Xanthan gum quality food grade 80 mesh 200 mesh

Xanthan gum (transliterated as Sanxian gum), commonly known as corn sugar gum, Han sun gum, is a type of sugar, produced by the fermentation of Xanthomonas canola complex polysaccharide body, usually made from corn starch. Xanthan gum is a white or light yellow powder, with excellent thickening, suspension, emulsification and water solubility, and has good thermal, acid-base stability, mostly used in food processing thickener, emulsifying stabilizer. Xanthan gum soluble in cold, hot water, neutral solution, resistant to freezing and thawing. Xanthan gum is dispersed with water and emulsified into a stable hydrophilic viscous colloid. According to the provisions of the "Health Standard for the use of Food Additives" (GB2760-1996) : Xanthan gum can be used for beverages; Breads, dairy products, meat products, jams, jellies, fancy sauces, noodles, pastries, biscuits, shortening, instant coffee, fish products, ice cream, popsicles, ice cream. Xanthan gum is widely used in food industry as thickener, emulsifier and molding agent.
Applications:
(1) Xanthan gum used in baked goods (bread, cake, etc.) can improve the water retention and fluffiness of baked goods during baking and storage to improve the taste of baked goods and extend the shelf life; (2) In meat products, xanthine gum plays a role in tenderizing and improving water retention; (3) It has the effect of thickening and stabilizing the food structure in frozen food; (4) Adding xanthan gum to jam can improve the taste and water retention and improve the quality of the product; (5) Used in beverages can play a thickening, suspension role, make the taste smooth, natural flavor; (6) The use of xanthan gum in ice cream and dairy products (combined with guar gum and locust bean gum) can make the product stable; (7) The combination of xanthan gum with carrageenan and locust bean gum is also commonly used in jelly and candy processing.
Suspension and emulsification: Xanthan gum has a good suspension effect on insoluble solids and oil droplets. Xanthan colloidal molecules can form superbinding ribbon helical copolymers, forming a fragile glue-like network structure, so it can support the form of solid particles, droplets and bubbles, showing strong emulsifying stability and high suspension capacity.
Water solubility: Xanthan gum can be quickly dissolved in water and has good water solubility. Especially in cold water can also be dissolved, can save complicated processing process, easy to use. However, because it has a strong hydrophilicity, if the water is added directly and the mixing is not sufficient, the outer layer absorbs water and expands into micelles, which will prevent the water from entering the inner layer, thus affecting the play of the role, so attention must be paid to the correct use. Xanthan gum dry powder or salt, sugar and other dry powder accessories mix well, slowly add to the stirring water feed, make a solution for use.
Thickening: Xanthan gum solution has the characteristics of low concentration and high viscosity (the viscosity of 1% aqueous solution is equivalent to 100 times that of gelatin), and is an efficient thickener