Xanthan Gum

Applications in food

• Dairy products

Blends of xanthan gum, carrageenan and galactomannans are excellent stabilisers for a range of frozen and chilled dairy products such as ice cream, sherbet, sour cream, sterile whipping cream and recombined milk. These economical blends are available pre-prepared to provide optimal viscosity, long-term stability, improved heat transfer during processing, heat shock protection.

• Culinary products

Xanthan gum’s stability at low pH, salt tolerance, high viscosity at low shear and pseudoplastic rheology make it an ideal thickener and stabiliser for culinary products.

• Frozen foods

Stability, syneresis control and consistent viscosity during freeze-thaw cycles and heating are achieved by adding xanthan gum to a variety of frozen products such as whipped toppings, sauces, gravies, batters, ready meals and souffleÂs.

• Dry mixes

In dry mixes, fine particle size xanthan gum BROXAN™️ F200 provides rapid, high viscosity development in cold or hot systems and yields excellent texture and flavour release. It also permits easy preparation of desserts, salad dressings, dips, soups, milkshakes, sauces, gravies and beverages. In dry mix beverages xanthan gum provides enhanced body to the reconstituted drink.

• Baked goods, bakery and pie fillings

Xanthan gum contributes to the smoothness, air incorporation and retention and recipe tolerance of batters for cakes, muffins, biscuits and bread mixes. In wet prepared batters, xanthan reduces flour sedimentation; improves gas retention and imparts enzyme, shear and freeze-thaw stability; and provides uniform coating and good cling. In pancake batters, xanthan gum improves spread control, volume and air retention. Baked goods have increased volume and moisture, higher crumb strength, less crumbling and greater resistance to shipping damage. Xanthan improves volume, texture and moisture retention in refrigerated dough, reduced calorie baked goods and gluten-free breads.