Functional colloids for natural fermentation, thickening, suspension and food texture improvement
Functional colloids for natural fermentation, thickening, suspension and food texture improvement
Xanthan gum is a microbial polysaccharide produced by fermentation. It dissolves readily in water and provides thickening, suspension, emulsification, and stability across a broad range of temperature, pH, and salt conditions. Its pseudoplastic rheology improves processing, texture, and storage stability in sauces, beverages, bakery, meat products, and supplements.
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As a highly efficient thickener and stabilizer, it can significantly increase the viscosity of the system at low concentrations, effectively preventing particle settlement and oil-water separation. It is widely used in beverages, sauces, dairy products and condiments.
It has excellent suspension ability and emulsification stability, and can evenly disperse insoluble solid particles and oils, ensuring uniform product texture and extending shelf life.
Produced through microbial fermentation process, it is a food colloid of natural origin and conforms to the clean label trend.
It remains stable within the pH range of 1 to 13, is resistant to high temperatures, salts, and acids, and has a synergistic effect with various colloids (such as guar gum, locust bean gum) to improve thickening and gelling properties.
