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Xanthan gum
Molecular formula: C35H49O29
Physical Properties: white or light beige powder, tasteless, odorless, non-toxic, food safe, soluble in water, more polyanionic in aqueous solution.

Chemical properties: a high stability, acid, high salt environment, high temperature, freezing, anti-biodegradable, strong anti-pollution; available with a variety of substances (acids, bases, salts, surfactants, other water-soluble colloid, etc.) with each other. With a satisfactory compatibility; xanthan gum is a high molecular weight starch from Xanthomonas Campestris generated by the fermentation of anionic polysaccharide polymer, its unique molecular structure is widely used in food, oil lubrication , daily chemicals, pharmaceuticals, building materials and other industries, its main function is thickening, suspension, emulsification (to improve the taste), and to create stability.
Product application
Xanthan’s main uses are as follows:
Thickening - thickening products and increase the sense of good thixotropy;
Suspension - preventing precipitation, liquid whole body evenly;
Emulsification – providing good lipophilic qualities;
Stabilizer - stablizing structure, extending product shelf life;
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website:http://www.yizeliadditive.com/food-ad ditive-materials/improver-materials/

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