Xanthan Gum

Xanthan gum, which is widely used in food applications, is a heteropolysaccharide produced by immersion aerobic fermentation using a bacterium called Xanthomonas campestris, and carbohydrate, a suitable nitrogen source, potassium phosphate and other trace elements constitute the sterile fermentation medium.

Usage areas

• Forming Visible Clear Solutions Even at High Concentrations,

• Dissolving in Both Hot and Cold Water,
• Minimum Change in Viscosity of Solutions Created by Xanthan at Wide Temperature Ranges,
• Solubility and Stability in Both Acidic and Alkaline Solutions, • Stability in Solutions with High Salt Concentration, • Providing Stability After Freezing/Thawing Stages,
• Being an Extremely Effective Emulsion Stabilizer,
• Excellent Mouth Taste,
• Tomato Paste And Salad Dressings,
• Bakery and Pastry Products,
• Meat products,
• Beverages,
• Fruit Preparations,
• Powder Products Are Included.