Xanthan gum, or just xanthan, is one of the easiest ingredients to work with. It is used extensively to thicken liquids, make light foams, strengthen vinaigrettes, and is a great ingredient to use to turn thin liquids into rich sauces. Xanthan gum, or just xanthan, is a very versatile ingredient and ...
Xanthan gum is available in both food and industrial grade. There are big price differences between different grades. *To improve transparency of food marketing, Foodchem has started to track price trends of food additives and various other fine chemicals since early 2014.
Xanthan gum is a bulk-forming laxative that can be harmful if you experience any of the following: nausea, vomiting, appendicitis, hard stools that are difficult to expel (fecal impaction), narrowing or blockage of the intestine, or undiagnosed stomach pain. Avoid use of xanthan gum if you have any of these symptoms/conditions.
Xanthan gum yield (dry weight) of around 30- 40g/L was obtained using a 30L pilot scale fermenter ; An alternate to xanthan gum which is imported from USA, Australia and China saving important foreign exchange. A medium using cheap agricultural is developed to make the process cost effective.
While different food additives exhibit almost similar properties, their chemical compositions, uses, ways of preparation, and cost are distinctly varied, which is why the xanthan gum vs. guar gum analysis given here serves to elaborate on their differences.
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