Xanthan Gum USP

Xanthan gum is a corn polysaccharide and one of the main polymers in the food industry. It is completely soluble in hot or cold water, hydrates quickly once dispersed and facilitates water retention, producing highly viscous solutions at low concentrations. Its solutions exhibit uniform viscosity in temperature ranges from freezing to near boiling, with excellent thermal stability. By eliminating gluten, most foods lose consistency, elasticity and sponginess, properties that can be restored using xanthan gum.