Food Preparations: Used as a thickener, stabilizer, emulsifier, suspending agent, or bodying agent in many food applications such as salad dressings, sauces, instant products, desserts, bakery, dairy products, and fruit juices. In dairy products and salad dressings as a thickening agent and stabilizer. Prevent the formation of ice crystals in ice creams. Provides that 'fat feel' in low or no-fat dairy products such as ice cream, yoghurt, etc.
Gluten Free Food Preparations: Used in food preparations for the formulation of various gluten free low-calorie foods. A baking aid in recipes which require gluten free flours. Gluten is needed to impart elasticity to the dough which allows the dough to hold the gases formed by fermentation causing the rising effect. For those recipes in which you need to omit the gluten, Xanthan Gum is used as a substitute for the missing gluten. If you suffer from gluten intolerances or allergies, then look for Xanthan Gum as an ingredient on the label. Considered a polysaccharide in scientific circles because it is a long chain of three different forms of sugar. What is important to know is that all three of these natural sugars are present in corn sugar, a derivative of the more familiar corn syrup. The Xanthomonas Campestris Bacteria literally eat a supply of this corn sugar under controlled conditions. The digestion process converts the individual sugars into a single substance with properties similar to cornstarch.
Cosmetic and Pharmaceutical Applications: Used in tooth pastes, lotions, shampoos, and tablet formulations. Cosmetic manufacturers add a very small amount of Xanthan Gum to cream-based products to keep the individual ingredients from separating.
Industrial Applications: Used in cleaners, paints, ceramic glazes, and inks.