Xanthan gums
Xanthan gum is a polysaccharide widely used for its unique ability to control the rheological properties of a wide range of food products. Xanthan gum dissolves readily in hot or cold water, provides uniform brine distribution, is stable in acidic and alkaline solutions and has synergistic interactions with other hydrocolloids such as locust bean gum and guar gum.
Xanthan gum was discovered 50 years ago in Illinois (USA). It is a polysaccharide produced as a secondary metabolite by a biotechnological fermentation process, based on the culture, in aerobic conditions, of a micro-organism: Xanthomonas campestris.
Many micro-organisms, bacteria in particular, are capable of metabolizing extra-cellular polysaccharides. However, xanthan is the only bacterial polysaccharide produced industrially on a large scale.
Brands
- Satiaxane™
- Versagum™
Applications |
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Bakery
Beverages Convenience foods
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Dairy
Fruit
Meat |
Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.
