also known as xanthan gum and xanthan gum, is an extracellular acidic heteropolysaccharide produced by the fermentation of Xanthomonas

The viscosity of xanthan gum solution will not change greatly with changes in temperature.
The viscosity will change when heated, but the aqueous solution of xanthan gum has almost no viscosity between 10-80℃.changes, even low-concentration aqueous solutions still show stable high viscosity over a wide temperature range
Spend. 1% xanthan gum solution (containing 1% potassium chloride) is heated from 25℃ to 120℃. Its viscosity only decreases3%.

Main uses: Used in industry as stabilizers, thickeners and processing aids for various purposes, includingMake canned and bottled foods, bakery foods, dairy products, frozen foods, salad dressings,Beverages, brewing, candies, cakes and accessories, etc. Easy to flow and pour when making food Pour, easy to pipe, reduce energy consumption.