Xanthan gum is a kind of soluble biological fiber, that is, it comes from bio-engineering, with a specific strain of corn starch and other fermentation. Strictly speaking, this kind of fermentation and brewing yoghurt does not have essential difference, pure natural. Xanthan gum is an international set of thickening, suspension, emulsification, stability in one, the best performance of the biological gum. The United States, France, Japan and Britain were the first countries to develop xanthan gum. At present, the world's food-grade xanthan gum about 20,000 tons, 20,000 tons of industrial use. Since the 1980s, the demand of xanthan gum has been increasing at the rate of 10% per year, and its wide application and high price are unmatched by many other microbial polysaccharides.
Xanthan gum features: 1) xanthan gum prominent high viscosity and water-soluble
2) xanthan gum unique pseudoplastic rheological characteristics,
3) xanthan gum excellent temperature, PH stability.
4) satisfactory compatibility of xanthan gum.
5) when Xanthan gum was mixed with other gum such as locust bean gum in proper proportion, it had obvious rheological property. 6) Xanthan gum safety and environmental protection.
