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Xanthan gum is mainly used as a thickener, stabilizer and emulsifier in food processing and is widely applied in various food categories.

1. Dairy products and frozen desserts

When used in yogurt and probiotic drinks, it can prevent protein precipitation and layering, making the texture more uniform and extending the shelf life.

When added to ice cream and frozen desserts, it can inhibit ice crystal growth, making the texture smoother and more delicate, and also slow down the melting speed.

2. Baked goods and pastry products

In the production of bread and steamed buns, it can enhance the water retention and gas retention of the dough, making the finished products softer and delaying the hardening process.

When used in cakes and cookies, it can improve the fluidity of the batter, making the finished products more regular in shape and more fluffy in texture.

3. Meat products and condiments

When making sausages, hams and other meat products, it can improve the water retention and binding properties of the meat paste, reduce water loss during cooking, and make the meat more tender.

When added to soy sauce, oyster sauce, salad dressing and other condiments, it can regulate the viscosity, prevent layering, and improve the smoothness of the taste.

4. Beverages and jelly products

In fruit juice and fruit pulp beverages, it can stabilize the fruit pulp particles, prevent sedimentation, and ensure the uniformity of the beverage from top to bottom.

When used in jelly and pudding, it can work synergistically with other gels (such as carrageenan) to form a gel structure with good elasticity and a bouncy texture.

At GNF CHEMICAL CO., LTD. we deliver high-performance food-grade thickeners — our Xanthan Gum 200 mesh (CAS 11138-66-2) offers ultra-fine powder quality, exceptional viscosity (≥1200 cps at 1 % in KCl) and robust shear-resistance for reliable performance across food, beverage and industrial applications.