Xanthan gum

Cas Number : 11138-66-2

We offer both food and industrial grades of Xathan Gum.

In cleaning applications, Xanthan gum is used as a thickening agent helping to improve a formulation’s ability to cling to surfaces. It also acts to maintain the stability of a solution preventing the settling of ingredients over time.

In food applications, Xanthan gum is proven to be one of the most successful hydrocolloids due to its unique functionality:

• In sauces to prevent weeping (syneresis)
• In gluten-free baking, to give the dough or batter a “stickiness” that would otherwise be achieved with the gluten.
• By increasing the viscosity of liquids, Xanthan gum helps to prevent syneresis in gels, keep ice crystals from forming in frozen goods, and help stabilize emulsions and foams. 

Texture Stability

Xanthan Gum helps maintain the thickness and smoothness of sauces at room temperature. It dissolves easily in water, forming a gel-like consistency that’s perfect for thickening without clumping or separating. 

Heat & pH Resistant

Highly resistant to different temperatures and pH levels, meaning your sauces and soups will stay silky smooth, whether they’re hot, cold, or somewhere in between! 

Usage Amount

 Typically, xathan gum is used at concentrations of 0.1–0.5% of the total weight of the liquid. That’s just 1–5 grams per litre of sauce

Frozen and Thawed Stability 

One of the most impressive features of Xanthan Gum is its ability to keep things stable when frozen and then thawed. Unlike other thickeners, Xanthan Gum doesn’t let your sauces break or separate after freezing, making it the perfect choice for products that need to be stored in the freezer. 

Perfect for Frozen Meals 

If you’re making frozen meals or sauces, Xanthan Gum ensures that when you reheat them, the texture stays just as you intended – smooth and creamy without clumps or separation.