Food-grade xanthan gum powder possesses high viscosity, strong stability, and emulsifying properties, making it a multifunctional thickener and emulsifier with a wide range of applications, bringing convenience and benefits to production in various industries.
High-efficiency thickening: The viscosity of its aqueous solution can reach 100 times that of a gelatin solution of the same concentration; only a small amount is needed to significantly improve the consistency of food.
pH stability: Viscosity remains relatively stable within the pH range of 2–12, especially within the pH range of 3–11, where the change is less than 10%.
Thermal stability: It maintains its performance within a temperature range of -18℃ to 130℃, making it suitable for freezing, baking, and high-temperature sterilization processes.
Resistant to enzymatic hydrolysis: Its double helix structure provides strong resistance to various enzymes such as proteases, amylases, and cellulases.