Xanthan gum is a high-viscosity watersoluble microbial exopolysaccharide mainly made from starchiness through specific biological fermentation, refinement, drying and smashing with the help of Xanthomonas.

Xanthan gum is soluble in cold and hot water. Featuring high viscosity, high acid-alkali resistance, salt tolerance and high thermal stability, it is one of the biological gums with the best performance at present. Xanthan gum can be widely applied to food, pharmaceutical, cosmetics and other industries as emulsifier, thickener, suspending agent and stabilizer.

Product Features:

Xanthan gum can be used simultaneously with similar products and reduce the susceptibility to starch retrogradation, with its viscosity, salt tolerance, and water retention basically unaffected within the range of pH values 1 to 12 a wide range of pH

Product applications:

BLG selects excellent bacterial species and carbon sources, organic nitrogen sources as well as a proper amount of trace elements, adopts advanced fermentation and extraction process and strict quality management and develops application solutions of Xanthan gum in fields like dairy drinks, sweet foods, rice and flour products, sauces, meat products, daily chemical and pet foods to meet different demands of customers. 

Seasoning sauces

In salad dressing, it performs very good particle suspension and emulsion stability.
It also performs very well in salty pasted/liquid sauces and can reduce bleeding of pasted sauces

Flour products
Offers a smooth, tender texture
Improves soaking resistance
Reduces the susceptibility of starch retrogradation of noodles in storage

Baking products
It can retain the humidity, increase the softness, improve the taste of baking foods, postpone starch aging and prolong the shelf life of baking foods, it can improve the stability and taste of baking stuffing