Introduction

Xanthan gum is a popular food thickening and stabilizing agent widely used in the food industry. It is produced through the fermentation of sugars by the bacterium *Xanthomonas campestris*. Xanthan gum is known for its unique ability to improve the texture and stability of a variety of food products.

Properties:

- Thickening: Xanthan gum is an effective thickener, capable of increasing the viscosity of liquids at relatively low concentrations.

- Stability: It remains stable under a wide range of temperatures and pH levels, making it suitable for various food applications.

- Suspension: Xanthan gum helps keep solid particles suspended in liquids, preventing separation and settling.

- Texture Enhancement: It improves the texture and mouthfeel of products, contributing to a more desirable eating experience.

Applications:

Xanthan gum is used in a variety of food and beverage products, including:

- Salad dressings and sauces

- Soups and gravies

- Dairy products such as yogurt and ice cream

- Gluten-free baked goods to improve texture

- Beverages, including smoothies and fruit juices

Benefits:

- Gluten-Free: Xanthan gum is often used in gluten-free recipes to mimic the texture provided by gluten, helping to improve the structure and elasticity of baked goods.

- Stabilization: It prevents the separation of ingredients in emulsions (such as oil and water) and helps maintain product consistency over time.

- Low-Calorie: As a thickening agent, xanthan gum can help reduce the amount of calories in a product by minimizing the need for fats and sugars.

Specification