Xanthan Gum
Xanthan Gum is a high-molecular weight carbohydrate. It is a polysaccharide industrially produced in a pure culture fermentation by the microorganism Xanthomonas campestris. The microorganism is cultured in a well-aerated medium containing carbohydrates, a source of nitrogen, and appropriate essential trace elements. The Xanthomonas campestris culture is grown in several carefully-controlled successive stages prior to introduction into the final fermentation medium. Following fermentation, the broth is sterilized to prevent bacterial contamination, and xanthan gum is recovered by precipitation with alcohol, drying, and milling.
Xanthan Gum is readily soluble in hot or cold water. The structural rigidity of the Xanthan Gum molecule produces several unusual functional properties such as heat stability, good tolerance for strongly acidic and basic solutions, stable viscosity over a wide temperature range, and resistance to enzymatic degradation. Xanthan Gum is compatible with other plant hydrocolloids as well as carbohydrates and proteins. Generally, Xanthan Gum functions as a hydrophilic colloid to thicken, suspend, and stabilize emulsions and other water-based systems.
There are several grades of Xanthan Gum available. Gumix International’s Xanthan Gum grades are Kosher, Halal, GMO-free, gluten-free, and vegan. Gumix International also supplies certified organic grades. Gumix International’s Xanthan Gum complies with U.S. Pharmacopeia/National Formulary (USP/NF), Food Chemicals Codex (FCC), European Pharmacopeia (EP), British Pharmacopeia (BP), JSSFA, JECFA, and E415 requirements.
Applications
Salad Dressings
Sauces
Gravies
Relishes
Soups
Canned Foods
Frozen Foods
Dry Mixes
Prepared Meals
Beverages
Syrups
Bakery Products
Pharmaceuticals
Nutraceuticals
Cosmetics
Industrial
Applications
Salad Dressings
Sauces
Gravies
Relishes
Soups
Canned Foods
Frozen Foods
Dry Mixes
Prepared Meals
Beverages
Syrups
Bakery Products
Pharmaceuticals
Nutraceuticals
Cosmetics
Industrial