Xanthan Gum is a product of fermentation of Xanthomonas Campestris under special conditions of nutrient medium, pH, O2 – supply and temperature. It is precipitated, dried and milled into white-like or light-yellow fine powder. Popularly used as a replacement of egg for texture, Xanthan Gum increases the viscosity of liquids making it an ideal thickening agent for sauces, dressings, and other frozen foods.

Applications :

• Pharmaceuticals
• Confectionary.
• Fruit Juice & Suspension.

Packages :

• 
• Available in 25kg bags.