Xanthan gum

Xanthan gum can be used as a thickener, suspending agent, emulsifier, stabilizer, and can be widely used in more than 20 industries 

such as food, petroleum, and medicine, including the production of canned and bottled food, baked goods, dairy products, frozen food, 

salad seasoning, beverages, brewing products, candies, pastry decoration accessories, and so on. 

It is currently the largest and most widely used microbial polysaccharide produced in the world.

Xanthan gum is a light yellow to white flowable powder with a slight odor. Easy to dissolve in cold and hot water, neutral solution, 

resistant to freezing and thawing, insoluble in ethanol. Disperse and emulsify in water to form a stable hydrophilic viscous colloid.

In terms of food, many foods add xanthan gum as a stabilizer, emulsifier, suspending agent, thickener, and processing aid. 

Xanthan gum can control the rheological properties, structure, flavor, and appearance of products, and its pseudoplasticity can ensure good taste. 

Therefore, it is widely used in salad dressings, bread, dairy products, frozen foods, beverages, seasonings, brewing, candies, pastries, soups, and canned foods.

In terms of daily chemical industry: Xanthan gum molecules contain a large number of hydrophilic groups, 

making it a good surfactant with antioxidant and anti-aging effects. 

Therefore, almost the vast majority of high-end cosmetics use Xanthan gum as its main functional component.

In terms of medicine:  Xanthan gum is a functional component in the currently popular microcapsule drug capsules internationally, 

playing an important role in controlling drug release

Industrial and agricultural applications: In the petroleum industry, due to its strong pseudoplasticity, a low concentration of 

xanthan gum (0.5%) aqueous solution can maintain the viscosity of the drilling fluid and control its rheological properties. 

Therefore, the viscosity is extremely low in the high-speed rotating drill bit, saving power