Xanthan gum is a thickener. Xanthan gum, also known as Hansen's gum, is a kind of polymer polysaccharide, its physicochemical properties are special. With a double helix structure, chemical properties are very stable, general protease, amylase, cellulase and other enzymes are very difficult to degrade, its acid and alkali, salt, temperature are not sensitive, but also can be dissolved in cold and hot water, can adapt to different applications.

Xanthan Gum is an extracellular microbial polysaccharide produced by the fermentation of sugar by Xanthomonas campestris. Due to its special macromolecular structure and colloidal properties, it can be used as emulsifier, stabilizer, gel thickener, infiltration agent, membrane forming agent, etc. It is widely used in various fields of national economy.

Xanthan gum is a white or light yellow powder, with excellent thickening, suspension, emulsification and water solubility, and has good thermal, acid and alkali stability, so it is widely used in a variety of food. Xanthan gum is a food additive that can be added to the national regulations, non-toxic and harmless.

Xanthan gum has a very special characteristic, that is, as long as the water with a little, it immediately becomes viscous. Exaggeration, fruit juice with xanthan gum will become jam, milk with xanthan gum like old yogurt.