Xanthan Gum

Xanthan gum is a microbial polysaccharide produced by the fermentation of Xanthomonas campestris. This versatile ingredient functions as a thickener, stabilizer and suspension agent in a wide array of applications including food, beverages, personal care, oral care and more. It exhibits excellent freeze-thaw stability, as well as salt, acid and alkali tolerance across a wide range of pH values, making it one of the most widely used bio-based hydrocolloids.

GBH Specialty Xanthan Gum

GBH offers specialty transparent xanthan gum with stable viscosity. Our product line includes unique formulations such as amylase-free, cellulase-free and rapid-dispersion types. Our xanthan gum enhances product texture, stability and shelf life, providing you with innovative solutions to meet consumer demands.

Product Series

Food Grade Xanthan Gum

FS 500: Stable viscosity, suitable for a variety of food systems
FS 510: Amylase-free, low microbial content, stable viscosity
DH 540: High transparency, rapid dispersion and dissolution, stable viscosity
Personal Care Grade Xanthan Gum

PC 520: High transparency, excellent film-forming property, high suspension ability, low microbial content, pleasant skin feel
Oral Care Grade Xanthan Gum

TP 530: High transparency, cellulase-free, good foaming and lubricating properties, good compatibility with other hydrocolloids, low microbial content

Xanthan Gum Applications

Applications	Functionalities
Dairy and Dairy Alternatives	Suspension, thickening, stabilization, mouthfeel improvement
Beverages	Thickening, stabilization
Jelly, Confectionary and Fruit	Thickening, stabilization, gelation (using with other hydrocolloids)
Dressings and Sauces	Thickening, stabilization
Health Food (e.g. Dysphagia food)	Thickening
Pet Food	Thickening, stabilization
Personal Care and Home Care	Film-forming, foaming, lubricating, thickening, stabilization

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