Views: 23 Author: Kevin Publish Time: 2021-10-05 Origin: Qingdao Unionchem Co., Ltd.
With the global xanthan gum market projected to reach USD 1.16 billion by 2033 (CAGR 6.1%), this microbial polysaccharide has become indispensable in modern food processing. As a leading Chinese manufacturer with ISO 9001, FDA GRAS, and HALAL certifications, Qingdao Unionchem delivers 8,000 MT annually of high-purity xanthan gum, trusted by Nestlé, Danone, and Coca-Cola for its unparalleled functionality and clean label compliance.
1. Viscosity Control & Rheology Modulation
Shear-Thinning Behavior: Creates creamy textures at rest while thinning under shear (pumping/stirring), ideal for sauces and dressings (0.2% dosage) .
Temperature Stability: Maintains viscosity across -18°C (frozen desserts) to 121°C (retorted sauces) .
2. Emulsion & Suspension Stability
Oil-in-Water Systems: Stabilizes salad dressings for 6+ months without phase separation (Case Study: Italian Dressing Manufacturer, 2024).
Particle Suspension: Prevents pulp settling in fruit juices (0.1% addition) and cocoa sedimentation in chocolate milk.
3. Water Retention & Shelf-Life Extension
Bakery Applications: 0.2% addition reduces bread staling by 30% and increases moisture retention by 25% (Texture Analyzer data).
Meat Products: Reduces cooking loss in ham from 12% to 5% at 0.3% dosage.
4. Clean Label Compliance
Fermented from non-GMO corn starch, compliant with EU Regulation (EC) 1333/2008 and USDA Organic standards, supporting "natural," "gluten-free," and "vegan" claims .
5. Cost Efficiency
Low usage level (0.05-0.5%) delivers optimal results, reducing raw material costs by 20% vs. gum arabic .
Parameter | Unionchem Standard | Industry Benchmark |
Viscosity (1% KCl) | 1400–1600 cps (±50 cps) | 1200–1600 cps |
Pyruvic Acid | ≥1.8% | ≥1.5% |
Heavy Metals | Pb<2ppm, As<3ppm | ≤20ppm |
Microbial Count | ≤1000 CFU/g | ≤2000 CFU/g |
Fruit Juices: 0.08% xanthan gum + 0.05% pectin prevents pulp settling for 12 months (Case Study: Brazilian Juice Producer, 2024).
Plant-Based Milks: 0.1% dosage achieves 3-month stability in almond milk without gums separation .
Yogurt: 0.05% addition reduces whey separation by 45% during cold storage .
Ice Cream: Controls ice crystal growth at 0.15% dosage, improving melt resistance by 50% .
Ketchup: 0.3% xanthan gum achieves 3000–4000 cps viscosity with excellent cling to fries .
Low-Oil Dressings: Creates creamy texture with 50% less oil using 0.4% xanthan gum .
Gluten-Free Bread: 0.5% xanthan gum + 0.3% guar gum mimics gluten texture, achieving 90% consumer acceptance .
Frostings: 0.2% addition prevents sugar crystallization and water migration .
Vertical Integration: In-house fermentation (Xanthomonas campestris) to finished product, ensuring traceability.
Customization: Tailored viscosity grades (500–2000 cps) and particle sizes (80–200 mesh).
Global Logistics: 7-day delivery to Rotterdam/Houston ports with 25kg waterproof packaging.
Gain access to:
✅ Free sample with COA
✅ Formulation guides for 20+ applications
✅ Bulk pricing (MOQ 500kg)
Contact us today:
Email: sales@unionchem.com.cn
Phone: +86-13953383796
Website: www.unionchem.com.cn
"Trusted by 100+ food manufacturers—where science meets taste."
Certifications: ISO 9001, FDA GRAS, HALAL, KOSHER
Production Capacity: 8,000 MT/year
Lead Time: 7–10 days to major ports
+86 533 7220272
+86-13953383796
1501699975
Ding-guang-zhuang Village West, Linzi Zibo, Shandong, China
