High quality/High cost performance Natural Food Additive Xanthan Gum Powder CAS 11138-66-2 Xanthan Gum

1. Ice cream : It acts as an excellent stabilizer in cold drinks such as ice cream, ice cream, ice cream and  prevent the formation of ice crystals and to thicken and emulsify. 
2. Pasta products: In the pasta products such as noodles, noodles, instant noodles, noodles to prevent adhesion, water retention, increase the strength, maintain the quality of the excellent role, and extend the shelf life. 
3. Drinks: In the beverages such as peanut milk, almond milk, walnut milk, orange, juice, fruit tea, various solid beverages and eight-treasure porridge to thicken the role of water and stabilizer, and improve the taste. 
4. Dairy productsz:In the dairy products, if it acts as a stabilizer in milk and yoghurt, it can thicken and emulsify and improve the taste. 
5. Bean products :Stabilize in soy products such as tofu and soy milk. 
6. Meat  :In the meat products, such as ham, luncheon meat, various meatballs play a role in bonding, refreshing and increasing volume. 
7. Sauces and seasonings: In the sauce and salad dressing, the basic properties of guar gum at high concentration are used to make the sensory quality such as texture and rheology of these products more excellent. 
8. Canned food :Guar gum can be used to thicken the moisture in the product and to coat the solid portion of the meat with a thick layer of gravy. Special, slow-swelling guar gum can sometimes be used to limit the viscosity when filling.