KELTROL® Xanthan Gum
KELTROL® Xanthan Gum is a high molecular weight polysaccharide produced by fermentation of Xanthamonas campestris. The composition and structure of the xanthan gum produced by commercial fermentation is identical to the nature-based occurring polysaccharide formed on plants belonging to the cabbage family. Process control and rigorous quality standards throughout production guarantee consistent, reliable product performance. In processed foods, xanthan gum provides stability and improves or modifies textural qualities, pouring characteristics and cling.
Exceptional thickening and stabilizing abilities make KELTROL xanthan gum products a common component in many food systems. For salad dressings, KELTROL 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 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.
you could create salad dressings and sauces with improved shelf stability – using less gum?…
YOU CAN! with New KELTROL® Advanced Performance
KELTROL Advanced Performance exceeds current industry expectations in three specific areas: enhanced hydration rate, tremendous hydration tolerance and completeness, superior viscosity. Due to its new patent pending process and design, KELTROL Advanced Performance provides the opportunity to reduce the overall xanthan gum use level and purchase quantities by up to 15%, depending upon the application and end use range.