Xanthan Gum Production Solution
Xanthan Gum is a natural high-molecular-weight polysaccharide produced by the fermentation of Xanthomonas campestris. Due to its excellent thickening, suspending, and stabilizing properties, it is widely used in industries such as food, pharmaceuticals, cosmetics, and petroleum.
We provide a full set of services from design (process, civil, electrical), manufacturing, installation, commissioning to after-sales service; accurate 3D design, constructing 3D solid model, showing every detail of the project intuitively, accurately ; advanced automatic control system, ensuring the automatic and smooth operation of the entire production line.
Xanthan Gum Process Description
Starch
Xanthan Gum
Functions of Xanthan Gum
Thickening Effect
Even at low concentrations, it significantly increases liquid viscosity, forming a stable colloidal structure, suitable for adjusting the texture of food and industrial products.
Suspension and Stabilization
Effectively suspends solid particles (e.g., fruit particles, spices), prevents sedimentation, and extends product shelf life, commonly used in beverages and sauces.
Resistance to Extreme Conditions
Maintains stability in high temperatures, strong acid/alkali, and high-salt environments, ideal for canned foods, acidic beverages, and industrial applications (e.g., oil well drilling fluids).
Pseudoplasticity (Shear Thinning)
Viscosity decreases during stirring or pouring and recovers when at rest, improving product flowability (e.g., salad dressings are easy to pour but remain stable without layering when at rest).
Synergistic Enhancement
When combined with guar gum, locust bean gum, etc., it enhances gel strength or elasticity, used in products like ice cream and jelly.
Even at low concentrations, it significantly increases liquid viscosity, forming a stable colloidal structure, suitable for adjusting the texture of food and industrial products.
Suspension and Stabilization
Effectively suspends solid particles (e.g., fruit particles, spices), prevents sedimentation, and extends product shelf life, commonly used in beverages and sauces.
Resistance to Extreme Conditions
Maintains stability in high temperatures, strong acid/alkali, and high-salt environments, ideal for canned foods, acidic beverages, and industrial applications (e.g., oil well drilling fluids).
Pseudoplasticity (Shear Thinning)
Viscosity decreases during stirring or pouring and recovers when at rest, improving product flowability (e.g., salad dressings are easy to pour but remain stable without layering when at rest).
Synergistic Enhancement
When combined with guar gum, locust bean gum, etc., it enhances gel strength or elasticity, used in products like ice cream and jelly.
Beverage
Skin care
Pharmaceutical industry
Paint
Oil industry
Pesticide
Starch & Derivatives Projects
100,000 ton Fructose Syrup Project, Middle East
Location:
Middle East
Capacity:
100,000 ton/year
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