Xanthan Gum is the most superior biological glue in the worldwide with the performance of thickening, suspending, emulsifying, and stabilizing. Xanthan gum can be quickly dissolved in water and have a good effect on the insoluble solids and oil droplets' suspending. Xanthan gum has the characteristics of low concentration but high viscosity (1% aqueous solution viscosity of 100 times gelatin), is a highly efficient thickener.

(1) Xanthan gum is used in bakery products (bread, cakes, etc.) to improve the water retention and softness of bakery products during baking and storage to improve the taste of bakery products and extend shelf life;

(2) Xanthan gum plays a role in tenderizing and improving water retention in meat products;

(3) It has the function of thickening and stabilizing food structure in frozen food;

(4) Adding xanthan gum to the jam can improve the taste and water holding capacity and improve the quality of the product;

(5) It can be used in beverages to thicken and suspend, make the mouth feel smooth and the flavor is natural;

(6) Using xanthan gum (combined with guar gum and locust bean gum) in ice cream and dairy products can make the products stable;

(7) Xanthan gum, carrageenan, locust bean gum, etc. are also commonly used in jelly and candy processing.