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Tunckaya Chemicals Ltd Xanthan gum

Tunckaya Chemicals Xanthan Gum is a natural biopolymer produced by Xanthomonas campestris bacteria by fermentation of sugar, dextrose, corn syrup or starch. This product's E code is E415. Xanthan gum is used to provide excellent suspension, emulsion stability, viscosity, moisture retention and freeze-thaw stability in many applications.

Ingredient Name: Xanthan Gum

Functions: Thickener, Viscosity Modifier

Labeling Claims: Natural

Features: Cold Water Soluble, Emulsion Stabiliser, Hot Water Soluble, Improved Freeze/Thaw Stability, Improved Water Retention, Improved suspension, Improved viscosity

End Uses: Processed Meat Products

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    Identification & Functionality

    Ingredient Name
    Food Ingredients Functions
    Ingredients
    Xanthan Gum
    Technologies

    Features & Benefits

    Labeling Claims
    Features
    • Xanthan gum is soluble in both hot and cold water.
    • The main advantages of using xanthan gum are that they provide high viscosity solutions at low concentrations, are stable at a wide range of pH levels and temperatures, and are compatible with applications involving salt and enzyme.
    • Xanthan gum is synergistic with carob gum and tara gum to form thermo-recyclable gels and, when used in combination with guar gum provide enhanced viscosity.

    Applications & Uses

    Food & Nutrition Applications

    Properties

    Solubility

    Packaging & Availability

    Packaging Type