Xanthan gum is a high-viscosity water-soluble microbe extracellular polysaccharide produced by cabbage black rot the bacterium xanthomonas campestris with carbohydrate as the main raw material by aerobic fermentation biology engineering technology. Xanthan gum has unique rheological property, good water-solubility, high stability against hot temperature, acid and alkali, and compatibility with many kinds of salts. It is one of the best biogum currently known.

Properties
Xanthan gum is white or light beige powder, tasteless, odorless, nontoxic, soluble in water and is safe to eat. It is the most superior biogum integrating thickening, suspending, emulsifying and stabilizing properties.
It has unique physicochemical properties. It is of particular shear thinning, good thickening and suspending properties, perfect emulsion stability, high stability against acid, alkali, hot temperature and repeated freezing and thawing.

Applications
For its unique properties, xanthan gum has wide applications in food, petroleum, medicine, commodity chemicals and other field. It has higher commercialization and wider applications than any other microbial polysaccharide.
Xanthan gum is widely used in many kinds of food for its good emulsion stability, temperature stability, compatibility with other ingredients in food and rheological property. It can improve the thermostability of dairy products and enhance the shape keeping capacity of cream. It can make drinks taste deliciously and daintily and prolong the suspending time of fruit juice. It can stabilize frozen foods by combining free water and control the growth speed of ice crystals to make ideal texture. It can make meat products have strong water holding capacity and high yield ratio, prevent starch activity in cold storage and prolong shelf life. For bakery food, xanthan gum is used to improve the water holding capacity, enhance the smoothness and softness and combine with starch to prevent aging.
It plays an important role in oil production. Since xanthan gum has better tackifying property, thickening property, salt resistance and dirt-proof than other polymers, it has obvious effects in accelerating drilling speed, preventing the oil well from collapsing, protecting oil-gas field, avoiding blowout and greatly enhancing oil recovery.
It can be used as emulsion stabilizer of emulsion and suspension in medicine production to make the medicament uniform.
In agriculture, xanthan gum is used as stabilizer and suspending agent of farm chemical emulsion to control the size of micro-droplet in spraying and prevent drifting, make the medicine adhere to the leaves of plants and prolong the contact time between medicine and farm crops.

Prospects
In recent 30 years, the demand for xanthan gum is increasing year by year. Xanthan gum has become the microbial polysaccharide that has the largest production scale and wider applications in the world. There are huge potential markets both home and abroad. Xanthan gum has a very attractive prospect.

South Fujian Agar Co., Ltd. is a major xanthan gum manufacturer in China. We have excellent technical team and import advanced production equipment from Japan and America so as to make our xanthan gum reach European standards. Besides, we strictly control each production process and the production cost to provide high quality and low-priced products for customers. We welcome you to purchase our food hydrocolloids!