1.Product introduction of Conventional Xanthan Gum Food Grade

Conventional Xanthan Gum Food Grade is a commonly used food additive that is produced by fermenting carbohydrates such as corn, soy or wheat with the bacteria Xanthomonas campestris. It is a fine, white powder that is odorless and has a neutral taste. 

Conventional Xanthan Gum Food Grade is used in a wide range of food and beverage products to improve their texture, increase viscosity, and enhance stability. Some common applications include:

(1). Salad dressings and sauces: Conventional Xanthan Gum Food Grade is often used to prevent separation and improve mouthfeel in salad dressings and sauces. 

(2). Bakery products: Conventional Xanthan Gum Food Grade can improve the structure and texture of baked goods such as bread, cakes, and pastries. 

(3).  Beverages: Conventional Xanthan Gum Food Grade is used to improve the texture and mouthfeel of beverages such as juices and smoothies. 

(4). Dairy products: Conventional Xanthan Gum Food Grade can be used to stabilize and thicken dairy products such as yogurt and ice cream. 

Conventional Xanthan Gum Food Grade is also used in non-food applications such as personal care products, pharmaceuticals, and industrial applications. 

Overall, Conventional Xanthan Gum Food Grade is a versatile food additive that is widely used in the food industry to improve product texture, stability, and mouthfeel. Its neutral taste and odorless nature make it an excellent choice for many different food and beverage products. 

2.Advantages of Conventional Xanthan Gum Food Grade

Conventional Xanthan Gum Food Grade offers several advantages as a food additive: 

(1).  Enhances texture: Conventional Xanthan Gum Food Grade can improve the texture of many food products, making them smoother and creamier. 

(2). Increases viscosity: Conventional Xanthan Gum Food Grade can increase the viscosity of liquid products, making them thicker and more stable. 

(3).  Improves stability: Conventional Xanthan Gum Food Grade can help stabilize emulsions and prevent separation in products that contain oil and water, such as salad dressings and sauces. 

(4).  Improves mouthfeel: Conventional Xanthan Gum Food Grade can improve the mouthfeel of food products, making them more pleasant to eat or drink. 

(5). Reduces syneresis: Conventional Xanthan Gum Food Grade can reduce syneresis (the loss of liquid from a gel) in products such as dairy desserts and frozen desserts. 

(6).  Compatible with other ingredients: Conventional Xanthan Gum Food Grade is compatible with many other food ingredients, allowing it to be used in a wide range of product formulations. 

(7). Cost-effective: Conventional Xanthan Gum Food Grade is a cost-effective ingredient compared to many other food additives. 

Overall, Conventional Xanthan Gum Food Grade is a versatile and effective food additive that offers many advantages to food manufacturers. Its ability to improve texture, increase viscosity and stability, and enhance mouthfeel make it a valuable ingredient in many different food and beverage products.