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Low Dust Xanthan Gum

Low dust xanthan gum is a food additive that is commonly added to foods as a thickener to increase the viscosity of the solution. And as a stabilizer, which performs binding propose.

It is produced through the fermentation of carbohydrates such as corn, using Xanthomonas
campestris. It is safe for use in a wide range of food and beverage products. It is powder or
particle. It is used in beverages, salads, gelatin-free snacks, etc.
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Xanthan Gum LD, Low Dust

Product Description

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.

Unique Properties and Functionality

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