1.Product introduction of EU Standard And No Amylose Xanthan Gum

Xanthan gum is white or light yellow powder, with excellent thickening, suspension, emulsification and water solubility, and has good thermal, acid-base stability, so it is widely used in a variety of food.(Amylase free test：Absent; Ethanol Residue(ppm): ≤500） 

2.Advantages of EU Standard And No Amylose Xanthan Gum

EU Standard and No Amylose Xanthan Gum offer several advantages as food additives:

 (1). High purity: EU Standard and No Amylose Xanthan Gum have high purity levels, which means they are free from impurities and contaminants. 

(2). Improved stability: EU Standard and No Amylose Xanthan Gum offer improved stability in a wide range of food products, including those with acidic or alkaline pH levels. 

(3). Enhanced texture: EU Standard and No Amylose Xanthan Gum can improve the texture of food products, making them smoother and creamier. 

(4). Increased viscosity: EU Standard and No Amylose Xanthan Gum can increase the viscosity of liquid products, making them thicker and more stable. 

(5). Reduced syneresis: EU Standard and No Amylose Xanthan Gum can reduce syneresis (the loss of liquid from a gel) in products such as dairy desserts and frozen desserts. 

(6).  Compatible with other ingredients: EU Standard and No Amylose Xanthan Gum is compatible with many other food ingredients, allowing it to be used in a wide range of product formulations. 

(7). Safe: EU Standard and No Amylose Xanthan Gum are safe for consumption, as they meet the strict safety standards set by the European Union. 

(8). In addition, No Amylose Xanthan Gum has the advantage of being free from amylose, which is a type of starch that can cause problems for people with certain digestive sensitivities. By removing amylose from the xanthan gum, No Amylose Xanthan Gum can be made more digestible and suitable for a wider range of consumers.

Overall, EU Standard and No Amylose Xanthan Gum are versatile and effective food additives that offer many benefits to food manufacturers. Their ability to improve stability, enhance texture, increase viscosity, and reduce syneresis make them valuable ingredients in many different types of food products. Additionally, their safety and compatibility with other ingredients make them an excellent choice for food manufacturers seeking high-quality, reliable food additives.