Exceptional thickening and stabilizing abilities make Keltrol xanthan gum products fundamental in many food applications. For salad dressings, Keltrol xanthan gum products are the stabilizers of choice, keeping ingredients suspended uniformly while providing excellent pourability without flavor masking. The dramatic thickening capability of low concentrations of Keltrol xanthan gums provides improved mouthfeel in products such as syrups and powdered juice drinks.

Keltrol xanthan gums function as hydrophilic colloids to thicken and stabilize emulsions, foams and suspensions. This unique combination of properties allows Keltrol xanthan gum products to perform beyond the limits of many other commercially available hydrocolloids. Food formulators can choose from a family of Keltrol products designed to meet specific needs and processing conditions.

Key Features of Keltrol Xanthan Gum Products

	Pseudoplastic rheology (shear reversible behavior)
	Soluble in hot or cold water
	Stable over a range of pH and temperatures
	Compatible with and stable in systems containing high concentrations of salt
	Excellent suspension for insoluble solids and oil droplets
	Resistant to enzymatic degradation
	Synergistic increase in viscosity or gel strength when used with galactomannans

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