Xanthan gum

                                   
Xanthan gum is a microbial extracellular polysaccharide with a wide range of functions, produced by Xanthomonas campestris using carbohydrates as the main raw material (such as corn starch) through fermentation engineering. It has unique rheology, good water solubility, stability to heat, acid and alkali, and good compatibility with a variety of salts.

Xanthan gum is added to many foods as stabilizers, emulsifiers, suspending agents, thickeners and processing aids. Xanthan gum can control the rheology, structure, flavor and appearance of the product, and its pseudoplasticity can ensure a good taste, so it is widely used in salad dressings, bread, dairy products, frozen foods, beverages, condiments, brewing, Confectionery, cakes, soups and canned foods. In recent years, people in more developed countries are often worried that the calorific value of food is too high and make themselves fat. Xanthan gum dispels people's worries because it cannot be directly degraded by the human body.