Tricalcium Citrate

Deosen's xanthan gum products are a high molecular weight polysaccharide. It is produced through the fermentation of a carbohydrate with Xanthomonas campestris. Xanthan gum could be made from corn, which has a special molecular structure that provides many special characteristics in broad-based applications. It is used as a rheology modifier in aqueous systems, as a stabilizer for emulsions and suspensions, and an emulsifier. Its numerous areas of applications cover a broad xanthan gum market spectrum and range from the food industry to oil well drilling.

Applications of Xanthan Gum

As a stabilizer for emulsions and suspensions, and an emulsifier, Xanthan gum is used in food and beverage including salad dressings, tomato-based products, bakery fillings, chocolate sauces, desserts, mayonnaise, cake mixes, toppings, relish, egg white replacers, ice cream, sorbets, fruit juices, instant drinks, gluten-free bread, cheese, yogurt, margarine, fruit preparations. In addition, Xanthan gum is authorized as a food additive in the European Union (EU), which means that it is safe to eat food with Xanthan gum additives. If you are looking for a xanthan gum stabilizer, thickening agent, thickener, emulsifier xanthan gum, suspending agents, or xanthan gum binding agent, it is your best choice.

In addition, Xanthan gum can also be used in cosmetics, pharmaceuticals, pet food additives, and other technical applications like an oil field, agricultural, textile, paints, etc.

Xanthan gum is a superior microbial polysaccharide that integrates functionalities such as thickening, stabilization, suspension, and emulsification. The double helix structure and high molecular weight of xanthan gum molecules endow it with the following key characteristics:

1. Compared to other polysaccharide solutions, xanthan gum exhibits higher viscosity even at low concentrations.

2. Xanthan gum solutions are resistant to acids, alkalis, and salts, maintaining stability in strongly acidic or alkaline solutions and high-concentration saline environments, which broadens their application scope.

3. The high pseudoplasticity of xanthan gum solution can impart excellent rheological properties to products.

4. Xanthan gum exhibits good thermal stability, maintaining stable performance within the temperature range of -18 to 120°C.

5. The stable double-helix structure of xanthan gum gives it exceptional suspension characteristics.

6. Xanthan gum can synergize with polysaccharide gums such as guar gum and locust bean gum, resulting in a multiplicative increase in viscosity.

7. Xanthan gum also exhibits strong stability under both cold and hot conditions.