Xanthan gum

As an emulsion stabilizer and thickener, it can be used in noodles, cakes,
biscuits, shortening, instant coffee, fish products, ice cream, popsicles, ice
cream, and the maximum use amount is 10g/kg; in bread, jelly, dairy products,
meat The maximum use amount in products, jams, and colorful sauces is 2.0g/kg;
the maximum use amount in beverages is 1.0g/kg.
use
Stabilizer; thickener; emulsifier (dairy products, salads and other water-
based foods); suspending agent; foam enhancer. When it is formulated with guar
gum in a 2:1 ratio, a very strong gel can be obtained. It is used to enhance
and improve the stability, concentration and density of seasoning sauces,
sauces, canned puddings, frozen foamed milk, etc.
It is widely used in food processing, oil drilling, pesticides, seeds,
coating, feed, daily chemicals, textile printing and dyeing, papermaking,
tobacco, casting, fire fighting and many other industries.
Used as a food additive, also used in oil field drilling
Biochemical research. Stabilizer and emulsifier for food, non-food and
cosmetics.

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