Introduction to Xanthan Gum:
Xanthan Gum is a high molecular weight natural polysaccharide produced through the fermentation of glucose or sucrose by the bacterium Xanthomonas campestris. It functions as an effective thickener, stabilizer, and emulsifier in a wide range of industrial applications.
In the food industry, xanthan gum is commonly used in salad dressings, sauces, beverages, dairy products, ice creams, and gluten-free baking. It also plays an important role in pharmaceutical and cosmetic formulations by enhancing the stability and texture of creams, lotions, gels, and suspensions.
Rayka Tejarat Diba supplies premium-grade industrial xanthan gum with high solubility, excellent viscosity, and consistent quality. Our xanthan gum meets international standards and is suitable for food, pharma, and cosmetic manufacturers.
Physical and Chemical Properties of Xanthan Gum:
| Property | Value / Description |
|---|---|
| Chemical Structure | Polysaccharide (fermented sugar) |
| Appearance | White to light yellow powder |
| Solubility | Soluble in cold and hot water |
| pH (1% solution) | 6.0 to 8.0 |
| Viscosity | High viscosity at low concentration |
| Moisture Content | Max 13% |
Applications of Xanthan Gum:
- Food Industry: Used in salad dressings, beverages, dairy products, ice cream, and gluten-free baking.
- Cosmetics: Enhances the texture and stability of creams, lotions, and gels.
- Pharm
