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.
Product families
Applications
- Meat Poultry & Seafood
Product Families
- Gums & Hydrocolloids
- Starches & Thickeners
Other characteristics
- End Uses
- Processed Meat Products
- Features
Cold Water Soluble, Emulsion Stabiliser, Hot Water Soluble, Improved Freeze/Thaw Stability, Improved Water Retention, Improved suspension, Improved viscosity; 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.
- Functions
- Thickener, Viscosity Modifier
- Ingredient Name
- Xanthan Gum
- Labeling Claims
- Natural
- Markets
- Food & Nutrition
- Solubility
- Water Soluble
- Ingredient
- Xanthan Gum
- Technology
- Food Ingredients
- Packaging Type
- Cans
- Food Ingredients Features
- Cold Water Soluble
- Emulsion Stabiliser
- Hot Water Soluble
- Improved Freeze/Thaw Stability
- Improved Water Retention
- Improved suspension
- Improved viscosity
- Food Ingredients Functions
- Thickener
- Viscosity Modifier
- Food and Nutrition Applications
- Processed Meat Products
