Xanthan Gum FCCIV
Xanthan Gum FCCIV is a food-grade gum derived from the bacterium Xanthomonas campestris. It's a versatile thickening, suspending, and emulsifying agent widely used in the food industry.
Key Properties:
- Appearance: Off-white to pale yellow powder
- Solubility: Soluble in hot and cold water
- Stability: Stable over a wide range of pH and temperatures
- Viscosity: Forms a pseudoplastic solution, meaning its viscosity decreases under shear stress.
Uses in Food Industry:
- Thickener: Increases viscosity in sauces, dressings, and soups.
- Emulsifier: Helps to stabilize emulsions, such as mayonnaise and salad dressings.
- Suspender: Prevents ingredients from settling in products like yogurt and beverages.
- Stabilizer: Improves the texture and stability of frozen desserts, baked goods, and processed meats.
- Dietary fiber: Can be used as a source of dietary fiber.
Benefits of Xanthan Gum:
- Improved texture: Provides a smooth, creamy texture to food products.
- Enhanced stability: Helps to prevent product separation and maintain a consistent appearance.
- Versatility: Can be used in a wide range of food applications.
- Gluten-free: Suitable for individuals with gluten sensitivities or celiac disease.
