Xanthan gum is a versatile food additive that is commonly used as a thickening and stabilizing agent. It is produced by fermenting the bacteria Xanthomonas campestris with a sugar source such as corn starch. The resulting polysaccharide is then dried and ground into a fine powder.

One of the key features of xanthan gum is its high viscosity and water solubility. Even at low concentrations, it can significantly increase the thickness of liquids. Additionally, it has unique pseudoplastic rheological properties, meaning that its viscosity changes in response to applied mechanical force. This makes it an effective emulsion stabilizer.

Xanthan gum also has excellent temperature and pH stability. It can maintain its thickening properties over a wide range of temperatures (-18-120 ℃) and pH levels (2-12). This makes it a reliable thickening agent in many different food applications.

Another advantage of xanthan gum is its compatibility with other ingredients. It can be combined with acids, bases, salts, enzymes, surfactants, preservatives, oxidizers and other thickeners without losing its rheological properties. In fact, when combined with certain other gums such as locust bean gum in the right proportions, it can exhibit even more pronounced thickening effects.

Overall, xanthan gum is a safe and environmentally friendly food additive that offers many benefits in terms of thickening and stabilizing food products.

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