Xanthan gum, as a food additive, has been approved by many countries. It plays an important role of thickener, suspending agent, emulsifier, stabilizer, binder in food and beverage industry.
-Food binding agent
Xanthan gum can act as a binder by cross-linking some water-soluble hydrocolloids powder such as sodium alginate, casein, sodium CMC and polyethylene glycol cellulose sodium salt.
-Food emulsion stabilizer
Xanthan gum can adjust the viscosity of mixture in ice cream, and prevent ice crystals formation, ensuring the ice cream smooth and delicate. Xanthan gum improves the freeze-thaw stability, and the cream and water are mixed evenly during melting, no slurry separation phenomenon occurs.