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Xanthan Gum in the Food Industry: Enhancing Texture and Stability

Xanthan Gum is a high molecular weight polysaccharide derived from the bacterium Xanthomonas campestris, produced through a natural, aerobic fermentation process. This process takes place in a sterile environment, ensuring the highest standards of purity and consistency. Once fermentation is complete, the gum is recovered by precipitation with isopropyl alcohol, then dried, milled and packaged under aseptic conditions to maintain quality.
Xanthan Gum is a versatile ingredient, widely used in the dairy industry to prevent separation in products like flavored milk, yogurt (both drinkable and stirred), lassi, milkshakes and buttermilk. It enhances texture, stabilizes emulsions and improves consistency, ensuring a smoother product.
In baked goods, condiments, spreads and dips, it plays a key role in stabilizing cakes, eggless mayonnaise, chocolate spreads, muffins and sauces. Xanthan Gum provides structure and thickness for smooth, spreadable textures.
For the juice industry, Xanthan Gum prevents separation of pulp, colour and flavor, improving consistency and texture. It stabilizes emulsions and offers both cold and heat stability. Additionally, Xanthan Gum is widely used in the meat and plant-based meat industry for sausages, cold cuts, salami and more, enhancing texture and juiciness.
Ideal for use in ice cream, it prevents separation and reduces ice crystal formation, ensuring a creamy and smooth texture. With its high quality and versatility, Marine Hydrocolloids is your trusted source for premium Xanthan Gum.
As the largest manufacturer and exporter of Xanthan Gum, Marine Hydrocolloids offers premium quality Xanthan Gum in bulk quantities, making us the ideal partner for all your food production needs. Our Xanthan Gum is available in both standard and transparent grade, ensuring flexibility for various applications in the food industry.