Xanthan Gum is a high molecular weight polysaccharide, produced through the fermentation of carbohydrates such as corn, using a microbe called xanthomonas campestris. Xanthan gum’s unique molecular structure imparts special functional characteristics in aqueous systems, such as stabilizing and thickening, suspending, rheology modification, bonding and foam enhancement. Xanthan gum is a widely used GRAS food ingredient, with proven functionality and safety in a wide range of food and beverage products, offering these characteristics: 

Hot and cold water solubility

High viscosity at low concentrations

Pseudoplastic rheological flow viscosity recovery after shear ceases

Emulsion stabilization

pH stability over a broad range

Stability in high-salt systems

Stability in wide temperature range

Freeze/thaw stability

Compatibility with other gums

Xanthan Gum also ensures exceptionally consistent quality and functionality and is available in a full range of mesh sizes, viscosities, and packaging.