Xanthan Gum
Xanthan gum is a polysaccharide produced through fermentation by the bacterium Xanthomonas campestris. It is widely used as a thickening and stabilizing agent in food, pharmaceutical, and industrial applications due to its unique rheological properties.
Xanthan gum is a fine, white to cream-colored powder derived from the fermentation of carbohydrates, typically from sources like corn, wheat, or soy. In India, xanthan gum is manufactured in facilities that adhere to stringent quality standards to ensure purity and safety. The production process involves fermenting glucose or sucrose with Xanthomonas campestris bacteria, followed by purification and drying to obtain the final product.
Indian xanthan gum production focuses on maintaining consistent viscosity, solubility, and stability in various conditions, making it suitable for a wide range of applications. It is known for its ability to thicken liquids, improve texture, and prevent ingredient separation in food products such as sauces, dressings, dairy alternatives, and gluten-free baked goods. Xanthan gum is also used in pharmaceutical formulations for its emulsifying and suspending properties