Xanthan gum is completely dissolved in most water-based systems, but due to its strong hydrophilicity, if it is directly added into water without sufficient stirring, the outer layer will absorb water and swell into micelle, thus preventing water from entering the inner layer, thus affecting its function, so it must be used correctly:

Take one portion of xanthan gum and mix it with ten or more dry raw materials, such as sugar, monosodium glutamate, salt, etc. in food production, then slowly pour it into stirring water, soak it for about two hours, and continue stirring until it is completely dissolved. Xanthan gum can be dissolved in cold water and hot water, with high viscosity, high acid resistance, alkali resistance, salt resistance, high heat stability, suspension, thixotropy and so on. Xanthan gum is often used as thickener, emulsifier, suspending agent and stabilizer, which has broad market prospects and is widely used in daily chemical industry, food, medicine, oil production, textile, ceramics, printing and dyeing and other fields.