It is a thickeners, viscosifying agent with super suspension powder used as preservative stabilizer in water based and dry powder formulations. Xanthan Gum is used in a large number of applications as a suspending agent and emulsion stabilizer for sauces and dressings a foam enhancer in some dairy desserts and in bakery and pastry as an improver of doughs volume.
Appearance White to Cream yellowish free powder
Soluble in Water Yes
Packing 25 kg bag or Cartoon
Mesh 200 and 80
It is useful to stabilize ice creams especially in short time, high temperature processes preventing any variation in viscosity. It gives a dry feel and slows melt down in ice creams, sorbets and popsicles.
Adding it to the dough increases yield, gives better/softer texture, improves handling and increases shelf life.
Its ability to act as a thickener proves useful as a process aid during pet food production.
In meat products, it acts as a lubricant and also prevents loss of weight during storage by binding moisture.
It is used as a wet end additive in the papermaking process. It improves sheet formation and physical properties.
It aids in the ore concentration process by depressing gangue material during froth flotation. As a settling agent it improves the settling rate of suspended solids in slimes. It lumps together small particles in slimes resulting in better filtration.
It thickens creams and lotions.
It is added to explosive mixes as its ability to swell and seal out water helps retains the properties of the mix even in wet conditions.
It acts as a stabilizer and is used to control water flow and the flow of drilling mud.