Xanthan Gum

Product Specification

Feature

Xanthan Gum is a multifunctional hydrocolloid that helps manufacturers control viscosity, suspension, texture and physical stability in many food formulations. Its value comes from its ability to perform several formulation functions rather than simply acting as a conventional thickener. In beverages, it can help maintain a more uniform suspension and contribute to desired mouthfeel when properly formulated. In sauces and dressings, it can support viscosity and help create a stable, consistent texture. In dairy products, ice cream and frozen desserts, it may be used as part of a stabilizer system to support body and texture. It is also relevant to bakery and selected gluten-free formulations where water management and texture are important. For industrial buyers, grade selection is particularly important because viscosity and particle-size characteristics can affect processing behavior and finished-product performance. ZIO can discuss application requirements such as target viscosity, processing temperature, mixing method and product type to help identify a suitable specification. The dry powder form supports convenient storage, weighing and transportation and makes it practical for both small-scale food service and large-scale manufacturing. Xanthan Gum is also useful for distributors because it serves multiple industries and therefore can be stocked as a versatile functional ingredient. OEM/ODM formulation support can be provided when customers need a complete stabilizer system rather than a single hydrocolloid. Final technical parameters, including viscosity, moisture, ash, microbiological limits, mesh size and permitted application levels, should be confirmed from the actual COA and specification. The CAS number is provided for product identification; the molecular structure is polymeric and is not represented by a simple small-molecule formula.