Xanthan gum

Xanthan gum is a carbohydrate, or more specifically a natural polysaccharide of high molecular weight. The term xanthan gum defines exocellular biopolysaccharide that is produced in a fermentation process of pure cultures by means of the microorganism Xanthomonas campestris
Xanthan gum has excellent qualities as a stabilizer and thickener in aqueous media; For this reason, it is used in the Beverage and Food industry, Cosmetics and in several other areas, including the pharmaceutical industry.

In the Beverage and Food Industry, some of its main applications are:

Beverages: it is used to increase the palatability and, in the cases of fruit juices, to keep the pulp in suspension and prevent it from precipitating.

Baked: its application in these products helps to improve the texture and humidity of the product.

Soups, Sauces and Dressings: helps keep spices in suspension and achieves a more stable and homogeneous product at the time of serving, as well as exposing it to temperature.

Dairy: helps to stabilize the emulsion of the product and helps to avoid the syneresis of it.

Instantaneous products: quickly achieves a good viscosity in both cold and hot water and adds "body" to the product.