Xanthan gum is a white or light yellow powder that is derived from the fermentation of carbohydrates by the bacterium Xanthomonas campestris. It is a versatile food additive that offers many benefits to food manufacturers. 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.（Ethanol Residue(ppm) ≤500）

1.Product introduction of Eu Standard Low Alcohol Residue Xanthan Gum

Xanthan gum is a white or light yellow powder that is derived from the fermentation of carbohydrates by the bacterium Xanthomonas campestris. It is a versatile food additive that offers many benefits to food manufacturers. 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.（Ethanol Residue(ppm) ≤500） 

2.Advantages of Eu Standard Low Alcohol Residue Xanthan Gum

One of the main advantages of xanthan gum is its excellent thickening properties. It can thicken liquids at low concentrations and is often used as a thickening agent in many different types of food products, including sauces, dressings, and beverages. 

Xanthan gum also has good suspension properties, which allows it to keep solids evenly distributed throughout a liquid. This property is particularly useful in products such as salad dressings and dips, where it prevents the ingredients from settling to the bottom of the container. 

Another benefit of xanthan gum is its emulsification properties. It can stabilize emulsions, which are mixtures of two or more immiscible liquids, such as oil and water. This allows it to be used in products such as creamy sauces and desserts. 

Xanthan gum is also highly water-soluble, which makes it easy to incorporate into many different types of food products. It is also thermally stable and can withstand high temperatures without degrading, making it suitable for use in products that require heating. 

Furthermore, xanthan gum has good acid-base stability, which means it can maintain its properties even in acidic or alkaline environments. This makes it a valuable ingredient in products such as pickles and sauces. 

Finally, it is worth noting that xanthan gum is generally considered safe for consumption, as it is non-toxic and non-allergenic. The limit of ethanol residue in xanthan gum is typically set at ≤500 ppm, which helps ensure its safety for human consumption. 

Overall, xanthan gum is a highly versatile and useful food additive that offers a wide range of benefits to food manufacturers. Its excellent thickening, suspension, emulsification, and water solubility properties, as well as its stability in acidic or alkaline environments, make it a popular choice for use in many different types of food products.