Xanthan gum is a high-molecular-weight exopolysaccharide được sản xuất bởi the aerobic fermentation of glucose or sucrose by the bacterium Xanthomonas campestris. It is one of the most versatile and widely used hydrocolloids in the food ngành công nghiệp. Xanthan gum dissolves in both hot and cold water to produce highly pseudoplastic solutions with excellent shear-thinning behavior. This means sản phẩm thicken at rest but flow easily when poured, shaken, or chewed.
Xanthan gum is exceptionally stable across a wide range of nhiệt độs, pH levels, and salt nồng độs. It works synergistically with guar gum and locust bean gum to produce enhanced độ nhớt and elastic gels. The ingredient is essential in gluten-free baking, where it replaces the structural role of gluten in doughs and batters.