Xanthan gum
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.
Xanthan gum creates a pleasant texture in foods and beverages. In beverages, xanthan gum can produce a large increase in the viscosity of a liquid. In foods like dressings and sauces, xanthan gum helps to prevent oil separation by stabilizing the emulsion and in ice cream and other frozen foods, it produces a desired texture.
Xanthan gum produced by Cargill Texturizing Solutions complies with all legal, religious and safety requirements, and can be supplied and certified free of any genetically modified organism (GMO).
Xanthan Gum Brands
- Satiaxane® Xanthan Gum
Xanthan Gum Applications |
|
|
|
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.
