Xanthan gum is a high molecular polysaccharide polymer produced from corn as raw material and produced through biological fermentation. It is widely used in food, medicine, chemical and other industries. Xanthan gum, also known as xanthan gum, xanthan gum, and xanthan gum, is a single-spore polysaccharide produced by the fermentation of Pseudoxanthomonas.

Xanthan gum is a biopolysaccharide produced through bioengineering using corn starch. It is polymerized from glucose, mannose, glucuronic acid, etc. It is an internationally recognized biosynthetic gum with superior performance. Xanthan gum can be used as a stabilizer, thickener, emulsifier, foam enhancer, etc., and is widely used in food, pharmaceutical, chemical and other industries.

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Xanthan gum is currently the most superior biological gum in the world that integrates thickening, suspension, emulsification and stabilization. The number of pyruvate groups contained at the end of the molecular side chain of xanthan gum has a great influence on its performance. Xanthan gum has the general properties of long-chain polymers, but it contains more functional groups than ordinary polymers and will show unique properties under specific conditions. Its conformation in aqueous solution is diverse and it exhibits different properties under different conditions.

Xanthan gum has good suspension effect on insoluble solids and oil droplets. Xanthan gum sol molecules can form super-binding ribbon-shaped helical polymers, forming a fragile glue-like network structure, so it can support the shape of solid particles, droplets and bubbles, showing strong emulsification stabilization effect and high levitation capabilities.