Description

Xanthan Gum is produced by fermentation, using a pure culture strain of Xanthomonas Campestris with glucose and related chemicals as substrates, followed by purification and recovery with an alcohol solvent. Xanthan Gum consists of repeated pentassaccharide units to form cellulosic backbone through the 1, 4B–D glucosidic linkage and a side chain.

Applications

In foods, xanthan gum is most often found in salad dressings and sauces. Also used in frozen foods and beverages, it helps create the texture in many ice creams. It is also used in gluten-free baking. Xanthan gum helps thicken commercial egg substitutes made from egg whites, to replace the fat and emulsifiers found in yolks.