Xanthan Gum

Xanthan gum is widely used in a variety of foods, mainly including the following aspects:

Baked goods: Xanthan gum in baked goods can increase smoothness, water bonding ability, reduce transportation losses, extend shelf life. It also locks in moisture, preventing baked goods such as bread from losing too much moisture during baking and storage, maintaining their soft taste and extending shelf life.

Beverages: In beverages, the thickening effect of xanthan gum is better than other gums, which can give the drink a silky taste and extend the shelf life of the product. It also prevents the formation of ice crystals and keeps the drink in uniform suspension

Dairy products: Xanthan gum can improve the tenderness, color and flavor of dairy products in dairy products, while improving the water retention of products, improving heat transfer during processing, preventing thermal shock, and controlling ice crystal growth

Meat products: Xanthan gum can increase water binding capacity, reduce water loss, especially in the processing of low-fat meat products can replace fat, improve the texture and taste of meat products.

Confectionery and pastries: Xanthan gum is used in confectionery and pastries to increase its elasticity and smoothness, while acting as a thickener to improve the texture and taste of the product.

Fruit edible coating: Xanthan gum can inhibit the activity of Browning related enzymes in the fruit coating and extend the shelf life of the fruit.

Chocolate: Xanthan gum can replace cocoa butter in chocolate, reducing fat and calories, while increasing the viscosity and stability of chocolate.