Xanthan Gum
Xanthan Gum is a versatile, high-performance polysaccharide used as a thickening, stabilising, and suspending agent across a wide range of food, beverage, and industrial applications. It delivers excellent viscosity control and stability, even in challenging processing conditions.
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What is Xanthan Gum
Xanthan Gum is a naturally derived hydrocolloid produced through fermentation. Known for its exceptional stabilising and thickening properties, it is widely used to improve texture, consistency, and shelf life. It performs effectively across a broad range of temperatures, pH levels, and shear conditions, making it highly reliable in both simple and complex formulations.
One of its key benefits is its ability to create high viscosity at low concentrations, enabling cost-efficient formulation without compromising performance. Additionally, Xanthan Gum exhibits strong water-binding capabilities and excellent suspension properties, helping to keep ingredients evenly dispersed. It is also compatible with many other stabilisers and gums, allowing formulators to achieve tailored textures and functionality in finished products.
- Vegan
- Gluten-Free
- Stabiliser
- Halal
- Kosher
- Thickener
- Hydrocolloid
- Clean Label
- Emulsifier
- Texture Solution
Applications & Functionalities
Xanthan Gum is used extensively for its thickening, stabilising, emulsifying, and suspension-enhancing properties. It improves mouthfeel in food products, prevents ingredient separation in sauces and beverages, and enhances freeze-thaw stability in frozen applications. In gluten-free formulations, it plays a crucial role in mimicking the structure and elasticity typically provided by gluten. It also provides excellent stability under heat and varying pH conditions, making it suitable for both acidic and high-temperature processed products. Its shear-thinning behaviour allows easy pouring while maintaining thickness at rest, which is highly beneficial in dressings, sauces, and industrial fluids.
Xanthan Gum is used extensively for its thickening, stabilising, emulsifying, and suspension-enhancing properties. It improves mouthfeel in food products, prevents ingredient separation in sauces and beverages, and enhances freeze-thaw stability in frozen applications. In gluten-free formulations, it plays a crucial role in mimicking the structure and elasticity typically provided by gluten. It also provides excellent stability under heat and varying pH conditions, making it suitable for both acidic and high-temperature processed products. Its shear-thinning behaviour allows easy pouring while maintaining thickness at rest, which is highly beneficial in dressings, sauces, and industrial fluids.
Common applications include:
- Sauces and dressings
- bakery and gluten-free products
- dairy and plant-based alternatives
- beverages
- ready meals
- soups
- personal care formulations
- industrial fluids.
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