Xanthan gum, also called xanthan, is a polysaccharide water-soluble gum used for its thickening and stabilizing properties. It is a viscosity builder, humectant and textural enhancer. It binds to more water to create a moister product. Xanthan gum dissolves readily in hot or cold water, provides uniform brine distribution, is stable in acidic and alkaline solutions and has synergistic interactions with other hydrocolloids such as locust bean gum and guar gum.
Xanthan gum creates a pleasant texture in foods and beverages. As an ingredient in beverages, xanthan gum can produce an increase in the viscosity of a liquid. In foods like dressings and sauces, xanthan gum helps to prevent oil separation by stabilizing the emulsion. Xanthan gum as an ingredient in ice cream and other frozen foods, produces desired texture.
- Bakery: Bakery & Pastry (bread type products, cake type products)
- Beverages: xanthan gum can produce an increase in the viscosity of a liquid.
- Convenience Foods: Sauces and Dressings (emulsified sauces, tomato-based sauces, sauces with particles in suspension, dry mix sauces)
- Dairy: Ice Creams and Dairy Products, Powder Products
- Fruits & Vegetables: Fruit Preparations
- Meat & Fish