Xanthan gum has the highest viscosity of natural gum at low concentrations (less than 0.5%) and is soluble in cold water. The aqueous solution of xanthan gum has a typical pseudoplastic flow, the viscosity drops sharply under high shear, and when the shear force decreases, the viscosity immediately recovers. The viscosity of the xanthan gum aqueous solution is basically constant in a large temperature range. When the temperature of most gums increases by 5°C, the viscosity decreases by about 15%, while xanthan gum only decreases by about 5% in a wide temperature range.
Xanthan gum is also salt-tolerant and will not salt out when heated in the presence of table salt. It has synergistic effect when mixed with locust gum, guar gum and other gums containing galactomannan. For example, the combination with locust gum can significantly thicken, and the combination with guar gum can form a gel.
Xanthan gum can be widely used in thickening agents, emulsifier agents, stabilizers and gel intensifiers. Used in pulp-type beverages, protein beverages, etc., it can increase the richness of the beverage and stabilize the turbidity of each component.
Because xanthan gum has pseudoplasticity, it is used to thicken beverages but won't cause them sticky, and it has good aroma. Using CMC as a colloidal protective agent, combined with xanthan gum can prevent beverages from cohesive. Xanthan gum can also be used in solid powder beverages, the standard dosage is 1%.
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