from the containers.
1) High viscosity/thickening ability, even in low concentration
2) Unique pseudo plasticity flow to improve mouthfeel and remove the “tacky” feeling of thick solutions, easy and efficient in pump transformation in the production process
3) High-performance suspension-stabilizing to create a harmonious solution
4) Excellent Moisture retention to extend shelf life
5) Stable to high salt, temperature change, broad PH stable
6) Excellent Rheology control, improve food texture
Low-dust xanthan gum is produced by fermented carbohydrates with the presence of Xanthomonas campestris. It is a natural, high molecular weight, a biopolymer that acts as an excellent thickening agent, and suspension agent, stabilizing various food & beverages.
Xanthan gum improves the texture, consistency, flavor, shelf life, and appearance of food & beverages. Furthermore, it stabilizes the food, assisting certain foods to withstand different temperatures and pH levels, preventing foods from separating and allowing them to flow smoothly out from the containers.
1) High viscosity/thickening ability, even in low concentration
2) Unique pseudo plasticity flow to improve mouthfeel and remove the “tacky” feeling of thick solutions, easy and efficient in pump transformation in the production process
3) High-performance suspension-stabilizing to create a harmonious solution
4) Excellent Moisture retention to extend shelf life
5) Stable to high salt, temperature change, broad PH stable
6) Excellent Rheology control, improve food texture
