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Xanthan Gum is a food-grade polysaccharide produced by the fermentation of Xanthomonas campestris. It is a white to pale yellow powder, renowned for its excellent thickening, suspending, emulsifying, and stabilizing properties. Even at low concentrations, it can form a viscous solution, making it a cost-effective ingredient for food, cosmetics, and pharmaceutical industries. It has outstanding thermal and acid-base stability, performing well in both hot and cold formulations. This product is especially critical for gluten-free baking, as it mimics the elasticity of gluten to improve product structure.
Index | Details |
Appearance | White/light yellow powder |
Purity | ≥98% |
Solubility | Water-soluble, forms viscous solution |
Stability | Resistant to heat, acid, and alkali |
Recommended Concentration | 0.1%-2% in different applications |
Shelf Life | 2 years under proper storage |
To avoid clumping, mixxanthan gum with other dry ingredients first, or use a high-shear mixer to disperse it in water evenly.
Add 1 teaspoon of xanthan gum per cup of gluten-free flour, blending it with the flour before adding wet ingredients to improve dough elasticity.
Add it directly to the liquid phase at a concentration of 0.1%-0.5%, and stir continuously until the desired thickness is achieved.
Use it at a concentration of 0.5%-2% to stabilize lotions and creams, ensuring a smooth and spreadable texture.
Our 12,000+ square meters factory is equipped with advanced production lines, ensuring stable supply of high-quality xanthan gum. Our products are exported to more than 120 countries and regions, with certifications such as SGS, HACCP, and ISO to meet regional standards. We provide personalized technical support for different applications, such as gluten-free baking and sauce formulation, to optimize your product formula. We also offer free samples for evaluation, with 3-7 days of lead time for bulk production and cooperation with international logistics for fast shipping.
Xanthan Gum is a food-grade polysaccharide produced by the fermentation of Xanthomonas campestris. It is a white to pale yellow powder, renowned for its excellent thickening, suspending, emulsifying, and stabilizing properties. Even at low concentrations, it can form a viscous solution, making it a cost-effective ingredient for food, cosmetics, and pharmaceutical industries. It has outstanding thermal and acid-base stability, performing well in both hot and cold formulations. This product is especially critical for gluten-free baking, as it mimics the elasticity of gluten to improve product structure.
Index | Details |
Appearance | White/light yellow powder |
Purity | ≥98% |
Solubility | Water-soluble, forms viscous solution |
Stability | Resistant to heat, acid, and alkali |
Recommended Concentration | 0.1%-2% in different applications |
Shelf Life | 2 years under proper storage |
To avoid clumping, mixxanthan gum with other dry ingredients first, or use a high-shear mixer to disperse it in water evenly.
Add 1 teaspoon of xanthan gum per cup of gluten-free flour, blending it with the flour before adding wet ingredients to improve dough elasticity.
Add it directly to the liquid phase at a concentration of 0.1%-0.5%, and stir continuously until the desired thickness is achieved.
Use it at a concentration of 0.5%-2% to stabilize lotions and creams, ensuring a smooth and spreadable texture.
Our 12,000+ square meters factory is equipped with advanced production lines, ensuring stable supply of high-quality xanthan gum. Our products are exported to more than 120 countries and regions, with certifications such as SGS, HACCP, and ISO to meet regional standards. We provide personalized technical support for different applications, such as gluten-free baking and sauce formulation, to optimize your product formula. We also offer free samples for evaluation, with 3-7 days of lead time for bulk production and cooperation with international logistics for fast shipping.
