CP Kelco Xanthan Gum
CP Kelco xanthan gums function as hydrophilic colloids to thicken and stabilize emulsions, foams and suspensions. This unique combination of properties allows xanthan gum products to perform beyond the limits of many other commercially available hydrocolloids.
Their main functions are to suspend and stabilize the dispersion of solids, immiscible liquids, and gases in aqueous systems.
For example, solids are suspended in oil drilling fluids, immiscible liquids in salad dressings and gases in whipped toppings. Each system consists of a continuous phase (water) and a dispersed phase (solid particle or air bubbles). CP Kelco is the market leader in the manufacturing and application development of xanthan gum.
Source: Biofermentation using a sugar source
Function: Thickening, stabilizing
Description: Xanthan Gums are 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 nature-based occurring polysaccharide formed by Xanthomonas campestris on plants belonging to the cabbage family.
High viscosities at low shear rates stabilize suspensions, yet provide good flow properties when poured or spooned from the container. At the processing stage, low viscosity at high-shear rates makes xanthan gum solutions easily pumped and poured. Xanthan gum is characterized by its very high viscosity at low concentrations. Because of its pseudoplastic nature, it imparts excellent stability to oil-in-water emulsions by preventing the oil droplets from coalescing.
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