Hydrocolloid, Ksantanovaya камедь of 80mesh 3913900090
Manufacturing company: Wenda (China)
Xanthan gum is used in food systems as thickeners, gelling agents and stabilizers. It is readily soluble in cold and hot water, milk, as well as in salt and sugar solutions. Xanthanum molecules adsorb water to form a three-dimensional network of xanthan gum double helices, similar in structure to a gel, but with a lower viscosity. Because of this, xanthan is usually used as a thickener or stabilizer rather than a gelling agent.
Hydrocolloids - in the food and cosmetic industry - the collective name for hydrophilic polymers capable of forming stable hydrogels at low concentrations .
Various polysaccharides obtained from natural raw materials (gums, pectins, agar, starch) are used as hydrocolloids; modified polysaccharides (carboxymethyl cellulose) and synthetic hydrophilic polymers (polyacrylamide, polyethylene oxide derivatives).
In the food industry, hydrocolloids of a polysaccharide nature of natural origin (gums and agars) and modified polysaccharides ( carboxymethyl cellulose and its salts),