Gusi Xanthan

Xanthan gum, also known as corn sugar gum or Han Sheng gum, is a versatile polysaccharide produced by the fermentation of Xanthomonas campestris using corn starch. It is widely used in the food industry for its exceptional thickening, suspending, emulsifying, and water-soluble properties. Available as a white or light yellow powder, Xanthan gum provides excellent performance in various food applications, such as beverages, dairy products, Barangan bakar, sauces, and ice cream.

Key Benefits of Xanthan Gum:

1. Superior Suspension & Emulsification
   Xanthan gum effectively suspends insoluble solids and oil droplets, providing strong emulsifying stability and superior suspension in food and beverages. Its unique spiral conformation supports solid particles, liquid droplets, and gas bubbles, ensuring long-lasting emulsification and suspension.
2. Excellent Water Solubility
   Easily dissolves in both cold and hot water, Xanthan gum offers excellent solubility, making it a convenient ingredient for food manufacturers. However, to avoid clumping, it is best mixed with dry powders like salt or sugar before slowly adding to water.
3. Highly Effective Thickener
   Xanthan gum is a powerful thickening agent, with a 1% solution exhibiting viscosity 100 times that of gelatin. It is ideal for creating thick textures in various food products like sauces, dressings, and dairy products.
4. Thixotropic Properties
   Xanthan gum shows high viscosity under low shear conditions, which decreases under high shear but returns to its original viscosity once the shear force is removed. This thixotropic behavior is ideal for stabilizing suspensions and emulsions, ensuring smooth consistency in food and beverages.
5. Heat Stability
   Xanthan gum maintains stable viscosity across a broad temperature range (10-80°C), making it ideal for food processing that involves heating. Unlike other polysaccharides, it shows minimal viscosity loss even when heated to temperatures as high as 120°C.
6. Acid & Alkali Resistance
   Xanthan gum is highly stable in acidic and alkaline environments, maintaining viscosity at pH levels between 5 and 10. It can dissolve in various acid solutions, such as sulfuric acid, nitric acid, acetic acid, hydrochloric acid, and phosphoric acid, without compromising quality.
7. Salt Tolerance
   Xanthan gum is stable in high-salt concentrations, maintaining its solubility and viscosity even in saturated salt solutions. It works well in products like salad dressings, sauces, and beverages that contain high salt content.
8. Enzyme Resistance
   Xanthan gum’s double helix structure makes it resistant to enzymatic degradation, ensuring it retains its functional properties even in the presence of enzymes like proteases, amylases, and cellulases.

Applications of Xanthan Gum in Food Industry:

Xanthan gum is a highly effective food thickener, pengemulsi, and stabilizer used in a wide range of products such as:

• Minuman
• Produk tenusu
• Baked Goods
• Meat Products
• Jams & Jellies
• sos & Dressings
• Ice Cream & Frozen Desserts
• Protein Bars & Suplemen Pemakanan

Why Choose Xanthan Gum for Your Food Products?

• Versatile & Effective: Works in various food formulations, enhancing texture and consistency.
• Stabilizes Suspensions & Emulsions: Perfect for maintaining uniformity in food products.
• Heat, Acid, & Alkali Stable: Can withstand a wide range of processing conditions without losing effectiveness.

Contact us today to learn more about how our high-quality Gusi Xanthan can improve your food products.