Complaint
Xanthan gum is produced by a fermentation process using the bacteria Xanthomonas campestris. The composition and structure of xanthan gum produced by commercial fermentation is identical to the naturally occurring polysaccharide formed by Xanthomonas campestris on plants belonging to the cabbage family.
| Oil drilling | 0.1-0.4 | Provides stabilityagainst salt & high temp, fake-plasticity |
| Oil recovery | 0.05-0.2 | Acts as mobilitycontrol agent |
| Meatproducts | 0.1-0.2 | Bindswater, tenderizes |
| Frozenfood | 0.1-0.2 | contributes smooth texture |
| Condiments | 0.1-0.3 | Emulsifies,thickenings, stabilizes |
| Foodfillings | 0.5-1.5 | Contributesto shape, improvestaste |
| Flourproducts | 0.03-0.08 | Improvestoughness, binds water, extends shelf life |
| Cosmetics | 0.3-1.2 | Improvesadhesive & lubricious stability, thickening,fixes forms |
| Toothpaste | 0.4-0.6 | Improvesstand on the brush,suspension andtaste |
| Feedproducts | 0.5-2.0 | Actsas adhesive agent |
| Textileprinting | 0.4-0.6 | Improvescolor adhesion and color degree |
Awell Ingredients Co., Ltd is an innovative developer of functional ingredients over 10 years. Headquarters located in high-tech industry development zone, hefei, China.
With a professional R&D and management team, AWI has invested three production base, develops and markets a premier line of nutritional products at providing the highest quality raw material to the global nutraceutical, food and feed industries. Our ingredients keep comply with current FCC, USP, BP, EP, AJI and JP standards.
