Xanthan Gum
Manufactured by Danisco
Xanthan gum is an exocellular heteropolysaccharide (EPS) produced by the microorganism xanthomonas campestris by a fermentation process.Xanthan gum is primarily used as a thickener but also known as the most efficient stabiliser for suspensions, emulsions or solid particles in water-based recipes.
Xanthan gum is highly resistance to enzymatic degradation, extremely stable over a wide temperature and pH range and in high concentrations of alcohol, making it suitable for an outstanding range of applications.
Application areas
Xanthan gum is traditionally used in a wide range of applications where it acts as a thickening and stabilising agent. Typical applications in the food industry are:- Dressing and sauces
- Baked goods
- Beverages
- Dairy desserts
- Cream cheese and processed cheese
- Fruit preparations
- Ice cream
Product Line
| Name | Particle Size | Properties |
|---|---|---|
| GRINDSTED®Xanthan 80 | 80 mesh - 180 µm | Standard - Suitable in most conditions |
| GRINDSTED®Xanthan 200 | 200 mesh - 75 µm | Fast hydration, low dispersion - suitable in media with low water content, or sugar |
| GRINDSTED®Xanthan EASY | 20 mesh - 850 µm | Good dispersion - Excellent in pre-blend with salts |
| GRINDSTED®Xanthan SUPRA | 16 mesh - 1180 µm | Very high dispersion, slow hydration, very low dusting |
| GRINDSTED®Xanthan ULTRA | 80 mesh - 180 µm | Fast hydration, good dispersion, low dusting - product of choice in acidic and salted media |
