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Xanthan gum is a versatile food additive commonly used as a thickening and stabilizing agent in various food products. Derived from the fermentation of carbohydrates by the bacterium Xanthomonas campestris, it forms a gel-like substance that can increase the viscosity of liquids. With its unique properties, xanthan gum is employed in various foods, with sauces, dressings, dairy products, and gluten-free baked goods.

It helps prevent ingredient separation, enhances texture, and improves shelf life. Additionally, due to its binding and stabilizing capabilities, xanthan gum is utilized in industrial applications such as cosmetics and pharmaceuticals.

What is Xanthan Gum also Known as?

Other Name(s): Bacterial Polysaccharide, Gomme de Sucre de Maïs, Gomme de Xanthane, Gomme Xanthane, Corn Sugar Gum, Goma Xantana, Polysaccharide Bacterien, Polysaccharide de Type Xanthane, Polysaccharide Xanthane, Xanthan, Xanthomonas campestris.

Why is Xanthan Gum Used?

Xanthan gum is a thickening, stabilizing, and emulsifying agent in several industries, including food, cosmetics, and pharmaceuticals. Its ability to create a gel-like consistency when mixed with liquids makes it valuable in enhancing texture, preventing ingredient separation, and improving shelf life in products like sauces, dressings, and baked goods. Xanthan gum’s versatile properties also extend to personal care items and medicines, where it aids in maintaining consistency and stability.

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