Product: Xanthan Gum (Xanthomonas campestris)
Rchem Xanthan Gum is a high-purity, natural polysaccharide produced through the fermentation of the bacterium Xanthomonas campestris. Presented as a white to cream-colored free-flowing powder, this versatile hydrocolloid is renowned as one of the most effective and versatile rheology modifiers available. It is capable of producing high viscosity at low concentrations, stabilizing emulsions and suspensions, and providing exceptional pseudoplastic (shear-thinning) flow properties, making it an indispensable ingredient across the food, cosmetic, and pharmaceutical industries.
Category: powder
Description
Key Features & Benefits:
● Excellent natural thickening agent with high viscosity at low concentrations
● Effective stabilizer for emulsions and suspensions in various formulations
● Clean-label ingredient suitable for organic and natural product formulations
● Improves texture and shelf life in food products
● Enhances viscosity and stability in cosmetic formulations
● Cost-effective alternative to synthetic thickeners and stabilizers
Technical Specifications Table:
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Product Origin
PALM DERIVATIVES STATUS
VEGAN SUITABLE
Chemical Formulae
Frequently Asked Questions:
How do I dissolve Xanthan Gum without forming lumps?
The key is to disperse the powder aggressively to separate the individual particles before they hydrate. This can be achieved by: Dry Blending: Mixing it with other dry ingredients (like sugar or salt) before adding to water. High-Shear Mixing: Adding the powder slowly to the vortex of rapidly agitated water. Using Alcohol/Glycol: Creating a slurry in a non-solvent like glycerin or oil before adding to the water phase.
While both are thickeners, they have different properties. Xanthan Gum is anionic, provides strong pseudoplasticity, and is very stable to acid, heat, and enzymes. Guar Gum is non-ionic, less pseudoplastic, and can break down at low pH or high temperatures. They are often used together for synergistic viscosity.
What is the difference between Xanthan Gum and Guar Gum?
Yes, Xanthan Gum is approved as a safe food additive (E415) by regulatory bodies worldwide, including the FDA and EFSA. It is widely used in a vast array of food products.
Is Xanthan Gum safe for consumption?
In the absence of gluten, which provides structure and elasticity, Xanthan Gum acts as a binder and stabilizer. It mimics some of gluten's properties by trapping air and providing viscosity, which helps improve the texture, volume, and crumb structure of gluten-free bread and cakes.
Why is Xanthan Gum used in gluten-free baking?
Xanthan Gum solutions are typically hazy or opaque, not crystal clear. If optical clarity is a primary requirement, alternative hydrocolloids like certain grades of Carbomer might be more suitable.
