Xanthan gum

CAS No.: 11138-66-2.

Appearance: pale yellow to white powder, odorless or with a slight odor.

. It has obvious thixotropy.

.The temperature change is stable.

. Maintain stability during freezing and thawing

. Provide excellent taste in food

. It is an efficient thickener.

. It can dissolve with high concentration of salt in solution.

. It can effectively stabilize emulsion and foam.

. Maintain stability in alkaline and acidic solutions

. The combination of guar gum or Sophora bean gum can produce significant synergistic effect.

. It can stabilize solid particles or oil bubbles in suspension, and it is an excellent stabilizer.